Easy Braided Loaf Recipe

My love of bread baking found me back in 2017, right in the thick of postpartum life. I was exhausted, emotional, and desperately needing a creative outlet—something that felt grounding but also served my family in a real, tangible way. I had never baked a loaf of bread that wasn’t a dessert bread, and honestly, the thought of trying… and failing… and wasting ingredients felt overwhelming.

But I’m so glad I pushed past that fear and gave it a try, because bread making has become one of my favorite fall activities. There’s something so calming and homey about watching simple ingredients come together into something warm and beautiful. I still smile every time I pull a fresh braid from the oven.

Here’s my go-to challah recipe—simple, cozy, and perfect for beginners or seasoned bakers who want something dependable and delicious.

Ingredients

For the dough:
• 1 cup lukewarm water
• 2 teaspoons active dry or instant yeast
• 1/4 cup plus 1 pinch granulated sugar, divided
• 4 1/2 cups all-purpose flour, plus more as needed
• 1 tablespoon kosher salt
• 2 large eggs
• 1 large egg yolk (reserve the white for the egg wash)
• 1/4 cup olive oil

For the egg wash:
• 1 large egg white
• 1 tablespoon water

Instructions

Place 1 cup lukewarm water in a small bowl. Sprinkle with yeast and 1 pinch of sugar. Stir and let sit 5–10 minutes until a thin frothy layer appears. If the yeast doesn’t activate, it’s likely expired.
In a stand mixer bowl, whisk together flour, remaining sugar, and salt. (Or use a large bowl to knead by hand.)
Make a well in the center. Add the eggs, yolk, and oil. Whisk to form a slurry, pulling in a little flour from the sides.
Pour in the yeast mixture and stir with a wooden spoon or spatula until a shaggy, hard-to-mix dough forms.
Switch to the dough hook and mix on low until smooth, soft, and tacky, 6–8 minutes. (Or knead by hand about 10 minutes.) Add more flour 1 tablespoon at a time if very sticky.
Oil a large bowl, place the dough inside, turn to coat, cover with plastic wrap, and let rise until doubled, 1 1/2–2 hours.
Divide dough into 3 or 6 equal pieces. Roll each into a 16-inch rope. If the dough shrinks, rest it 5 minutes and try again.
Braid the ropes (3-strand or 6-strand). Pinch the ends to seal.
Place on a parchment-lined baking sheet, sprinkle lightly with flour, cover with a towel, and let rise until puffed, about 1 hour. Preheat oven to 350°F during the last 20 minutes.
Whisk the reserved egg white with 1 tablespoon water. Brush all over the loaf, getting into the cracks and down the sides.
Bake 30–35 minutes, rotating halfway, until deeply golden and at least 190°F inside. Cool on a wire rack at least 45 minutes before slicing.

Making a 6-Stranded Challah Braid

Think of this braid as a simple rhythm: over two, under one, over two.

Start with the rope on the far right. Bring it over the two strands next to it, then slide it under the middle strand, and finally carry it over the last two strands. Lay it down neatly—it will now be the strand all the way on the left.

Repeat this same pattern all the way down the loaf. Keep your braid as snug as you comfortably can. You might notice the braid drifting a little to the left—that’s totally normal. Just lift and gently straighten it as needed. When you get to the end, pinch the ends together and tuck them underneath so it looks tidy.

At this stage, your braid will look a bit long and narrow. If you want to make a celebration ring, gently stretch it a little more, bring the ends together, and shape it into a circle. You can simply press the ends together or braid them into each other for a seamless wreath.

If you’re keeping it as a traditional loaf, you’ll want to “plump” it up so it bakes into a fuller shape. Place one hand at the top and the other at the bottom of the braid, and gently push the ends toward each other—kind of like you’re fluffing a pillow. Then slide your fingers underneath the sides and lightly lift while nudging downward to help the loaf settle and round. (Don’t stress too much about this step—it helps, but it isn’t essential.)

Substituting butter:
If you don’t need the loaf to be dairy-free, you can swap the oil for melted unsalted butter for a richer flavor.

Storage:
Once your challah is completely cooled, wrap it tightly in plastic wrap. It will keep at room temperature for up to 5 days or in the freezer for up to 2 months.