I first fell in love with challah, back when I was 16 years old, my mom took me to this tiny Jewish bakery in Brooklyn. I remember the first thing that got me was the smell. I knew I had to have a piece of whatever was producing that warm, "perfumy" almost anesthetic smell. 

Growing up, my grandmother made a version of challah, she would just called it "pan de trenza" (braided bread). Her version was a marriage between a brioche and challah. Very soft, tender and a little sweeter which went perfectly well when she made sandwiches  with cured meat. That salty-sweet combination that makes your palate go crazy.
And who can resist French toast made with challah? Or bread pudding? There are a lot of yummy treats you can make with this bread besides enjoying it on its own. 
This recipe is an adaptation of The French Culinary Institute recipe. I changed the recipe a little bit and the result… Well, I'll let these pictures tell you the rest. Seriously, if you try this recipe, you will not want to buy a single challah, instead, you will find an excuse to make it.  

makes 3 strand braids challah

970g all-purpose flour
290g water, cold
164g whole eggs (about 3 eggs)
116g egg yolks (about 6 yolks)
40g honey
15g instant dry yeast 
21g salt
67g sugar
85g vegetable oil

sesame seeds 

In the bowl of an electric mixer fitted with a dough hook attachment, combine flour, water, whole egg, egg yolk, honey, yeast and salt. Mix on low speed for about 5 minutes, or until the dough starts to become shaggy (it won't be smooth at this stage of mixing). Add the sugar (in three parts). With the mixer on low, slowly add the oil (in a slow stream) and mix until fully incorporated. Here,it may look like is a lot of oil and you have ruined the dough but it will come together nice and smooth. Also, once the oil was incorporated to the dough, I knead the dough over the counter by hand for a couple of minutes. Lightly oil a large bowl and place the dough there to rise, covered with a plastic wrap for 45 minutes. Uncover the dough and gently punch down, cover it again and let it rest for 45 minutes more. 

Turn the dough in a lightly floured work surface. Divide into 9 equal pieces. (the best way to do this is to weigh the entire dough then divide it into 9, the result is how much each piece should weight). Mine came out to 190g per piece. Cover the pieces well with plastic wrap and let them rest for 15 minutes. Line 3 sheet pans with parchment paper, set aside. Carefully roll each piece of dough into a neat cigar-shaped log about 25 inches long. Keep them covered to avoid the dough to dry.

Place 3 strands parallel to each other (you can do this on the baking sheet, if it's easier). Starting at the center, bring one outside strand over the center of the middle strand. Grab the other outside strand and fold it over the new middle strand. Repeat this process until you reach the end of the strands. Pinch ends together to seal it. When you are done, brush them with egg wash, cover it very well (make sure the plastic wrap don't touch the dough otherwise it will stick). Let the dough proof for 1-½ hours. 
When the dough is ready for the oven, brush it again with egg wash and generously sprinkle it with sesame seeds. Bake the challah on a preheated 350˚F oven for 35-40 minutes or until the crust is golden brown. Let it cool completely on a wire rack. 


  1. Challah is my favorite bread. I lived in Switzerland for two years and used to buy a loaf in the mornings and pick at it all day...I love this recipe!

  2. Oh I so want to try this ! Can you be so kind as to convert weights measurements into cups, oz ?

    1. Hello Denise, here it is! I also have a conversion chart if you ever need this again!
      flour 2 pounds plus 2oz, water 10 ¼ oz, honey 1 ⅓ oz, yeast 4 ½ tsp, salt 2 tbsp, sugar ¼ cup plus 1 tbsp, oil 3 oz
      Thank you very much!

  3. Najwa, your challah looks ridiculously good! There are very few things that make me miss gluten. Challah is one of them and I have to tell you looking at that shot where you are pulling apart the loaf slayed me, but in a good way:)
    I hope you and your family had a good Halloween!

    1. Thank you Erin!! We did have a fun Halloween! xxoo to you too!!

  4. It's so beautiful you almost don't want to tear into it...almost.

  5. I love challah, and this has got to be the most gorgeous loaf ever!! Thank you so much for sharing this recipe! :)

  6. I love the little picture you did for how to braid the challah - so cute! And french toast challah will forever be the best breakfast possible.

    1. Thank you :) and I agree, French toast challah is the best!!

  7. Najwa - your Challah is one of the prettiest I have ever seen. I must give your recipe a try! xx

  8. Najwa: This will be my next one!

  9. Hello! Beautiful photos. The monastery in Boston has been giving out a similar bread to families every Easter for as long as I can remember. I have looked forward to it each year since I was young. Their loaf has sesame seeds and is in-between a Challah and a Brioche I would say. Do you think this could be braided and put into two bread loaf pans? Thank you!

    1. Thank you Rachel! I haven't try that but I think that could work just fine but with this recipe, you might need 3 loaf pans. Also, make sure they all weight the same! I hope this helps! Najwa

  10. I have always wanted to have the recipe of this Challah, thank you very much. there is no challah as good as this one.

  11. I used this recipe to make challah for the first time, and it was amazing! I did substitute a little flax meal and whole wheat white flour for some of the all-purpose flour, and swapped the oil for butter. It still came out light and delicious!


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