How To Make Challah Bread UK recipe

Friday 27th March 2020 - Saffron

How To Make Challah Bread

A traditional plaited loaf that is as delicious as it is beautiful


I am more used to sweet treats and cakes but I thought I’d try my hand at something a little different.


Challah is a traditional Jewish bread, it’s a simple dough made with eggs, flour, yeast & oil.

Its very similar to Brioche and is a little soft, a little sweet and a whole lot of tasty!



230mls lukewarm water

7g active dry yeast

560g plain flour

50g granulated sugar

2 tsp salt

3 large eggs – 1 separated (you will need both the yolk and the white separately)

60mls vegetable oil



In a small bowl add the yeast and a large pinch of sugar to the water and stir to mix well.

Leave to one side to dissolve for 10 minutes.

Mix the flour, sugar and salt together in a large bowl, make a well in the middle and add 2 eggs and the yolk plus the oil. Stir to make a paste.

Pour the yeast mix over the paste and stir with a wooden spoon until all combined and it becomes a little difficult to mix.

Knead in a mixer with a dough hook on low for 8 mins or by hand on a floured work surface for around 15 mins. If your dough is too sticky add more flour a little at a time until its soft and smooth.

Tip your dough into an oiled bowl and cover with oiled plastic wrap and a clean tea towel.

Put it somewhere warm to prove to double its size for 2 hours.

Tip your dough out on to a floured work surface and divide into 3 equal parts. Roll each section into a long rope approx. 16” long

Squeeze the three ends together and plait your dough, finish off by squeezing the ends together and tucking underneath slightly.

Place your loaf on a lined baking tray and sprinkle with flour, cover with a clean tea towel. Leave in a warm place with no draughts to rise again for 1 hour.

Pre heat your oven to 170c (160c fan)

Mix the egg white with 2 tbsp of water and brush all over the loaf, making sure you get in all the joins

Bake for 15-20 mins then rotate and bake again for another 15-20 mins

Cool on a wire rack, slice and enjoy