Perfect Bake® recipe

Challah Bread

Unless you have mastered making Challah Bread, the braiding and proofing methods may seem daunting and mysterious. This recipe has a simple three braid loaf that embraces the occasional splitting that can occur, in the center of the braid, as it bakes. The final resting time is crucial in order to keep this from happening. The idea is to allow the shaped loaf to rise to full expansion before baking. With so many variables (time, temperature, and humidity) practice really does make perfect. The good news is, it will taste delicious even if it doesn't look exactly perfect.


US | Metric
Metric | US
  • Unsalted Butter - 2 oz
  • Milk - 4⅜ oz
  • Bread Flour - 3¾ oz
  • Water - 2⅛ oz
  • Active Dry Yeast - 1/4 oz
  • Granulated Sugar - 1/8 oz
  • Granulated Sugar - 1 oz
  • Honey - 3/8 oz
  • Kosher Salt - 1/4 oz
  • Egg - 3⅝ oz
  • Bread Flour - 12⅜ oz
  • Egg - 7/8 oz
  • Egg yolk - 3/8 oz
  • Heavy Cream - 1/4 oz


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