Short answer
Challah bread is a braided loaf of Jewish origin made from a yeast dough enriched with eggs, sugar and oil, with a shiny egg-washed crust and a soft, slightly sweet crumb. It keeps for about two days at room temperature and freezes well.
Challah bread is a braided loaf made from a yeast dough enriched with eggs, a little sugar and oil, brushed with egg wash for a deep golden shine. The crumb is soft, springy and lightly sweet, and the loaf slices cleanly for sandwiches, toast and French toast. This guide explains the dough, the braiding and the storage.
What is challah bread?
Challah is a traditional Jewish egg bread, usually braided, with a glossy brown crust and a tender crumb. The name is also written hallah or chala, and the plural in English is challahs or challot.
The dough is closely related to other enriched breads: brioche in France, tsoureki in Greece and the many braided sweet breads of Central and Eastern Europe. Ashkenazi challah, the style most common in Montréal and New York, is typically sweeter and softer than the plainer loaves of some other Jewish communities.
What is in challah dough?
Challah dough is made from bread flour, water, eggs, oil, sugar, salt and yeast. Traditional recipes use oil instead of butter and water instead of milk, which keeps the loaf free of dairy.
| Ingredient | Role in the dough |
|---|---|
| Bread flour | Gives the gluten structure for a chewy, springy crumb |
| Eggs and yolks | Add richness, yellow colour and a tender texture |
| Oil | Softens the crumb and keeps the loaf moist for days |
| Sugar or honey | Adds mild sweetness and helps the crust brown |
| Yeast | Lifts the dough during two rises |
| Water | Hydrates the flour; milk is not used in the traditional loaf |
A common home ratio is about 500 g of flour to two whole eggs, one extra yolk, 60 ml of oil, 60 g of sugar, 10 g of salt, 7 g of instant yeast and about 170 ml of warm water. Treat these numbers as a starting point, because flours absorb water differently.
How do you make challah step by step?
Mix the dough, knead until smooth, let it double, braid it, let it rise again and bake at 175 degrees Celsius until deep golden.
- Whisk the water, eggs, oil and sugar, then add the flour, salt and yeast.
- Knead for 10 minutes by hand or 6 minutes in a stand mixer until the dough is smooth and slightly tacky.
- Cover and let the dough rise for about 90 minutes, until doubled.
- Divide the dough into equal strands and roll each one into a rope.
- Braid the loaf and set it on a lined tray.
- Brush with beaten egg, let the loaf rise for 45 minutes, then brush again and sprinkle with seeds if wanted.
- Bake at 175 degrees Celsius for 30 to 40 minutes, until the crust is dark gold and the loaf sounds hollow when tapped underneath.
Brushing the egg wash twice, once before and once after the second rise, gives the lacquered shine that challah is known for.
How do you braid a challah?
The simplest braid uses three ropes pinched together at the top, then plaited like hair and tucked at the end. Six-strand braids look impressive but follow a repeating pattern that is easy once learned.
- Three strands: cross the right rope over the middle, then the left over the middle, and repeat.
- Four strands: pinch at the top and weave each outer rope over, under, over in turn.
- Six strands: number the ropes 1 to 6 and follow the repeat “6 over 2, 1 over 3, 5 over 1, 6 over 4” until the ropes run out.
- Round loaf: roll one long rope, tapered at the ends, and coil it into a spiral.
Roll the ropes to even thickness, and keep them slightly thicker in the centre of the loaf so the finished braid tapers neatly.
What does challah taste like?
Challah tastes mildly sweet and eggy, with a soft, chewy crumb and a crisp, thin, shiny crust. It is less buttery than brioche and less sweet than a cake-style bread.
The flavour comes from the eggs and the long fermentation. Honey gives a floral note, and poppy or sesame seeds add a toasty crunch on the crust. A well-made loaf pulls apart in long, feathery strands rather than crumbling.
How should you slice and serve challah?
Slice challah with a serrated knife after the loaf has cooled for at least an hour, or tear it apart by hand along the braid. Warm bread squashes under the knife.
Challah is served plain with butter or jam, as sandwich slices, toasted for breakfast or cut thick for French toast. Day-old slices are better for French toast than fresh ones because they soak up custard without falling apart.
How do you store challah and use leftovers?
Challah stays fresh for about two days wrapped at room temperature and keeps for up to three months in the freezer. The oil in the dough slows staling, but the crumb still dries out within a few days.
Leftover challah can become:
- French toast or baked French toast casserole
- Bread pudding with raisins and cinnamon
- Croutons for soup, toasted in a hot oven with oil and salt
- Breadcrumbs for coating chicken or fish cutlets
- Grilled sandwiches with cheese or turkey
Do not refrigerate a fresh loaf, because cold storage dries the crumb faster than the counter.
What are common challah mistakes?
The most common challah mistakes are adding too much flour, skipping the second rise and baking for too long. Each one leads to a dense, dry loaf.
| Mistake | Result | Fix |
|---|---|---|
| Too much flour | Stiff dough, dry loaf | Weigh the flour and keep the dough slightly tacky |
| Short second rise | Heavy, tight braid | Let the braid puff visibly before baking |
| Oven too hot | Dark crust, raw centre | Bake at 175 degrees Celsius and tent with foil if browning fast |
| Uneven ropes | Lumpy braid | Roll ropes to the same length and thickness |
Is challah on the Boulangerie Cheskie list?
Yes. MK Montreal Kosher names challah among the products of Boulangerie Cheskie, a kosher bakery on Rue Bernard Ouest in Mile End, Montréal, which MK says has been under its certification since it opened. The recorded menu lists challah without a price, and no source gives sizes or weekdays for baking.
The bakery is reported by MK and local press to have moved to a larger shop at 359 Rue Bernard Ouest in January 2026, while Google Maps still showed 272 Rue Bernard Ouest on 14 November 2026. Readers should check the address and call (514) 271-2253 before a trip. See the menu page for the recorded items and the hours and location page for hours that may predate the move. This guide is independent and takes no orders.
Common questions
Is challah the same as brioche?
No. Both are enriched with eggs, but brioche is made with a large amount of butter and often milk, while challah is traditionally made with oil and water. Challah has a chewier, less rich crumb than brioche.
How many strands can a challah have?
Loaves are commonly braided from three, four, five or six strands. Three strands are the easiest for beginners, and six give a tall, rounded loaf. Round coiled loaves and rolls are also common shapes.
Why is my challah dry?
Dry challah usually comes from too much flour, too long in the oven or a missed proof. Weigh the flour, bake until the crust is deep gold and the inside reaches about 90 degrees Celsius, and let the dough double.
Can you freeze challah?
Yes. Cool the loaf fully, wrap it tightly and freeze for up to three months. Thaw at room temperature in the wrapping, then warm it briefly in a 160 degree Celsius oven to refresh the crust.
What is the best way to slice challah?
Use a serrated bread knife and a gentle sawing motion, cutting once the loaf has cooled for at least an hour. Slicing warm bread squashes the soft crumb and makes it gummy.
This page is part of the independent guide to Boulangerie Cheskie, which has the address, hours and menu.
This article is general information from an independent guide, not from Boulangerie Cheskie itself. For the store’s current details see hours and location.