Welcome the arrival of Shabbat with the warm, inviting aroma of freshly baked, easy-to-make 3 Strand Challah. This beautiful braided bread, a cornerstone of the Friday night Shabbat meal, is not just delicious; it's steeped in tradition and symbolism.
Each golden strand represents the manna that sustained the Israelites during their desert wanderings, and the act of separating and braiding the dough reflects the mitzvah (commandment) of separating challah.
Jump to:
- What Is Challah Bread?
- Why You'll Love This 3 Strand Challah Recipe
- Ingredients Overview
- How To Make A 3 Strand Challah
- 3 Strand Challah Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Tips for Success
- Equipment
- Storage Options
- Frequently Asked Questions
- More Bread Recipes
- Get the Recipe!
- Reviews
What Is Challah Bread?
Challah is an enriched bread, often with raisins worked into the dough, that's braided and eaten with each Friday evening Shabbat meal. It's blessed to remember the daily three meals of manna that was provided to the Israelites during the 40 years of wandering, symbolizing divine provision.
How Is Challah Different From Brioche?
Unlike its richer cousin, brioche, which incorporates butter and milk, Shabbat Challah relies on vegetable oil for a lighter texture. This allows it to be enjoyed throughout the Shabbat meal, regardless of the main course.
Why You'll Love This 3 Strand Challah Recipe
While some challah recipes incorporate dairy products, this recipe adheres to pareve kashrut, meaning it can be enjoyed alongside both meat and dairy dishes.
Here are just a few reasons why you'll love this bread recipe:
- Perfect for Shabbat: This recipe adheres to pareve dietary restrictions, making it ideal for the Shabbat meal.
- Easy Braiding: Even beginners can master the beautiful braided look with our clear instructions.
- Rich and Flavorful: The eggy dough yields a soft, fluffy interior with a slightly sweet flavor - perfect for pulling apart and sharing.
- Visually Stunning: The golden brown braided loaf makes a beautiful centerpiece for your Shabbat table.
Ingredients Overview
Shabbat challah usually will include raisins, but if you don't like them, must omit. Challah is a sweet and flavorful enriched bread similar to brioche. You can use it to make amazing French toast and bread puddings.
Here's what you'll need to make a braided challah with raisins loaf:
- Active dry yeast
- Warm water
- Bread flour - Use bread flour if possible, it just makes this bread even more fluffy!
- Salt
- Vegetable oil - Vegetable oil is used in Challah recipes to keep the bread 'neutral' or Pareve, meaning not dairy or meat based (as in lard). This way, challah can be served with either a dairy or meat based meal.
- Honey - Use honey instead of sugar for the most authentic flavor.
- Eggs - Room temperature eggs.
- Egg wash - made from water and a beaten egg or egg yolk. Gives an amazing golden brown crust.
- Golden raisins, sometimes also referred to as Sultana raisins are plumper and juicier than brown raisins.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A 3 Strand Challah
I learned how to make challah when working at a Jewish bakery 20+ years ago, and the 4 strand loaves is mostly what we sold there. You'll find challah with 3 strand, 4 strand, and 6 stand braids. The 6 strand is usually reserved for round challah loaves though.
This recipe guides you step-by-step through the process of braiding your challah with a simple three strand plaiting method, which is the easiest of all.
Make The Enriched Dough
- In a large bowl, combine the yeast, warm water, and honey. Let the mixture sit for 5-10 minutes until foamy.
- Mix the beaten eggs and the vegetable oil into the foamy yeast mixture.
- Add the flour, salt, eggs, and vegetable oil, and mix until a dough forms.
Let The Dough Bulk Rise
- Knead the dough on a lightly floured surface for 7-10 minutes until smooth and elastic. Cover and allow to bulk rise, about 45 minutes to 1 hour.
- Punch the dough down and knead the raisins into the dough on a lightly floured surface until evenly distributed.
How To Braid Challah (3 Strand Method)
If you've ever plaited hair, than you know how to braid. You'll do the same thing with this simply braided challah loaf.
- Divide the dough into three equal portions, rolling each into a 20" rope.
- Pinch the rope ends together and braid into a three strand loaf. Pinch the ends together to secure.
Brush With Egg Wash and Bake
- Transfer the braided dough to a parchment paper covered baking sheet. Cover and allow to rise again until doubled in size.
- When the loaf is almost doubled, preheat the oven to 350 F. Whisk the egg yolk with 2 tablespoons of water to create the egg wash. Brush the challah with the egg wash.
- Bake for 30-35 minutes, or until the challah is cooked through and sounds hollow when tapped. Remove the challah braid from the oven and let it cool completely before slicing and enjoying.
3 Strand Challah Serving Suggestions
Serve this challah loaf as the centerpiece of a traditional Shabbat dinner of fish, chicken, or cholent (a slow-cooked beef stew). Enjoy leftover challah sliced and toasted for breakfast on Shabbat morning.
Or, use to make the best French toast slices for a decadent brunch treat.
Related Recipes
- Tsoureki Bread with Red Easter Eggs
- Hungarian Nut Roll Recipe
- Apple Filled Cinnamon Rolls
- Russian Easter Bread (Kulich)
- Banana Toffee Bread Pudding
Substitutions and Variations
Here are a few delicious variations when making this raisin studded, braided bread.
- You can substitute dry active yeast with instant yeast. Use the same amount and follow the same instructions.
- For a different flavor profile, sprinkle the Challah with poppy seeds or sesame seeds on the egg washed loaf before baking.
- Replace raisins with other dried fruits like cranberries, currants, or chopped dates.
- Feeling creative? Try braiding the dough in 4 or 6 strands instead of 3.
- All purpose flour is perfectly fine, but bread flour makes an even fluffier loaf.
Tips for Success
Here are a few tips for making this challah bread recipe:
- Ensure your water is warm, but not hot, to activate the yeast.
- Be patient with the dough rising times. Room temperature and humidity can affect the rising process of enriched doughs.
- Brush with egg wash. The egg wash gives the challah a beautiful golden-brown crust.
- Don't overbake the Challah. A golden brown color indicates it's done.
- If the top of your Challah starts to brown too quickly, cover it loosely with foil during baking.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this challah recipe.
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- Large Rimmed Cookie sheet with cooling racks
- Parchment paper sheets
- Rolling Mat for Dough
- Dough Kneading and Proofer
Storage Options
- Once your bread has cooled completely, you can store it at room temperature for up to 3 days. Wrap it tightly in plastic wrap or aluminum foil to maintain its freshness and prevent it from drying out.
- You can freeze challah for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. To thaw, let it defrost overnight in the refrigerator or on the counter.
Frequently Asked Questions
Yes, but the honey does add a more authentic challah taste.
Add more flour, a tablespoon at a time, until the dough becomes less sticky but still pliable. Be careful not to add too much flour, or your Challah will be dry and tough.
While the braid is a traditional and symbolic aspect of Challah, you don't necessarily have to braid it. You can shape the dough into a round loaf or even individual rolls.
Challah is considered a slightly sweet bread due to the eggs, sugar, and raisins in the dough. However, it's not overly sweet and without the raisins it can be enjoyed as a savory bread.
More Bread Recipes
- Bread Machine Cheesecake Factory Bread
- Traditional Irish Blaa Rolls (Waterford Blaa Recipe)
- Bread Machine Sandwich Bread Recipe (Soft White Loaf)
- Cold Fermented Pizza Dough
Get the Recipe!
Challah Bread with Raisins
Equipment
Ingredients
- 1 tablespoon Active dry yeast or Instant Yeast
- ¾ cup Water lukewarm
- ⅓ cup Honey
- 3 large Eggs room temperature eggs, beaten
- ⅓ cup Vegetable oil
- 4½ cup Bread flour or All-Purpose
- 2 teaspoon Salt
- ¾ cup Raisins Golden
- 1 large Egg yolk for the egg wash
- 2 tablespoon Water for the egg wash
Instructions
- In a large bowl, combine the yeast, warm water, and honey. Let the mixture sit for 5-10 minutes until foamy.1 tablespoon Active dry yeast, ¾ cup Water, ⅓ cup Honey
- Add the beaten eggs and the vegetable oil to the foamy yeast mixture.3 large Eggs, ⅓ cup Vegetable oil
- Add the flour, salt, yeast, egg, and oil mixture, and mix until a dough forms.4½ cup Bread flour, 2 teaspoon Salt
- Knead the dough for 7-10 minutes until smooth and elastic. Cover and allow to bulk rise, about 45 minutes to 1 hour.
- Punch the dough down and knead the raisins into the dough until evenly distributed.¾ cup Raisins
- Divide the dough into three equal portions, rolling each into a 20" rope.
- Pinch the rope ends together and braid into a three strand loaf. Pinch the ends together to secure.
- Transfer the braided dough to a parchment paper covered baking sheet. Cover and allow to rise again until doubled in size.
- When the loaf is almost doubled, preheat the oven to 350 F. Whisk the egg yolk with 2 tablespoons of water to create the egg wash.1 large Egg yolk, 2 tablespoon Water
- Brush the challah with the egg wash for a golden crust. Bake for 30-35 minutes, or until the challah is cooked through and sounds hollow when tapped.
- Remove the challah from the oven and let it cool completely before slicing and enjoying.
Notes
- Knead the dough. Proper kneading develops the gluten, giving the challah its elasticity and texture. I love the dough kneading machine as it saves my elbow grease!
- Allow extra time for rising. Enriched doughs (those with eggs, sugar, and dried fruits) tend to take about twice as long to rise, so be patient. As long as you know your yeast bubbled, your bread should also rise.
- Brush with egg wash. The egg wash gives the challah a beautiful golden-brown crust.
- Use room temperature eggs, not cold refrigerated ones. Cold ones will slow your bulk rise.
- Don't overbake. Overbaking can dry out the challah. Check for doneness by tapping it; it should sound hollow when cooked through.
