Bruno Albouze Challah Bread

Challah Bread

Yields16 ServingsPrep Time1 hrCook Time25 minsTotal Time1 hr 25 minsDifficultyBeginnerRating


 20 g Fresh yeast, or 10g instant*
 90 g Water at 86ºF/30ºC
 470 g Bread flour
 150 g Eggs (3), chilled
 8 g Salt
 70 g Honey, or sugar
 60 g Vegetable oil
Egg Wash
 50 g Egg (1)
 20 g Egg yolk (1)



Challah is a special Jewish bread eaten on Sabbath and holidays. Unlike brioche, Challah bread should not contain butter fat but rather oil, eggs, and honey. Challah is made in various sizes and shapes, all of which have a meaning. Braided ones, which may have three, four, or six strands, are the most common, and because they look like arms intertwined, symbolize love. Three-strand braided symbolize truth, peace and justice. The twelve-strand ones recall the miracle of the 12 loaves for the 12 tribes of Israel. Sweet challah with honey or raisins is usually baked during Rosh Hashanah (The Jewish New Year) to bring joy and happiness. Challah bread makes excellent burger buns and French toast!

Bruno Albouze Challah


Makes 2 loaves. First, mix fresh yeast* and warm water, then add a couple of tablespoons/40g flour (Take flour out from the recipe). Let yeasty mixture to rest for 20 min. *If using instant yeast, skip this step and combine instant yeast with flour.
In a large bowl, whisk eggs along with salt, oil, honey, and then add the starter. Mix in one-third of the flour. Swap the whisk with a spatula, add remaining flour and mix to combine. Transfer dough onto work surface and knead until dough becomes smooth and elastic; it should take 10 minutes. The internal temperature should reach 77ºF/81ºF (26/28ºC). Shape dough into a tight round and place in an oiled bowl, cover and let ferment for 2 hours, or until it has doubled in size.

Bruno Albouze Challah Dough


Transfer dough onto work surface (No extra flour). Divide dough into 8 x 3.3oz/105g portions. Shape into tight balls; cover and let rest for 10 min. Flour work surface lightly. Flatten each round into 6x3''/15x7.5cm shapes; cover and let rest for 5 min. Take the first flatten bread back, and roll out into a thin and large rectangle dusting some flour as you go. Brush out any any excess flour and roll out dough into a very tight rope that should measure 16''/41cm. Repeat until done.

Bruno Albouze Proofed Rounds

4 Strands Bread

Pinch the strands together at one end. Lay strand 3 to the far right and strand 1 over strand 4. Lay strand 3 over strand 1. Lay strand 3 over strand 1. Lay strand 4 to the far left over all the strands. Lay strand one between strand 2 and 3. Repeat until the loaf is complete. Cover and let proof bread on baking tray lined with baking mat, or parchment paper for about 2 hours.
Note that in bread making, the proofing time may vary according to the season.

Bruno Albouze Four-Braid Challah


Set oven temperature to 400ºF/205ºC. Egg wash proofed bread and sprinkle some sesame seeds if desired. Lower temperature to 350ºF/180ºC and bake Challah for about 25 min. Let cool to room temperature before sharing. Shabbat shalom!

Bruno Albouze Proofed Challah

Burger Buns

Divide dough into 2.3/2.6oz (70/80g) portions. Shape into tight rounds, and let rest for 15 min; covered. Lightly flour work surface, and flatten rounds into 8cm/3'' diameter disks. Cover and let proof for about an hour. Moisturize buns with a water spray bottle. Sprinkle some sesame seeds if desired and bake for 15 min.

Bruno Albouze Burger Buns

13 thoughts on “Challah Bread”

  1. In instructions bullet 4 it says to let the braided loaf proof for two hours. Is this correct? I worry that it will overproof and just collapse.
    I am baking right now and I don’t think I will let it proof for so long time. I will test with finger pressing.

    1. Indeed. However, and as it goes for bread making in general, (about) does mean that things may vary according to the season. The warmer the room temp, the faster it proofs. For example, if the room temp is at 22ºC, it could take 2:30/3 hours to proof. At 26ºC, 1:45/2hours.. Keep in mind also that bread that is enriched with eggs and sugar, slow down fermentation.

      1. Shabbat Shalom. They came out perfect-looking. Thank you for quick response. I have yet to try your method of making the strands. They are more even than mine.

    1. Well, as it goes for all bread and brioche – dough should not be stored in the refrigerator for too long because it continues to ferment. However, the un-proofed braided challah can be stored in the freezer for a couple of weeks. A day prior to serve, let it thaw overnight in the refrigerator, proof and bake. Or, freeze challah once baked; just remove it from the oven 10 minutes before the end – cool off, wrap it up in film and freeze. Throw frozen bread in the oven for 10 to 15 mins – leave it out to rest for about an hour; enjoy 🌞

  2. Thank you Bruno. I am happy with my outcomes with this recipe every time. Other recipes for challah may be similar….. yet there are important little details in your method that come across. For my taste, the proportions of ingredients are perfect. Not too sweet. Not too many eggs. I could go on. But, suffice to say you are my inspiration and your videos are a pleasure to watch. Shabbat shalom.

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