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Best Challah Recipe

This is by far my favorite challah recipe.  It is soft, fluffy, and incredibly easy to make!   

Eat it right out of the oven when it’s still warm, or use it for a traditional Shabbos meal.  Either way, you can’t go wrong.

Challah bread on marble counter

While bread in theory may be easy to make, I’ve always struggled to find a challah recipe that worked for me.  

They always came out too heavy and only tasted good warm.

I mean sure, pretty much everything tastes best fresh out of the oven, but it shouldn’t have to be warm to taste good.

But really, is there anything better than fresh baked bread?  If there is, I sure can’t think of it!

One of my favorite memories is the time I drove with a friend from Queens to the Adirondacks in Upstate New York.  

We left really early and stopped at a huge supermarket in Albany for breakfast.

There, we found fresh bread that was still warm right out of the oven!  

I couldn’t believe how soft and good it was… I’ve been obsessed with fresh bread ever since.

This recipe tastes just like store-bought, but better!  It’s soft, fluffy, and tastes good warm or at room temperature.  It even tastes good the next day.

This recipe really is the only one I’ve ever made that left me with too little challah to upcycle into other recipes.  

There was no challah french toast or challah cinnamon toast Sunday morning.

I didn’t even have enough for homemade croutons or bread crumbs. There was just a small end that was enough for a single serving of challah egg in a hole.

If you’re looking for an egg challah recipe then you should try my favorite egg challah!

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you. 10% of all profits are donated to charity.


Dry measuring cups and spoons
Liquid measuring cup
Mixer with dough hook
Damp towel
Baking spatula
Baking sheet


This challah is a water challah which is particularly popular in Israel.

The water challah came about because the sfardic 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.


Bread flour has a higher protein content than all-purpose, which helps with gluten development.

Some recipes call for it if an especially chewy texture is desired.  It will also produce a heavier and denser loaf.

All-purpose flour has a lower protein content, but can generally be substituted for bread flour.

I almost never use anything other than all-purpose flour, including in bread recipes. I like it because it’s inexpensive and extremely versatile.


Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup. 

Next, level off the ingredient by removing the excess with an upside-down butter knife.

The one exception to this is brown sugar.  Brown sugar should be packed down and then any excess should be scraped off as well.


Ever wonder why measuring spoons often come with a set of measuring cups?  I used to.  I didn’t see why we needed a set when we could have one large measuring cup. 

After a quick search, I had my answer.  I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.

As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up. 

First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more. 

By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.

WHY SIFT FLOUR and Other Powder Ingredients

There are a number of benefits to sifting flour and other ingredients like cocoa ingredients: 

It removes any unwanted debris and you can get a more accurate measurement than when packed tightly in a bag. 

It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.

If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.

Types of YEAST

There are seven different types of yeast used for baking.  However, only five are relevant to home bakers:


Wild yeast is found naturally in the air.  This type of yeast is used for sourdough breads, and in order to use it, you need to make a sourdough starter.


Fresh yeast (a.k.a. cake yeast), block yeast, wet yeast, or compressed yeast is found in small, foil-wrapped cubes.  

It is far less popular with home bakers because it’s highly perishable. However, it is still widely available for commercial use and is still used by home bakers in some countries.

The benefits of using it is that it’s easier to measure and has the most leavening power.

If you want to use fresh yeast in this recipe, for every 1 teaspoon instant dry yeast you’d need 17 grams (or .6 ounces) of fresh yeast.

Make sure to bloom it before using it in this recipe.


Active dry yeast looks like large grained powder mainly used by home bakers in the States.

It has a much longer lifespan than compressed yeast, lasting up to a year at room temperature and more than a decade if frozen.

Unlike other types of yeast, it needs to proof first. This means it is rehydrated in warm liquid such as water or milk to activate it.

The main downside of using this is that a lot of the yeast is already dead, so you need more of it than other yeasts.  This can cause an undesired yeast flavor.

If you want to use active dry yeast in this recipe, for 1 teaspoon of instant dry yeast you need 1 1/4 teaspoons of active dry yeast.

Make sure to bloom it first before using it in this recipe.


Instant yeast looks the same as active dry yeast. However, it does not need to be proofed before using.

Instead of having to be activated in warm liquid first, it can be added as is when making the dough.

It is more perishable than active dry yeast, lasting only 2 to 4 months at room temperature and for years in the freezer.

This is my favorite type of yeast to use because it lasts longer than fresh yeast and you need less of it than active dry yeast.


Rapid-rise yeast is often specifically marketed toward users of bread machines.  It’s essentially instant yeast with a smaller grain. The smaller granules allow it to dissolve faster in the dough and therefore rise faster.  

While most baking experts believe that the bread flavors aren’t as developed by using this yeast, others feel it makes little difference.


As mentioned above, active dry yeast needs to be bloomed (aka proofed) before use to activate it, but I also proof instant yeast. The reason for this is because it helps troubleshoot if any problems come up.  

By blooming the yeast first, you know it is active. So, if the dough has trouble rising, you know it’s not the yeast.

This is particularly useful when you don’t have a “warm” place to let it rise.

How to Bloom Yeast

To bloom, place the yeast, warm water, and sugar together in the bowl. Stir and wait for it to activate.

You know the yeast is activated when foam appears on the surface. This can take up to 10 minutes.

Please note that hot water will kill the yeast and cool water won’t activate it. Lukewarm water is ideal.

If you are using fresh yeast, make sure to break it up with a fork once it is in the water.


How quickly dough rises depends on how warm the place it is rising in is.

If you put it in the fridge for instance it could take 8 hours or so. In the summer in Israel, it rises very quickly.

If you leave it on the counter in a comfortably warm room, its usually 45 minutes.


I often find myself running late and need to rise dough faster, or sometimes, in the winter, I don’t have a warm place and the dough take forever to rise.  So, I let my dough rise in a warm oven.

What I do is preheat the oven to its lowest temperature and turn it off.  Then, I cover the dough with a damp towel and place the oven.

This trick works for me every time.  On occasion, I may need to remove the dough and preheat the oven another time or two, but usually just once does the trick.

The down side of this process is that some bakers feel it doesn’t allow for flavors to really develop.  Personally, I never noticed much of a difference.


Punching is a bit of a strong word.  Yeast is a delicate living thing so you actually need to treat it with care.  

What you’re really doing is lightly pressing down the dough through the center with first.  This removes gasses that have formed during the first rise allowing for a better crumb.

 By doing this you are also bring the yeast, sugar, and moisture back together which is important for the second rise as the yeast feeds on the sugar.

After you “punch” the dough you should pull edges of the dough to the center. Once you’re done, take dough out of bowl and place on lightly floured board, turn over, and shape your dough into a ball.

If desired, you can kneading the dough two or three times to release additional air bubbles.


While you don’t need to let the dough rest after punching it down, it is preferable to.  

If you have the time, allow the dough to rest between 10 to 40 minutes. Ideally no less than 15 minutes.  

This will allow the gluten to relax making the dough easier to roll out and shape.

I often allow the dough to rest for 20 minutes in the fridge with a damp towel. Chilled dough can be easier to work with.


The second rise allows the yeast to feed longer on the sugar.  This allows the bread to become larger, have a better crumb, and develop a better flavor.  

Also, if you were to let it rise only once, punch it down, shape it, and stick it in the oven, your bread would rise somewhat, but not enough for it to become fluffy.  


In general, oil in baked goods makes for a superior texture than those made with butter.  

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too.

Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.

This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, check out my baking with oil butter to oil conversion chart.



Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. 

This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” 

So, if it takes you longer than expected that’s fine, don’t worry about it. Just keep baking until ready.


Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you’re really baking at.


High altitude affects yeast doughs because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier.

To fix this, decrease the amount of yeast in the recipe by 25%, and adjust the water and flour as necessary to get a dough with the correct consistency.

Rising times are also much shorter at higher altitudes, so do not go by rising times;  rather, by sight.

You can also give the dough one extra rise by punching it down twice before forming it.

Or, if you want to slow the rise, you can cover the dough and place it in the refrigerator for its first rise, giving the dough more time to develop.  However, it will rise much slower.

Adjustment for 3000 feet

  • Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
  • Increase liquid: for each cup, add 1 to 2 tablespoons.

Adjustment for 5000 feet

  • Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
  • Increase liquid: for each cup, add 2 to 4 tablespoons.

Adjustment for 7000+ feet

  • Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
  • Increase liquid: for each cup, add 3 to 4 tablespoons.



Unlike commercial bread that has preservatives, homemade bread will become stale much faster in the fridge.  

Instead, you want to leave it out on the counter.


Storing bread in a bag may seem like a good idea, and it’s not exactly a bad idea, but it will make the crust softer due to trapped moisture.  

If you do this, it is best to use it for toast.


Storing bread in a bread box will create an environment with balanced humidity and the air circulation.  

A large box is better because it will allow for maximum air circulation.

Make sure not to crowd your bread because the more bread you put in the bread box, the higher the humidity level.

The downside of a breadbox is that bread is prone to molding, especially in hot weather.


To freeze bread, place it in a sealed zip-top bag, pushing out as much air as possible, and place it in the freezer. It will keep for two to three months.  

If you plan on toasting the bread, slice it before freezing.

Reheating the bread in an oven or toaster actually brings the bread back to its former glory.

Yield: 2 challahs

Best Challah

Challah bread on marble counter

This challah is a water challah which is particularly popular in Israel. It does not call for any eggs (except for an egg wash), but is still light and fluffy.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 10 minutes


  • 5 cups all-purpose flour (640 grams)
  • 3/4 cup white sugar (150 grams)
  • 1/3 cup oil (80 milliliters)
  • 5 teaspoons instant dry yeast
  • 2 teaspoons salt
  • 1 and 1/2 cup water, warm (355 milliliters)


  • 1 egg, beaten

Optional Topping

  • 1 tablespoon sesame seeds


  1. In the bowl of a stand mixer combine flour, sugar, oil, yeast, salt.
  2. Using a bread hook, knead, adding the water about a quarter cup at a time until the dough feels similar to play-doh. 
  3. Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
  4. Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough. 
  5. Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes).  
  6. Preheat the oven to 350°F or 175°C.
  7. Bake for 30 to 40 minutes or until golden brown.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 153Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 180mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Naama Bialy

Friday 13th of August 2021

Bake in the middle of a regular oven, or Turbo ( convection oven)? Thanks & Shabbat Shalom.


Sunday 15th of August 2021

This recipe is for a regular oven. If you use a convection oven drop the baking temperature by 25ºF.


Saturday 17th of July 2021

made this today to give to someone who can’t have dairy… well one loaf for me and one for them :)

and it’s really so delicious. i was going to make french toast later in the week with it but yeah it won’t last it’s so good. next time i know i will need two loaves just for me and my family. will definitely make this again.


Sunday 18th of July 2021

I'm happy to hear it! Thanks for sharing with me :)


Friday 26th of February 2021

Why does no one say how much water to use for the yeast? We know what temperature it should be, we’re told the amount of which yeast, but never the water to yeast ratio. I want to make this— help! Haha


Sunday 28th of February 2021

The recipe clearly says how much water to use. There is no such thing as a yeast to water ratio which is why no one ever says it. The water relates directly to the flour and the amount depends on how humid it is because you need less water during humid times of the year. The amount of yeast depends on the dough itself and how much you want the specific type of bread to rise. I hope this clarifies things for you :)


Sunday 24th of January 2021

I follow the recipe yesterday and ended up with very very sticky dough so I added 3 tbsp of flour and that improved the dough some. I did the first rise in the fridge so I could continue this morning. The dough barely rose in the fridge so I did second rise in a warm off oven and again not much rise. I still went along with the other steps and ended up with very very dense bread and not much flavour. I think it’s a yeast problem but any advise would be wonderful!


Sunday 24th of January 2021

Depending on the weather you may need less water which would explain why the dough is so sticky. As for it raising slowly... I think you're right that it is probably the yeast since it hardly rose in a warm oven. Try proofing the yeast before using it to see if it activates or if it is dead.


Thursday 17th of December 2020

Love this recipe! First time making challah and it's been a big success. Do you ever add egg to the mixture to make it even fluffier?



Friday 18th of December 2020

I'm happy to hear it! I actually have an egg challah recipe I've been using a lot lately that you'd probably love!

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