Fluffy Challah Bread Recipe Easy Soft Braided Homemade Perfection

Let me tell you, the scent of freshly baked challah bread wafting from my kitchen is enough to make anyone’s mouth water. The golden crust, the soft, pillowy interior, and that sweet, yeasty aroma—it all comes together like a warm hug from an old friend. The first time I baked this fluffy challah bread, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would braid challah every Friday afternoon. The ritual was as comforting as the bread itself, and it was always the star of our Shabbat table. I never imagined I could recreate that magic in my own kitchen—until one rainy weekend, I stumbled upon this recipe and gave it a whirl. Honestly, I wish I’d found it years ago. Now, my family can’t stop sneaking pieces off the cooling rack (and I can’t really blame them).

This fluffy challah bread recipe is dangerously easy and offers pure, nostalgic comfort with every bite. Whether you’re looking to brighten up your Pinterest cookie board or impress at your next potluck, this soft, braided perfection is the way to go. In the name of research, of course, I’ve tested this recipe multiple times—each loaf turning into a staple for family gatherings and thoughtful gifting. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, here’s why this fluffy challah bread recipe stands out:

• Quick & Easy: Comes together in under 3 hours, perfect for busy weekends or last-minute dinner plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry.
• Perfect for Any Occasion: Whether it’s Shabbat, brunch, or a cozy family dinner, this bread has you covered.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, making it a total hit.
• Unbelievably Delicious: The soft texture and sweet, golden crust combine for a comforting bite every time.

What makes this recipe different? Well, it’s all about the technique. I blend cottage cheese into the dough for an ultra-moist crumb (sounds odd, but trust me), and the perfectly balanced hint of honey brings just the right sweetness without overpowering. This isn’t just another challah recipe—it’s the best homemade version you’ll find. It’s comfort food that makes you close your eyes after the first bite, calling you back for more. Perfect for impressing guests without the stress or turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, and a few tips on choosing the best make all the difference.

For the Dough:

• All-purpose flour – 4 cups (480 g), sifted for lightness (I prefer King Arthur flour for consistent results)
• Active dry yeast – 2 ¼ teaspoons (one packet), fresh is best but dry works great
• Warm water – 1 cup (240 ml), about 110°F (43°C) to activate the yeast properly
• Honey – ¼ cup (85 g), for that subtle, natural sweetness
• Eggs – 3 large, room temperature (adds richness and color)
• Cottage cheese – ½ cup (120 g), small-curd, well-drained (this keeps the bread soft and moist)
• Vegetable oil – ¼ cup (60 ml), neutral flavor like canola or sunflower
• Salt – 1 ½ teaspoons, for depth of flavor

For the Egg Wash:

• Egg yolk – 1 large, beaten with 1 tablespoon water (makes the crust shiny and golden)
• Sesame seeds or poppy seeds (optional), for a classic finish

If you need gluten-free, you can swap the all-purpose flour with a gluten-free blend designed for yeast baking. For a dairy-free version, replace cottage cheese with mashed silken tofu or an extra egg and a splash of non-dairy milk. For seasonal flair, try adding a teaspoon of cinnamon or orange zest to the dough—it’s delightful!

Equipment Needed

• Large mixing bowl: For combining ingredients and proofing the dough.
• Measuring cups and spoons: Accuracy is key here.
• Kitchen scale (optional but recommended): For precise ingredient measurement.
• Stand mixer with dough hook (optional): Makes kneading easier, but hand-kneading works fine with a little muscle.
• Baking sheet: A rimmed baking sheet lined with parchment paper or a silicone mat.
• Plastic wrap or clean kitchen towel: To cover dough during rising.
• Pastry brush: For applying the egg wash evenly.

If you don’t have a stand mixer, no worries! I’ve hand-kneaded every loaf in the early days and it’s totally doable—just takes a bit more elbow grease. For budget-friendly options, simple wooden spoons and heavy-duty bowls work well. Keep your baking sheet in good shape by cleaning it gently and avoiding abrasive scrubbing.

Preparation Method

1. Activate the yeast: In a small bowl, stir the warm water (110°F/43°C) and honey together. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast might be dead—start over.
2. Mix wet ingredients: In a large bowl or stand mixer, whisk together eggs, oil, and cottage cheese until smooth.
3. Add yeast mixture: Pour the activated yeast and honey into the egg mixture. Stir gently to combine.
4. Add dry ingredients: Gradually add the sifted flour and salt, mixing on low speed if using a mixer, or with a wooden spoon if hand-mixing.
5. Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6-7 minutes. The dough should be slightly tacky but not sticky.
6. First rise: Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
7. Shape the challah: Punch down the dough gently, then divide it into three equal pieces. Roll each into long ropes about 12-14 inches (30-35 cm) long. Braid the ropes, tucking ends neatly underneath.
8. Second rise: Place the braided loaf on the prepared baking sheet. Cover loosely and let rise again for 30-45 minutes until puffed.
9. Preheat the oven: Set to 350°F (175°C) about 15 minutes before baking.
10. Apply egg wash: Brush the loaf with the beaten egg yolk and water mixture. Sprinkle with sesame or poppy seeds if desired.
11. Bake: Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. If the crust browns too quickly, tent with foil halfway through baking.
12. Cool: Let the challah cool completely on a wire rack before slicing to keep the crumb soft and fluffy.

Pro tip: If your dough feels sticky during kneading, sprinkle a little flour at a time—not too much, or your challah will turn dense. The second rise is key to that perfect fluffiness, so don’t rush it. The smell coming from your oven in step 10? Pure magic.

Cooking Tips & Techniques

Making fluffy challah bread is as much about technique as it is about ingredients. Here are some lessons I’ve learned the hard way:

• Yeast Temperature: Too hot water kills the yeast; too cold and it won’t activate. Aim for that cozy 110°F (43°C)—think warm bath, not hot tub.
• Kneading Is Key: Don’t skimp on kneading. This develops the gluten structure that gives challah its signature chew and fluff.
• Proofing Environment: A warm, draft-free spot is your best friend. I use my oven with just the light on for perfect rising conditions.
• Braid with Confidence: If you’re new to braiding, practice on dough scraps. Even imperfect braids bake up beautifully and taste amazing.
• Egg Wash Magic: Brush gently but thoroughly for a shiny crust that will make your challah look bakery-fresh.
• Don’t Skip Cooling: Cutting into warm challah can be tempting but wait at least 30 minutes to keep it soft and prevent squishing.

One time, I forgot the second rise altogether and ended up with a loaf that was a little dense—lesson learned! Also, multitasking helps: prep your egg wash and clean up while the dough is rising to keep momentum. This recipe rewards patience and attention, but it’s forgiving enough for home bakers to enjoy without stress.

Variations & Adaptations

Feel free to make this fluffy challah your own with these tasty twists:

• Whole Wheat Challah: Substitute half the all-purpose flour with whole wheat for a nuttier flavor and added fiber.
• Sweet Raisin Challah: Fold in ½ cup (75 g) raisins or dried cranberries during the last kneading phase for a naturally sweet surprise.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend designed for yeast baking, and add a teaspoon of xanthan gum for structure.
• Vegan Adaptation: Replace eggs with flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water, mixed and rested) and use coconut yogurt instead of cottage cheese.
• Spiced Challah: Add 1 teaspoon cinnamon and a pinch of cardamom for a warm, aromatic loaf.

Personally, I once swapped out the cottage cheese for ricotta and it gave the bread a creamier crumb that was just delightful. The key is to keep the moisture balance right. Don’t be afraid to experiment; challah is surprisingly adaptable.

Serving & Storage Suggestions

This fluffy challah is best served fresh and slightly warm. It pairs beautifully with butter and honey for a simple treat, or as the base for French toast—trust me on that one!

For savory meals, serve alongside hearty soups, stews, or as a sandwich bread for deli meats and cheeses. It’s also fantastic dipped in olive oil with a sprinkle of za’atar or used to soak up sauces.

To store, wrap the challah tightly in plastic wrap or place in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in freezer bags for up to 3 months. Reheat slices gently in a toaster or oven to restore softness.

Flavors tend to deepen and meld a bit after resting overnight, making leftover challah a treat in its own right. Just don’t wait too long, or you might find yourself sneaking bites straight from the freezer!

Nutritional Information & Benefits

Each serving (1 slice, approx. 60 g) of this fluffy challah bread contains roughly:

Calories	180 kcal
Carbohydrates	34 g
Protein	6 g
Fat	3.5 g
Fiber	1 g

The inclusion of cottage cheese adds a touch of protein and calcium, making this challah a bit more nourishing than your average white bread. Plus, the honey provides natural sweetness without refined sugars. This recipe is naturally free from nuts and soy but contains gluten, dairy, and eggs, so keep that in mind for allergy needs.

From a wellness standpoint, this bread offers comfort without the heaviness of many enriched breads. It’s a perfect balance for those who want an indulgent treat that still feels wholesome.

Conclusion

Honestly, this fluffy challah bread recipe is a keeper. It brings the warmth of tradition and the joy of homemade baking right into your kitchen with minimal fuss. Whether you’re a seasoned baker or just starting out, this soft, braided perfection will quickly become your go-to bread for celebrations and everyday moments alike.

Feel free to tweak the ingredients or braid style to make it truly yours. I love this recipe because it connects me to my roots and brings smiles to my table every time. Give it a try, and don’t be shy to share your own twists or questions below—I’d love to hear how it turns out!

Happy baking, friends. You’ve got this!

FAQs About Fluffy Challah Bread

How long does challah bread stay fresh?

Challah stays fresh at room temperature for about 3 days when wrapped well. For longer storage, freeze slices and toast or warm before eating.

Can I make challah bread without eggs?

Yes! Use flax eggs or chia eggs as vegan substitutes. Keep in mind the texture might be slightly different but still delicious.

What is the best way to braid challah for beginners?

Start with three equal ropes and cross them over each other like a simple braid. Practice with dough scraps if needed—it doesn’t have to be perfect to taste amazing.

Why is my challah bread dense instead of fluffy?

Common causes include using water that’s too hot or cold, insufficient kneading, or skipping the second rise. Make sure to follow proofing times closely.

Can I add flavors like cinnamon or raisins to this recipe?

Absolutely! Adding cinnamon, raisins, or other mix-ins during the last kneading stage works beautifully and adds a nice twist to the classic challah.

Print