Homemade Challah Bread Recipe
Homemade Challah Bread Recipe is a medium American recipe that serves 12. 200 calories per serving. Recipe by Brooke Ervin on YouTube.
Prep: 1 hr 3 min | Cook: 25 min | Total: 1 hr 43 min
Cost: $2.58 total, $0.22 per serving
Ingredients
- 4.5 teaspoons Active Dry Yeast (fresh yeast, proofed in warm water)
- 1 teaspoon Granulated Sugar (for yeast activation)
- 2 cups Warm Water (about 105°F (40°C), not hot)
- 0.5 cup Vegetable Oil (neutral oil, adds softness)
- 1 cup Granulated Sugar (sweetens the dough)
- 2 large Eggs (beaten)
- 0.5 teaspoon Salt (enhances flavor)
- 6.5 cups All-Purpose Flour (sifted)
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (adds shine to egg wash)
- 1 tablespoon Sesame Seeds (optional topping)
Instructions
Activate Yeast
In a large mixing bowl combine 4½ teaspoons active dry yeast, 1 teaspoon sugar, and 2 cups warm water (≈105°F). Stir gently and let sit for about 5 minutes until foamy.
Time: PT5M
Add Wet Ingredients
Add ½ cup vegetable oil, 1 cup sugar, 2 beaten eggs, and ½ teaspoon salt to the yeast mixture. Mix on low speed until fully incorporated.
Time: PT3M
Incorporate Flour and Knead
Gradually add 6½ cups sifted all‑purpose flour while the mixer runs on medium speed. Once the dough comes together, knead with the paddle attachment for about 5 minutes until the dough is smooth, elastic, and slightly sticky.
Time: PT5M
First Rise
Lightly oil the mixing bowl, return the dough to it, cover with a kitchen towel or plastic wrap, and let rise at room temperature for about 1 hour, or until doubled in size.
Time: PT1H
Divide, Shape, and Braid
Turn the risen dough onto a lightly floured surface. Divide into 12 equal pieces (about ¾ cup each). Shape each piece into a ball, then braid three balls together to form a mini loaf. Place the braided loaves on a greased baking sheet, spacing them a few inches apart.
Time: PT10M
Second Rise
Cover the baking sheet loosely with a towel and let the loaves rise for another 30 minutes, until noticeably puffed.
Time: PT30M
Egg Wash and Toppings
In a small bowl whisk 1 egg with 1 tablespoon milk. Brush the tops of the loaves with the egg‑milk wash. Sprinkle sesame seeds or everything bagel seasoning if desired.
Time: PT5M
Bake
Preheat the oven to 350°F (175°C). Bake the loaves for 20‑25 minutes, until the bottoms are golden brown and the tops are glossy. Rotate the sheet halfway through for even browning.
Time: PT25M
Temperature: 350°F
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat (gluten), Eggs, Milk (in egg wash), Sesame (optional)
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast (use 1 tsp)
- Instead of Vegetable Oil: Canola oil, Melted butter (adds flavor)
- Instead of Granulated Sugar: Honey (reduce other liquids), Brown sugar
- Instead of Eggs: Flax egg (1 tbsp flaxseed + 3 tbsp water) for vegans
- Instead of All-Purpose Flour: Bread flour (gives chewier texture)
- Instead of Egg: Egg substitute
- Instead of Milk: Non‑dairy milk
- Instead of Sesame Seeds: Everything bagel seasoning, Poppy seeds
Equipment Needed
- Large Mixing Bowl
- Electric Mixer with Paddle Attachment
- Measuring Cups and Spoons
- Second Greased Bowl
- Baking Sheet (Cookie Sheet)
- Pastry Brush
- Oven
- Kitchen Towel or Plastic Wrap
Critical Steps — Do Not Skip
- Activating the yeast properly (step 1)
- Kneading to a smooth, slightly sticky dough (step 3)
- First rise until doubled in size (step 4)
- Braiding three balls per loaf for proper shape (step 5)
- Second rise for a fluffy interior (step 6)
- Baking to a golden brown without over‑browning (step 8)
Chef Tips from the Video
- Use water at about 105°F to give yeast the best environment.
- A splash of milk in the egg wash adds extra shine and a subtle flavor.
- For extra softness, substitute half the oil with melted butter.
Troubleshooting
Dough is too sticky and hard to handle
Add flour a tablespoon at a time until the dough is manageable; avoid adding too much or the bread will be dense.
Dough does not rise
Check that the water was warm (not hot) and that the yeast is fresh; if needed, proof the yeast in a bit of warm water with a pinch of sugar before adding.
Crust is too hard or dark
Lower oven temperature to 325°F and cover loaves with foil after 15 minutes of baking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.
Room temperature: Keep in a bread box for 1‑2 days; otherwise refrigerate.
Make-Ahead Tips
- After shaping and the second rise, you can refrigerate the loaves uncovered for up to 12 hours before baking.
- Freeze unbaked braided loaves wrapped tightly; bake from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of homemade hollow bread in American cuisine?
Hollow or braided breads have roots in European immigrant traditions, especially German and Eastern European “braided rolls.” In the United States they became popular as soft sandwich breads and are often served toasted with butter or used for sliders.
What are the traditional regional variations of hollow bread in the United States?
In the Midwest, similar breads are called “soft rolls” or “brioche‑style rolls.” In the Northeast, they may be flavored with sesame or poppy seeds, while Southern versions sometimes incorporate cornmeal for a slightly gritty crust.
How is homemade hollow bread traditionally served in American households?
It is commonly sliced and toasted for breakfast, used as a base for mini sandwiches, or served warm with butter and jam. Some families also use it for breakfast casseroles or French toast.
What occasions or celebrations is homemade hollow bread traditionally associated with in American culture?
These soft braided loaves are popular for weekend brunches, family gatherings, holiday breakfasts, and as a kid‑friendly snack during school events or after‑school treats.
What makes homemade hollow bread special or unique in American bread traditions?
Its soft, slightly sweet crumb, enriched with oil and eggs, and the distinctive braided shape give it a light, airy texture that sets it apart from denser sandwich breads. The optional toppings add a touch of flavor and visual appeal.
What are the most common mistakes to avoid when making homemade hollow bread?
Common errors include using water that’s too hot (which kills yeast), under‑kneading the dough, not allowing a full rise, and over‑baking which dries the crumb. Also, adding too much flour during shaping can make the loaf dense.
Why does this homemade hollow bread recipe use an egg‑milk wash instead of plain water?
The egg‑milk wash creates a glossy, golden crust and adds a subtle richness. Milk’s lactose promotes Maillard browning, while the egg gives the surface a slight sheen and helps toppings adhere.
Can I make homemade hollow bread ahead of time and how should I store it?
Yes. After the second rise, you can refrigerate the shaped loaves for up to 12 hours before baking, or freeze them wrapped tightly and bake from frozen, adding 5‑7 minutes to the bake time. Store baked loaves in an airtight container at room temperature for 1‑2 days or in the fridge for up to 3 days.
What texture and appearance should I look for when making homemade hollow bread?
The dough should be soft and slightly tacky but not overly sticky. After baking, the loaves should have a golden‑brown, glossy top, a tender crumb inside, and a light “hollow” interior that’s perfect for stuffing or spreading butter.
How do I know when homemade hollow bread is done cooking?
The loaves are done when the tops are deep golden brown, the bottoms sound hollow when tapped, and an internal temperature of 190°F (88°C) is reached. If the crust is too dark, tent with foil and continue baking briefly.
What does the YouTube channel Brooke Ervin specialize in?
The YouTube channel Brooke Ervin focuses on family‑friendly, approachable home cooking tutorials, often featuring quick weeknight meals, baking basics, and kid‑involved recipes that emphasize simplicity and flavor.
How does the YouTube channel Brooke Ervin's approach to American baking differ from other cooking channels?
Brooke Ervin emphasizes real‑world kitchen setups, using everyday equipment like electric mixers and standard bakeware, and she often shares practical time‑saving tips and kid‑friendly variations that make classic American breads accessible to busy households.
Last updated: August 24, 2026
