Round Challah Bread Recipe

Challah is a Jewish bread that is usually made for Friday evening in preparation for Shabbat. The characteristics of a round challah are very different from those of a regular, elongated braided bread, but the method is very similar.

📝 Ingredients

• 250 g Warm water (or milk) (about 110F)
• 9 g Instant dry yeast
• 40 g Honey or sugar
• 40 g Oil or Butter (cooking or olive)
• 100 g Eggs
• 500 g Bread flour (or all-purpose flour)
• 9 g Salt

👨‍🍳 Instructions

1. 1--- Challah Dough ---
2. 2Yeast mixture - In a large bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.
3. 3Dry ingredients - Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment on medium speed.
4. 4Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated.
5. 5Knead - Then, knead on medium speed for 6 to 8 minutes until smooth and elastic.
6. 6Bowl - When the dough is smooth, soft, and elastic. Shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
7. 7Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
8. 8Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. Then, divide the dough into three portions for three-braided round challah or divide into four for four-braided round challah.
9. 9Strand - Shape each portion into a ball. Press the ball as flat as you can, then roll like a jelly roll from the top to the bottom. Then, roll each into a 26-28-inch-long thin strand.
10. 10--- Braiding round challah ---
11. 113 braid round challah - Place the three strands on the table and braid them from the top to the bottom like you braid your hair. Then, shape it into a coil from one end to the other, making sure the end is properly tucked under so it does not open during baking.
12. 124 braid round challah - Place two strands parallel to each other on the table and place the other two strands across, overlapping the other two in the center. Then, create a coil starting from one side to the other and vice versa, as shown in the video or progress pictures. Make sure to tuck the ends under.
13. 13--- Proof & bake ---
14. 14Proof - Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan.
15. 15Oven - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
16. 16Bake - Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.
17. 17Cool - Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.