Simple Challah Bread Recipe

challah spread

Last week, we had the pleasure of hosting Mandy from Mandylicious Challah (follow on insta @mandyliciouschallah) in the Baking Steel test kitchen.  I met Mandy while getting my hair cut with @joeydoomdoom at Woop Woop Hair Salon.  Side note/fun fact, Joey is a master of connecting people-I also met Fresh Chef Craig in the chair, at the Woop.  Anyway, Mandy is a Challah Bread GURU!  She has been making Challah bread out of her home kitchen for the last five years.  We made Challah with Mandy all morning, and she gave us the thumbs up on sharing her simple Challah bread recipe with all of you.  Hollah for Challah! 

This was Mandy's first time baking Challah on a Baking Steel.  While it may not be a necessary tool, the Steel truly helped give this loaf a phatter rise and a faster bake than her traditional way of making it.  Score!  

Mandy's braiding skills are legit!  She makes it look so easy.  We, on the other hand, need a study guide so we took a bunch of photos that will help navigate you through every twist and weave along the way.  Remember practice makes perfect, so if you don't get it right the first time, this bread is a delicious treat to make over and over again! 


Simple Challah Bread Recipe

You can find Mandy here: Mandy's


1 1/3 cup water

1/3 cup canola oil

4 egg yolks

2 tsp salt

4 ¼ cup high quality bread flour

Generous ½ cup sugar

1 Tbs instant yeast


Add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle.


If not using a bread machine, combine all the ingredients in a large bowl, turn out on to a floured board and knead for 5 minutes. If sticky, add additional flour, 1 tablespoon at a time until desired consistency is reached. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 ½ hours.

When the dough cycle is complete, remove dough from the bread machine or bowl, and divide into 6 equal portions. On a floured surface, roll three portions into long ropes, then carefully braid together, then place on a greased loaf pan or greased cookie sheet. Repeat with remaining dough. 

Cover with a towel and let rise for an additional 30 minutes in a draft-free place.

Preheat oven to 350 degrees. 

Brush with egg wash and bake for approximately 30 minutes or until golden brown.

freshly baked



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