Easy Challah Bread
A Fluffy, light, and sweet bread with a cinnamon touch and packed with raisins. This bakery style cinnamon raisin challah bread with honey is great with a simple slather of butter drizzled with extra honey or used as next day French toast.
Challah bread is a traditional Jewish bread baked to celebrate Sabbath. I learned a lot about the traditional taste, texture, and ingredients from my experienced bread master friend who use to make over 25 loaves of challah a day! This was one of the most epic bread baking classes I ever took. I am decent for roping and twisting a French braid but this cinnamon raisin challah bread with honey braid starts at the center. Can you see how my brain would easily get confused? So, I had the pleasure of spending the morning in the kitchen with her and soaking in all the bread baking skills of Challah bread.
If you love homemade breads like this, try this Homemade Focaccia Bread
Why You'll Love This Easy Challah Bread
- Soft, fluffy texture with a slightly sweet flavor
- Beautiful braided loaf for special occasions
- Perfect for sandwiches, toast, or French toast
- Made with simple pantry ingredients
- Great for beginners learning bread baking
For another breakfast favorite, try this French Toast Casserole
Key Ingredients You'll Need
- 2 1/2 cups warm water
- 1 packet dry active yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 1 large eggs
- 3 egg yolks
- Pinch of salt
- 1 tablespoon cinnamon
- 8 cup all purpose flour
- 1 cup raisins
- 1/2 cup chopped nuts (any)
- 1 egg, for wash
How to Make Easy Challah Bread
- In a large bowl, sprinkle in yeast with the warm water. Whisk in honey, oil, egg, yolks, salt, and cinnamon. Set aside.
- Add 1 cup of flour at a time into the water mixture. Beating after each addition until you see a dough start to form and too sticky to use the beaters. Then graduate to using a wooden spoon, or hands, add in the rest of the flour and fold to combine.
- Remove the dough from the bowl and place on a lightly flour surface. Start to to knead with your hands until smooth and elastic. About 5 minutes. You may need a sprinkle of flour to help prevent sticking along the way.
- Roll into a ball, cover with a kitchen towel. Allow to sit and rise for 1 hour or until dough has doubled in size.
- Punch down the dough in all areas to help flatten it out. Evenly sprinkle on the raisins and nuts, then fold in half. Cut in half down the center to make two equal parts. Then, divide each half into thirds. Roll into 3 long snakes for braiding.
- Line up the “snakes” side by side, leaving room in between. Start with the centers and began to lightly braid them from the center to the edges. You then pinch the ends together and tuck the ends underneath. Repeat this process with the second loaf.
- Place each loaf on a greased baking sheet. Cover, allow to rise for 45 minutes.
- Pre-heat oven to 375 degree F.
- Beat remaining egg, light brush over the top of the dough.
- Bake 35-40 minutes, the bread should have a hollow thump sound when tapped on the bottom. Allow to rest for 1 hour before slicing.
- Store in zip lock bag for up to 1 week. Freezer friendly up to 3 months.
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For another baked classic, try this Cinnamon Rolls
The Science
One reason I am so obsessed with Challah bread is how the bread is dense but still light and fluffy. The egg yolks are what give the bread the “challah” taste. Mmm! The density has to do with the yolks and honey mixed with the yeast. Challah bread is a science since we use heavy ingredients like yolks and honey. Honey! Never have I used honey in a bread! I would think this is a no-no but my girl said the yeast will counter the heaviness and help the dough rise. The proofing process is where the magic happens. Typically, bread flour is used to make breads but I kept this one standard with all purpose, a more familiar flour in most kitchen cabinets.
The Braid
I still cannot figure this out. I should have taken a video! You start with 3 “snakes.” This means each piece you will roll out with your hands into 3 long snake like pieces. This is when I got anxiety and my friend just laughed and said, “it’s just bread!” Ugh, easy for her to say! The 3 snakes are laid side by side with an one inch of space in between, enough room to braid without stacking the snakes on top of one another. Apparently the center is where you start. This will never make sense to me, I grew up with the understanding that braids start at the top and end at the bottom. Not today! The center is your starting point and you rope one side over the center, then the other side over the first rope. From there, you are on your own, HA! Make it look gorgeous and call it the “Your name special.”
Stacie’s Tricks & Tips
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Use room temperature ingredients for better dough texture
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Don’t skip the second rise for a lighter loaf
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Brush egg wash evenly for a glossy finish
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Avoid adding too much flour during kneading
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Let the bread cool before slicing
Mixing Technique
We all know I love finger food but I do not like touching sticky things with my fingers. This is not satisfying for me at all, unfortunately I have to take one for the team when it comes to making the best dinner rolls and bread. *Shrug* You can use a standing mixer fitted with the bread hook or a hand beater and a bowl. The bread hook method you will watch the dough climb the hook, this is fine. After each addition of flour slide the climbing dough down and continue on. Unlike like my garlic bread recipe, you do want this dough to be sticky when transferring it to the floured surface but not overly sticky. Trust the process! For hand beaters, stop beating after the dough is too sticky and messy, you will know when. Grab a wooden spoon and put those biceps to work!
Tips For Success
Allow the dough to do its’ thing. It doesn’t like to be touched or messed with during the proofing processes. It is hard to find patience but you will be just fine! Challah at me with any questions! Enjoy!
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For more baking techniques, explore
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour for challah bread?
Yes, challah bread can be made with all-purpose flour instead of bread flour. Bread flour creates a slightly chewier texture, while all-purpose flour produces a softer loaf.
How long does challah bread last?
Challah bread lasts up to 3 days at room temperature when stored in an airtight container. You can extend freshness by refrigerating it for up to 5 days.
Can I freeze challah bread?
Yes, challah bread freezes well for up to 2 months. Wrap the loaf tightly and thaw at room temperature before reheating in a 300°F oven for 10–15 minutes.
Can I make challah bread ahead of time?
Yes, challah bread dough can be made ahead and refrigerated overnight after the first rise. Let it come to room temperature before shaping and baking.
Why is my challah bread dense?
Challah bread becomes dense if the dough doesn’t rise long enough or if too much flour is added. Make sure the dough doubles in size during the first rise and feels soft, not stiff.
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