Soft And Buttery Challah Bread

Soft and buttery Challah bread is a traditional braided bread with a rich flavor, tender crumb, and beautiful golden crust. It is slightly sweet, incredibly fluffy, and perfect for family dinners, holiday celebrations, breakfast toast, or homemade French toast. Thanks to its enriched dough made with eggs and butter, every slice is soft, moist, and delicious. Whether you are baking Challah for the first time or looking for the perfect homemade recipe, this easy guide will help you create bakery style bread with a soft texture and irresistible flavor.

Ingredients List

Serving Prep Time Cooking Time Calories

Why You Will Love This Recipe

This homemade Challah bread is incredibly soft and fluffy with a rich buttery flavor. The braided loaf looks impressive but is surprisingly easy to make. The bread stays fresh for several days, making it ideal for breakfast, sandwiches, and snacks. It slices beautifully without crumbling and makes the most amazing French toast. Beginners will appreciate the simple instructions while experienced bakers will love the authentic texture and flavor.

Step By Step Instructions

Step 1

In a large mixing bowl combine warm milk, yeast, and one tablespoon of sugar. Let the mixture sit for about ten minutes until it becomes foamy.

Step 2

Add the remaining sugar, softened butter, eggs, egg yolk, and salt. Mix everything until well combined.

Step 3

Gradually add the bread flour while mixing until a soft dough forms.

Step 4

Knead the dough for about ten minutes until it becomes smooth, soft, and elastic.

Step 5

Place the dough in a lightly greased bowl. Cover it with a clean towel and let it rise for about one and a half hours or until doubled in size.

Step 6

Punch down the dough and divide it into three equal pieces.

Step 7

Roll each piece into a long rope of equal length.

Step 8

Braid the three ropes together carefully and tuck the ends underneath the loaf.

Step 9

Transfer the braided loaf onto a parchment lined baking tray.

Step 10

Cover the loaf and let it rise again for thirty to forty five minutes until puffy.

Step 11

Whisk one egg with one tablespoon of water and brush the entire loaf generously.

Step 12

Sprinkle sesame seeds or poppy seeds over the top if desired.

Step 13

Bake in a preheated oven at 350 degrees Fahrenheit for about thirty minutes or until deep golden brown.

Step 14

Allow the bread to cool completely before slicing for the best texture.

Variations To Try

Cinnamon Raisin Challah

Mix raisins and cinnamon into the dough for a sweet breakfast loaf.

Honey Challah

Replace part of the sugar with honey for a deeper flavor.

Chocolate Challah

Add chocolate chips throughout the dough for a delicious dessert bread.

Herb Challah

Mix chopped rosemary, parsley, or thyme into the dough for a savory version.

Whole Wheat Challah

Replace one cup of bread flour with whole wheat flour for extra fiber and a nutty taste.

Freezing Or Restoring

Fresh Challah bread freezes beautifully. Wrap the cooled loaf tightly with plastic wrap followed by aluminum foil before freezing. It stays fresh for up to three months.

To restore freshness, thaw the bread at room temperature and warm it in a 300 degree Fahrenheit oven for about ten minutes. Individual slices can also be toasted directly from frozen.

Recipe Notes

Use fresh yeast for the best rise.

Warm milk should feel warm but not hot to avoid damaging the yeast.

Do not add too much flour because it can make the bread dense.

Allow both rising periods to finish completely for the softest texture.

Brush the loaf with egg wash twice for an extra shiny golden finish.

Cool the bread before slicing to maintain its fluffy interior.

Soft And Buttery Challah Bread

Recipe by Mian waqar

Servings

10

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

260

kcal

Ingredients

• 4 cups bread flour

• 1 cup warm milk

• 2 1/4 teaspoons active dry yeast

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, softened

• 3 large eggs

• 1 large egg yolk

• 1 1/2 teaspoons salt

• 1 large egg for egg wash

• 1 tablespoon water

• 1 tablespoon sesame seeds or poppy seeds (optional)

Directions

• In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it stand for 10 minutes until foamy.
• Add the remaining sugar, softened butter, eggs, egg yolk, and salt. Mix until well combined.
• Gradually add the bread flour and mix until a soft dough forms.
• Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic.
• Place the dough in a lightly greased bowl, cover, and let it rise for about 1 1/2 hours or until doubled in size.
• Punch down the dough and divide it into 3 equal pieces.
• Roll each piece into a long rope and braid them together. Pinch and tuck the ends underneath the loaf.
• Place the braided loaf on a parchment lined baking sheet. Cover and let it rise for another 30 to 45 minutes.
• Whisk the remaining egg with 1 tablespoon of water and brush the loaf generously. Sprinkle with sesame seeds or poppy seeds if desired.
• Bake in a preheated oven at 350°F (175°C) for 28 to 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
• Cool the loaf on a wire rack before slicing and serving.

Recipe Video

Notes

• Use fresh yeast for the best rise and fluffy texture.
  Warm milk should be around 110°F (43°C), not hot.
  Avoid adding too much flour to keep the bread soft.
  Let the dough rise fully during both proofing stages for the best results.
  Brush the loaf with egg wash just before baking for a shiny golden crust.
  Store the bread in an airtight container at room temperature for up to 3 days.
  

FAQs

Why is my Challah bread dense?

Dense bread usually happens when too much flour is added or the dough does not rise long enough.

Can I make Challah without butter?

Yes. Traditional Challah often uses oil instead of butter, making it dairy free while remaining soft.

How do I know when the bread is fully baked?

The loaf should have a deep golden color and sound hollow when tapped on the bottom.

Can I prepare the dough overnight?

Yes. After kneading, refrigerate the dough overnight. Let it come to room temperature before shaping.

What is the best flour for Challah?

Bread flour gives the softest texture and the best chewy crumb, although all purpose flour also works well.

Can I use this bread for French toast?

Absolutely. Challah is one of the best breads for French toast because of its rich texture and slightly sweet flavor.

Soft And Buttery Challah Bread