Sides · Polish

Braided Challah

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 1, 2026

This glossy braided loaf is soft, slightly sweet, and easier to make than it looks. The three-strand plait comes together with just a bit of patience, and the egg wash gives it that beautiful bakery shine. Perfect for slicing, toasting, or turning into next-day French toast.

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Braided Challah

Why you'll love this

  • Soft, sweet, and endlessly versatile.
  • That bakery-style glossy braided top.
  • Makes incredible French toast the next day.
  • Simpler than it looks, with a very forgiving dough.

EveryDayMeal recipe

Braided Challah

Prep
30m
Cook
30m
Total
140m
Serves
10
Level
Medium

Ingredients

  • 500g strong white bread flour
  • 70g caster sugar
  • 10g yeast
  • 2 eggs, beaten
  • 70ml sunflower oil
  • 1 tbsp poppy seeds
  • 2 tsp fine salt
  • about 200ml lukewarm water

Equipment

  • large mixing bowl
  • dough scraper
  • baking sheet
  • baking parchment
  • pastry brush
  • wire rack

Instructions

  1. Stir the yeast and a pinch of the sugar into a couple of tablespoons of lukewarm water in a small bowl, then leave it for about 10 minutes until it turns foamy, which tells you the yeast is alive and working.
  2. In a large bowl, mix the flour, the rest of the sugar, and the salt. Make a well in the centre and add half the beaten egg, the foamy yeast mixture, the oil, and 200ml lukewarm water. Stir with a spoon, then bring it together with one hand. If it feels too dry, add a splash more water; you want moist dough, not soggy.
  3. Turn the dough onto a lightly floured surface and knead for 10 minutes until it feels smooth and springy. Add flour only if it sticks badly, keeping it minimal so the loaf stays tender. Shape into a ball, coat it lightly in oil in a clean bowl, cover with a tea towel, and leave in a warm spot for about 1 hour until doubled.
  4. Line a baking sheet with parchment. Divide the dough into three equal pieces (weigh them for even strands) and roll each into a rope about 25cm long, tapering the ends. Pinch the three ropes together at the top, plait them down, and tuck the ends underneath. Transfer to the sheet, cover loosely, and let rise about 40 minutes until puffy.
  5. Heat the oven to 200C/180C fan/gas 6. Brush the loaf all over with the remaining beaten egg, getting into every crevice for a shiny finish, then scatter with poppy seeds. Bake on the middle shelf for 25 to 30 minutes until deep golden and hollow-sounding when tapped underneath. Cover with foil after 15 minutes if it browns too fast. Cool on a wire rack before slicing.

Tips from the kitchen

  • Weigh your three dough pieces so the braid bakes evenly and looks tidy.
  • Keep one hand clean while mixing so you always have a dry hand to add flour or grab the scraper.
  • The dough is ready when it springs back slowly after a gentle poke.

Estimated nutrition per serving: 250 cal · 7g protein · 40g carbs · 7g fat

Make it your own

  • Swap poppy seeds for sesame seeds or leave the loaf plain.
  • Add a little honey to the dough for a richer, sweeter crumb.
  • Braid with six strands for a fancier look once you feel confident.

Storing & make-ahead

Keep wrapped at room temperature for up to 3 days. Freeze whole or sliced for up to 3 months, and refresh in a warm oven. Slightly stale challah is ideal for French toast or bread pudding.

Good to know

Why didn't my dough rise?
The yeast may have been old or the water too hot. Always check it foams in step one, and use water that feels just warm, not hot.
Can I make it ahead?
Yes. After shaping, cover and refrigerate overnight, then bring to room temperature and let it finish rising before baking.
How do I know it's fully baked?
It should be deep golden and sound hollow when tapped on the bottom. An internal temperature around 90C confirms it.
Can I use active dry instead of fresh yeast?
Yes. Use about 5g of instant yeast and add it directly to the flour, skipping the water-blooming step if you prefer.

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