This egg challah recipe is my absolute favorite! It is light, fluffy, and practically fool proof. I also love that this recipe is super simple to make and that it is one bowl, so clean up is very easy!
Years ago, I started baking the best challah recipe I'd ever used!
It is still a great recipe, but it is a water challah, and one day I was in the mood for an egg challah. So, I created this one.
This recipe is now my favorite challah recipe!
The funny thing about it is that I created it by accidently halving part of an Israeli recipe and mistakenly doubling the other part.
However, since then, it has become my family's go-to challah recipe.
I love how perfect it comes out every time, and my mom loves it because she says it is fool proof.
You may also like my Challah Egg in a Hole.
CHALLAH VS BRIOCHE
While challah and brioche may appear similar, there is a key difference.
Brioche calls for butter and sometimes milk or cream.
Challah, on the other hand, is generally made dairy free, and uses oil in place of butter.
EGG CHALLAH VS WATER CHALLAH
This challah is a water challah, which is particularly popular in Israel.
The water challah came about because the sefardic community - who believe that eggs and too much sugar make bread more of a cake.
Egg challah, in contrast, is popular in the States and among Ashkenazi Jews.
How To Freeze Bread
Let bread cool completely.
Wrap each loaf tightly in plastic wrap and again in foil or freezer paper. Or, use a zip-top freezer bag with all of the air removed.
Freeze for up to 6 months. After that, the bread may become freezer burnt.
If you do leave bread in the freezer too long, and it becomes a little stale or slightly freezer burnt, don't throw it out.
Instead, you can use it to make French toast or croutons.
How to Defrost Bread
Defrost bread in the oven at 325°F or 163°C for 20 to 30 minutes, until soft and fully thawed in the middle.
Other Recipes You May Like:
- Broccoli Kugel
- Perfect Matzo Balls
- Fluffy Matzo Balls
- Dairy Free Dinner Rolls
- Honey Challah
- Jewish Honey Cake
- Potato Kugel
Egg Challah Bread
This is my favorite egg challah recipe because it is light, fluffy, and easy to make!
Ingredients
Dough
- 8 cups all-purpose flour (1 kilo)
- ½ cup sugar (100 grams)
- 2 ½ tablespoon instant dry yeast
- 2 teaspoon salt
- 2 egg
- ½ cup oil
- 1 ½ to 2 cup warm water (235 to 355 milliliter)
Wash
- 1 egg, beaten
Optional Topping
- 1 tablespoon sesame seeds
Instructions
- In the bowl of a stand mixer, combine flour, sugar, yeast, salt, eggs, oil, and 1 cup of water.
- Using a bread hook, knead, adding the water about a quarter cup at a time.
- The dough should be wet and sticky, but pulling away from the side.
- Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
- Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough.
- Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes).
- Preheat the oven to 350°F or 175°C.
- Bake for 30 to 40 minutes or until golden brown.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 150mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 5g
Can this recipe be made in a bread machine? My bread machine only holds 4 cups of flour. Can I half the recipe?
You definitely can half the recipe, but I haven't tried making challah in a bread machine but I know people do make challah in a bread machine, and I don’t see any reason why you couldn't make this recipe using a bread machine.
I'm going to try this recipe tomorrow! Any idea how it would work with a portion of whole wheat or white whole wheat?
Sorry I'm just seeing your comment now! I hope it turned out well 🙂 I haven't tried working with whole wheat yet but the rule of thumb generally is up to half of the all-purpose flour can be replaced with whole wheat flour
This Challah is excellent
Happy you liked it 🙂
Can the dough be put in the refrigerator overnight and baked the next day?
Sure, but I'd do this for the first rise and do the second rise the next day.
@ElissaBeth, Alright, thanks!