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Fluffy Challah Bread Recipe Easy Soft Braided Homemade Perfection

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This fluffy challah bread recipe offers a soft, pillowy interior with a sweet, golden crust. It’s easy to make, perfect for any occasion, and delivers nostalgic comfort with every bite.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour, sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup (240 ml) warm water (about 110°F / 43°C)
  • ¼ cup (85 g) honey
  • 3 large eggs, room temperature
  • ½ cup (120 g) small-curd cottage cheese, well-drained
  • ¼ cup (60 ml) vegetable oil (canola or sunflower)
  • 1 ½ teaspoons salt
  • 1 large egg yolk beaten with 1 tablespoon water (for egg wash)
  • Sesame seeds or poppy seeds (optional)

Instructions

  1. Activate the yeast: In a small bowl, stir the warm water and honey together. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
  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.
  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 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 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 for 30-35 minutes until golden brown and hollow-sounding when tapped. Tent with foil halfway through baking if crust browns too quickly.
  12. Cool: Let the challah cool completely on a wire rack before slicing.

Notes

If dough feels sticky during kneading, sprinkle a little flour at a time to avoid dense bread. The second rise is key for fluffiness. Use warm water at 110°F (43°C) to activate yeast properly. Let bread cool completely before slicing to keep crumb soft. For gluten-free, use a gluten-free flour blend and xanthan gum. For dairy-free, substitute cottage cheese with mashed silken tofu or extra egg and non-dairy milk.

Nutrition

Keywords: challah bread, fluffy challah, braided bread, homemade bread, soft bread, easy challah recipe, traditional challah, sweet bread

Find it online: https://blixfood.com/fluffy-challah-bread-recipe-easy-soft-braided-homemade-perfection/