12 slices (50g each)

Challah Bread

Prep Time
10 Min
Cook Time
25 min
45 min first rise, 30 min second rise

1 T. Yeast (11g)

1 1/2 C. Warm Water

1/4 C. Sugar (53g)

1/4 C. Oil (45g)

1 T. Salt (7g)

2 eggs beaten well and then added to mixture

4 1/2 -5 C. Better for Bread Flour (I use 745g)

Braid Tutorial

Mix together yeast and warm water in mixer (I use a Bosch mixer). Your water needs to be warm enough to activate the yeast but not so hot that it kills it (about 115 degrees). Let yeast and water sit for 5 min. Add sugar, oil, salt, and beaten eggs. Mix together. Add in half the flour and mix for about 30 seconds. Add in the rest of the flour and mix for 3-5 min.

Place dough into a glass bowl that has been sprayed with a little bit of olive oil cooking spray. Cover and let rise for 45 min. Punch down and separate into 6 equal rolls. My rolls are between 215-220g each. You want these equal so that the strands on your braid are equal. Take three rolls and one by one roll them into a long breadstick. Braid the three strands and transfer to a baking sheet that has also been lightly sprayed with olive oil cooking spray. Repeat with the other three rolls. I lightly milk wash my dough at this point to give it a nice golden color while it bakes. Just use a couple tablespoons of milk in a small bowl and lightly brush it across your bread loaves. Here's where you can add sesame seeds on top if you'd like. The milk wash helps them stick a bit better. Sometimes I don't add sesame seeds but I always milk wash the dough.

Cover your loaves with a dish cloth and let them rise for 30 min. After they have risen about 20 min, I preheat my oven to 350 degrees so that by the time the dough is ready, my oven is ready too. Bake for 25-28 min or until golden brown. I use my convection oven and it takes around 25 min.


Weigh a 50g slice on your food scale for accurate macros listed below. The food scale we use is the OXO Good Grips. (affiliate link)

A 50g slice contains:
122 Calories
20g Carbs
2.5g Fat
2.9g Protein