Round Challah Bread Recipe

Step 1

Yeast 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 mins.Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Step 2

Dry ingredients - Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment on medium speed. Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

Step 3

Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated

Step 4

Knead - Then, knead on medium speed for 18 to 20 minutes until smooth and elastic. Pro tip - Or knead by hand on a lightly floured surface for about 20 to 25 minutes.

Step 5

Ball - 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.

Step 6

Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. Pro tip - Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping.

Step 7

Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. Then, divide the dough into 3 portions for three-braided round challah or divide into 4 for four-braided round challah.Pro tip - I use a weighing scale to measure the dough but, you can keep them approximate as well.

Step 8

Strand - Shape each portion into a ball. Press the ball as flat as you can and then roll like a jelly roll from the top to the bottom. Then, roll each into a 26-28 inches long thin strand. Pro tip - You can also just stretch the dough into a rope but this method will give a better texture without air pockets.

Step 9

3 braid round challah - Place the three strands on the table and braid it 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. Pro tip - This one is as easy as braiding your hair so don't confuse yourself.

Step 10

4 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 then vice versa as shown in the video or progress pictures. Make sure to tuck the ends under. Pro tip - It is easier to watch the video or see the progress pictures and understand this braiding.

Step 11

Proof - 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. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

Step 12

Oven - About 20 minutes before baking preheat the oven at 350°F /177°C / Gas Mark 4

Step 13

Bake - Brush the bread with a beaten egg. Then bake each loaf on the center rack of the oven for 35 to 40 minutes. Pro tip - Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each.

Step 14

Cool - Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.

Step 15

Enjoy!