You only need one bowl to make Lion’s Bread Original Challah magic! The ultimate Traditional Jewish Challah bread recipe, and don’t forget to save one loaf for French toast in the morning
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Hi everyone! I’m very excited to share the closest recipe to my heart, with you: Challah bread. For me, there isn’t anything more satisfying that serving a freshly baked loaf of Challah to my family and friends on a Friday night for Shabbat dinner.
It changes the dynamic of the whole meal. All of the sudden, everything becomes so special.
There’s even a Hebrew blessing just for the bread. Making bread from scratch is the ultimate flex, and your guests will LOVE you for it, promise.
Want more simple bread recipes? Be sure to check out Everyday Artisan Bread, Homemade Sourdough Bread, and Whole Wheat Sandwich Bread.
What is Challah Bread?
Here’s some context – Challah is a really special traditional Jewish bread that is usually braided, and served on Shabbat (Sabbath) and most Jewish Holidays. It is enriched with eggs and oil, and is kind of like brioche’s Jewish cousin. On High Holidays like Rosh Hashanah, it’s traditional to make a Round Spiral shaped Challah, or a round basketweave pattern.
I’ve learned almost everything I know about Challah bread from my Mom, who has been baking award-winning Challah for about 25 years. This bread is the namesake of the blog, guys! I started baking and selling it on Martha’s Vineyard during the summer high season when I lived and worked there, and the name of my business was “Lion’s Bread.” My nickname was Lion, and this was my bread.
Challah INGREDIENTS
- avocado oil – This is an enriched dough, which means that we’re adding fatty ingredients like oil and eggs to make it super tender and soft. I prefer avocado oil because it has a neutral flavor, and is a healthier-for-you oil.
- dry active yeast – this is a yeast leavened bread, which makes it fluffy and airy. I add the yeast to the flour and water and create a “sponge” for my bread first, which makes the dough so soft. See the photos below for the full tutorial.
- unbleached all purpose flour – in all of my bakes, I like to use King Arthur Baking Company’s flour. I like what the company stands for, it is 100% employee owned, and the high quality flour always gives me consistent, professional results, 10/10.
- kosher salt – kosher salt is my go to in both baking and cooking. I like Morton’s Kosher salt. If you’re using Diamond Crystal, add an extra 1/2 teaspoon of salt to the recipe.
- organic large eggs – we’re using 2 eggs in this recipe. They add richness, tenderness and plenty of flavor. Try to remember to let them come to room temperature before adding them to the dough – this will help them integrate into the dough easier.
- a bit of sugar – This isn’t a “sweet” bread per se, but the sugar really helps to round out the flavors. It also helps the dough caramelize and get nice and golden brown.
Step-by-step Challah Tutorial
Combine 1 c flour with yeast, and lukewarm water, let rest for 1 hour.
Add oil, honey, and eggs and mix thoroughly, by hand.
Add the remaining flours and kosher salt. Mix well, by hand.
This shaggy dough ball looks perfect.
Knead for 3-4 minutes, by hand on a floured surface until smooth. Place in oiled bowl, and let rise for 1.5 hours at room temperature.
Divide the risen dough in half.
Then, divide each half into 4.
Roll each piece into a ball.
Roll each ball into a 12″ long rope, tapered at the ends.
Pinch at the top.
Braid the ropes into a 4-strand braid. There are many ways to braid. Choose your favorite! Cover with plastic, and let rise for 35-45 minutes, depending on the temperature of the room.
Brush loaves with egg wash, then sprinkle with sesame seeds or, my recent fav, “Everything” mix. Bake at 350*F for 28 minutes, or until very golden brown.
heart shaped challah
twisted rope challahs
mini loaves!
ESSENTIAL BREAD BAKING TOOLS
Click this link for my thorough but concise Amazon list of bread baking tools that every baker needs!
Danish Dough Whisk – this is a really handy tools that is specifically designed to mix bread dough by hand. I use it in the beginning stages of mixing, then mix with my hands.
Metal Bench Scraper – This is kitchen workhorse, and I use it almost daily to shape dough, cut dough, and move ingredients around the kitchen.
I am SO excited to share my Original™ Challah recipe with you, and I can’t wait to hear how all of yours turn out! Remember to tag your Insta pics with #lionsbread so I can see your lovely loaves 🙂
What to do with Leftover Challah Bread
If you’re lucky to have any leftovers, the toast situation the next morning will be outrageous. I recommend salted butter, raw honey, or pb +j…and now I’m HUNGRY writing this post. Better yet, get fancy and make some French toast. It is to. die. for.
MORE SIMPLE AND DELICIOUS BREAD RECIPES – CHECK OUT:
Sourdough Focaccia with Roasted Tomato and Rosemary
No Knead Cheddar Jalapeño Artisan Bread
IF YOU LOVE IT, SHARE IT!
When you make this viral Challah Bread, tag me on Pinterest or Instagramso I can see! I LOVE to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Without further ado, here is your Lion’s Bread Original Challah Bread recipe! Be sure to save this recipe and Pin It to your favorite Bread recipe board!
Happy Baking xo LeAnne
THE FULL RECIPE
Lion's Bread Original™ Challah
Ingredients
- 3.5 cups unbleached AP flour 430 g
- 1.5 cup unbleached bread flour 187 g
- 1 cup warm water 236 g
- 1 Tablespoon kosher salt 11 g
- 2 large organic eggs room temperature
- ½ cup avocado oil or grape seed oil, 115g
- ¼ cup raw honey 84 g
- 1 egg beaten with 1 tablespoon water
- sesame seeds or poppy seeds, everything season, za'atar (optional)
- 2 ¼ teaspoons dry active yeast 7 g
Instructions
- In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
- Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl.
- Mix until all ingredients are combined, and a shaggy dough ball forms. Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.
- Remove the dough from the bowl, and cut in half. There are several ways to braid/shape the loaves. I typically like the 4-strand, and the baking times may vary depending on your braid. Cut each half into 4 equal pieces.;Form each piece of dough into a ball. Roll each ball into a rope 12" long, tapered at the ends. The ropes should be chubby. Braid the dough into a 4-strand loaf.;Preheat the oven to 350*F.
- Place the braided loaves on a parchment-lined baking sheet. Cover very loosely with plastic wrap, or a cut-open plastic grocery bag (less clingy). Let rise at room temperature for about 40-45 minutes, depending on the temperature of the room;Combine beaten egg and water. With a pastry brush or paintbrush, brush the loaves with egg wash and sprinkle sesame seeds.
- Bake at 350*F for 28-30 minutes or until dark golden brown.
- Allow to cool on baking rack.
- *Optional - just before serving, warm the Challah in 350*F oven for 10 minutes, it's amazing!
Recipe Notes
NOTE: If the dough needs an extra 1/4 cup of flour because it seems too sticky, add more flour one tablespoon at a time while you're kneading it.
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