Easy Braided Challah Recipe


Challah is a rich and sweet pillow-y bread that is traditionally served every week for the Sabbath and major Jewish holidays.

From a kind reader, I have been told that Jews cannot eat challah on Passover. Passover falls the same week as Easter this year, if that helps any!

How to make round braided challah?

  • Equally separate the dough into 3 equal pieces.
  • Shape each piece into a long rope.
  • Lay the ropes side by side on a lightly floured surface.
  • Pinch them together at the top.
  • Braid as you would normally, alternating between the right and left strands, until all strands are braided.
  • Twist into a round circle, tucking the ends underneath.

What's the difference between challah bread and brioche bread?

Challah bread is a Jewish bread that is Kosher and has no dairy in it.

Brioche bread is a French bread that is made with similar ingredients but includes ingredients like butter for richer flavor.

What to serve with challah bread?

  • Pot Roasts (my favorite!!)
  • Rice Pilaf with Roasted Lemon Herb Chicken
  • French Toast
  • Egg in a Hole Toasts
  • Breakfast Casserole
  • Fried Chicken Sandwiches
  • Chicken Salad Sandwiches

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Easy Braided Challah Recipe

Perfect for Sunday Pot Roasts or Easter, Challah is a rich and sweet pillow-y bread that is traditionally served every week for the Sabbath and major Jewish holidays.



Servings: 20+ people (2 large loaves or 4 small loaves)

  • 3 1/2 tsp. instant yeast
  • 1/4 cup granulated cane sugar
  • 1/2 cup olive oil
  • 5 large eggs
  • 1 tbsp. salt
  • 8 cups all-purpose flour
  • Poppy seeds or sesame seeds, for garnishing
  • 2 tbsp. honey, for baking
  • 1 large egg, for baking


  1. In the bowl of a stand mixer, whisk together the sugar, yeast, and 1 3/4 cups warm water. Set aside for 10 minutes to activate the yeast.
  2. Add the olive oil and eggs into the bowl. Mix until smooth.
  3. Add the flour, then using the dough hook attachment, knead on low speed for 2 minutes. Increase the speed to knead on medium until the dough is smooth and pliable, about 4-5 minutes.
  4. Transfer the dough ball to a lightly greased bowl, cover with plastic wrap, and set aside in a warm environment for 1-2 hours, or until doubled. To speed up the process, place the covered bowl in the oven with the light on.
  5. Punch down the dough. Transfer to a lightly floured surface. Slice the dough into two equal pieces. Working on one piece at a time, slice the dough into 4-6 smaller pieces. With your hands, roll out each smaller piece into a long strand. Begin the braid the loaf with the 4-6 long dough strands. For a straight loaf, tuck the very ends underneath. For a circular loaf, twist the braided dough into a circle and pinch the ends together. Repeat with the second large piece of dough.
  6. Place the braided loaves on a large baking sheet with 2-3 inches in between.
  7. Let the dough rise 30 minutes in a warm environment.
  8. Preheat oven to 375F.
  9. In a small bowl, whisk the honey and egg together. Brush the mixture over each braided loaf, then garnish with poppy seeds or sesame seeds.
  10. Bake in the middle of the oven for 25-35 minutes, or until golden. Allow the bread to cool for at least 15 minutes. Enjoy!

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