Making the Best Challah Bread

What Makes Challah Special

Unlike most breads, Challah is enriched with eggs, oil, and sugar, which give it a tender texture and light sweetness. Its glossy finish comes from an egg wash, and its braided form makes every loaf a centerpiece. Challah is versatile, too — perfect fresh from the oven, as sandwich bread, or turned into French toast the next morning.

Some bakers enrich their dough further with honey for a deeper sweetness, or fold in raisins for a festive twist. Toppings can also change the flavor and look — classic sesame seeds give a nutty crunch, while poppy seeds add subtle earthiness. Each loaf is unique, but all share that rich, comforting aroma that fills the kitchen as they bake. The braiding isn’t just for show either — it gives the bread strength and structure, helping it rise evenly in the oven.

The Recipe: Step by Step

Precision is key to great baking. Using an Escali kitchen scale ensures your flour, sugar, and oil measurements are exact, giving you consistent results every time. When you measure accurately, your dough will have the perfect balance of moisture and structure, leading to a loaf that is fluffy on the inside with a crisp golden crust on the outside.

Ingredients

• 4 cups (480 g) bread flour (measure with Escali kitchen scale)
• 1 packet (7 g) active dry yeast
• 1/4 cup (50 g) sugar
• 1 tsp salt
• 2 large eggs + 1 egg for egg wash
• 1/4 cup (60 ml) vegetable oil
• 1 cup (240 ml) warm water

Instructions

1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit until foamy. This step activates the yeast — you’ll know it’s ready when it develops a bubbly, fragrant foam on top.
2. Add eggs, oil, and salt; mix well until combined. The mixture should be smooth and slightly thick.
3. Gradually add flour, weighing with your Escali scale, until dough forms. Stir until it begins to pull away from the bowl.
4. Knead 8–10 minutes until smooth and elastic. The dough should be tacky but not sticky, and it should stretch without tearing.
5. Place dough in an oiled bowl, cover, and let rise 1–1.5 hours. It should double in size — press it lightly with your finger; if the indentation remains, it’s ready.
6. Divide into three portions, braid, and place on a lined baking sheet. Braiding tightly will give you a neat loaf, while looser braids will bake into a rounder, softer shape.
7. Let rise 30–45 minutes. The braid should puff noticeably, giving the loaf its signature look.
8. Brush with egg wash and bake at 350°F (175°C) for 25–30 minutes until golden brown. The bread is done when the bottom sounds hollow when tapped. For a deeper golden crust, apply a second egg wash halfway through baking.

Tip: Challah freezes beautifully. Once cooled, wrap it tightly in plastic wrap and store it in the freezer. When you’re ready to enjoy, thaw at room temperature or warm in the oven for a freshly baked feel.

The Joy of Baking Challah

Baking Challah is as much art as science. From the rhythmic kneading to the final glossy braid, each step is part of the joy. With precise tools like Escali scales, your Challah will turn out fluffy, flavorful, and picture-perfect — every time.

Challah is also a bread meant to be shared. Braiding together with kids or friends can turn the baking process into a creative ritual. Each braid carries its own symbolism, but more importantly, it brings people together around the table. From festive holiday meals to cozy weekends at home, this bread is more than food — it’s an experience you’ll want to pass down and share.