Challah Bread: A Home-Style Recipe
Cookies & baking · Makes 1 large loaf · Published October 22, 2026
This three-strand challah is a manageable first braided loaf. The rise depends on room temperature; look for a visibly puffy dough instead of using time alone.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 3 1/2 cups bread flour, plus extra as needed
- 2 tsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
- 3/4 cup lukewarm water
- 2 eggs
- 1/4 cup neutral oil
- 1 beaten egg for glaze
- 1 tbsp sesame seeds
Method
- Mix flour, yeast, sugar and salt. Add water, eggs and oil. Knead 8–10 minutes, adding small amounts of flour only if very sticky.
- Cover in an oiled bowl and let rise until doubled, usually 1–2 hours. Divide into three equal strands, braid and tuck ends under.
- Transfer to a lined tray, cover and let rise until puffy, about 45–75 minutes. Heat oven to 350°F; brush with egg and sprinkle sesame.
- Bake 30–40 minutes until deeply golden and the center reaches about 190°F. Cool on a rack before slicing.
A better result
Water should be warm, not hot. Tight braiding restricts expansion; leave a little room between strands.
Serve it together
Serve with mazza or a Shabbat meal. Order challah ahead when you need bread ready without scheduling two rises.
Prefer it ready to serve?
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