A foolproof challah recipe, step by step

If you only learn one challah, make it this one. It is the everyday Shabbat loaf: a soft, slightly sweet dough that rises reliably, braids beautifully and bakes up deep golden. Below is the full recipe, followed by the small habits that make the difference.

Recipe

Classic Weekly Challah

The everyday Shabbat loaf: soft, golden and forgiving, perfect for a first bake. Makes two loaves.

Total time: 3 hr 30 min
Hands-on: 35 min
Makes: 2 loaves
Level: Easy

Scale it and save it Use in a bake

Ingredients

6 cups bread flour (750 g)
2 1/4 tsp instant yeast (7 g)
1/2 cup sugar (100 g)
2 tsp salt (12 g)
1 cup warm water (240 g)
1/3 cup neutral oil (80 g)
2 eggs, plus 1 for the wash
sesame or poppy seeds (optional)

Method

Mix the flour, yeast, sugar and salt. Add the water, oil and eggs and mix until a shaggy dough forms.
Knead for 8 to 10 minutes until smooth and elastic. 10 min
Cover and let rise until doubled. 1 hr 30 min
Divide into two, then each into three strands. Braid and place on a lined tray.
Cover and rest until puffy. 40 min
Brush with beaten egg, add seeds, brush again. Bake at 175 C (350 F) until deep golden. 32 min

Tip: Cool on a rack. Freezes beautifully. This batch is under the flour amount for hafrashat challah.

Why this recipe works

Bread flour has more protein than all-purpose, which gives a springy, chewy crumb that holds a braid.
Oil, not butter, keeps the loaf pareve and means you can serve it with any meal.
Weighing the flour (750 g) removes the biggest cause of dense challah: too much flour packed into the cup.
A two-stage rise develops flavor, and the second rest after braiding gives the loaf its lift in the oven.

Make it your own

Sprinkle with sesame or poppy seeds, fold in cinnamon sugar before braiding, or swap a quarter of the flour for whole wheat. Want the details? See our braiding guide, and if something goes wrong, our troubleshooting guide has the fix.

This batch uses 750 g of flour, which is under the amount where challah is separated with a blessing. Baking for a crowd? The hafrashat challah guide explains the amounts and customs, and our big-batch recipe is built for it.