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Home » Bread » Yeast Bread

Rosemary Honey Challah Bread Recipe

Published: Nov 25, 2019 · Modified: Apr 11, 2020 by Jenn ·This post may contain affiliate links ·

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Recipe card for braided challah bread.

Sharing with you my Rosemary Honey Challah Bread Recipe that's not as difficult as you think! Something about the woodsy relaxing aroma of rosemary mingled with baking bread is intoxicating. The addition of honey for added sweetness also softens the texture and makes this my go to Challah Bread.

Two braided challah loves on linen.

"This is my go to challah base recipe. I use this as the base for any challah I make and it’s absolute perfection!" - Shanny

5 stars

Don't be intimidated by fresh bread, get excited! Playing with dough is going to be your new hobby. Think of this as a step up from your no-knead bread and an introduction into braided loaves.

Give yourself a free afternoon to experiment with how to make challah bread. You will have plenty of time to read, watch a movie, go for a walk, or have a meal while the bread is rising. But don't eat too much, because once its baked you won't be able to hold back.

Tips for Rosemary Honey Challah Bread Recipe

  • Stir the warm water and honey together before adding it to the active dry yeast.
  • Use fresh rosemary!
  • Allow your dough to prove in a cold oven with the light on.
  • Weigh your dough to create even sections.
  • Leave your countertop slightly un-floured so the dough can grip as you roll it out.
  • When rolling out the dough into strands, if it is too sticky add a little flour to your hands, if its too dry, add a little water to your hands.
  • Once you have rolled out long strands for braiding, dust a little flour through a small sieve over the dough to prevent sticking as your braid.
  • Use a soft pastry brush for your egg wash to prevent deflating the risen dough.
  • Check your dough with a thermometer to read 190 F and/or gently lift and tap on bottom, if it sounds hollow bread is done.
  • Store bread in a sealed paper bag at room temperature.
Sliced braided challah bread on cutting board with honey.
Rosemary Honey Challah Bread is an easy braided challah bread recipe. Delicious rosemary bread recipe with honey sweetness. #challahbread #rosemarybread #honeybread #braidedbread #twocupsflour

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Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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Braided loaf of bread wrapped in linen.
Jenn Davis

Rosemary Honey Challah Recipe

5 from 2 votes
Print Recipe Pin Recipe Ingredient Tips
Prep Time 20 minutes mins
Resting Time 2 hours hrs 30 minutes mins
Total Time 45 minutes mins
Servings: 2 Loaves
Course: Bread
Cuisine: American, Jewish
Ingredients Method Notes

Ingredients

Challah Bread Dough
  • 1 Cup (125 ml) Warm Water, 110 F
  • 4 tablespoon Honey
  • 2 ¼ teaspoon Active Dry Yeast
  • ¼ Cup (62.5 ml) Olive Oil
  • 2 (100 grams) Large Eggs
  • 2 Cups ( 250 grams) Bread Flour
  • 2 ½ Cups ( 312.5 grams) All Purpose Flour
  • 2 teaspoon Kosher Salt
  • 1.5 tablespoon Fresh Rosemary, finely chopped
Egg Wash
  • 1 (50 grams) Large Egg, beaten with a fork
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Method
 

  1. In the bowl of a stand mixer combine yeast, warm water and honey. Stir with a hand whisk and let sit 8-10 minutes until frothy.
  2. Meanwhile in a large bowl hand whisk together sifted flours, salt, and rosemary. Set aside.
  3. Place dough hook attachment on mixer.
  4. Add beaten eggs to yeast mixture and begin to mix on medium low.
  5. Pour in the olive oil and mix until combined. Gently scrape bottom of bowl if needed.
  6. Slowly spoon in flour mixture while continuing on medium speed.
  7. Mix until dough has formed and pulls away from edges of bowl wrapping around dough hook, but still attached to very bottom center of bowl. Dough should be slightly sticky and firm.
  8. Now, either work dough for 3-4 minutes on medium high speed until a positive 'Windowpane Test' is performed,(pull a piece of dough off with fingers and spread apart, if can be stretched to transparency without breaking gluten is ready).. Or transfer to lightly floured surface and knead by hand for another 6-8 minutes.
  9. Place dough in a lightly floured bowl large enough for dough to double. Cover loosely with plastic wrap and set in a warm draft free location.
  10. Dough will need 1-2 hrs to prove and double in size.
  11. Once doubled in size transfer dough to a lightly floured surface. Press risen dough down to release excess air.
  12. Weigh the dough and using a sharp knife or bench scraper, cut into 6 equal portions.
  13. Take each portion and roll onto slightly grippy surface with a cupped hand to make a smooth round ball.
  14. Let dough balls rest for 5-10 minutes.
  15. Take three balls and roll out into equal length 12-14 inch strands. Place the three strands onto a parchment paper lined baking sheet. (You can also braid on the counter and then transfer to tray.)
  16. Attach the tips furthest from you by pressing together with fingers and rolling the tips into a point. Braid dough in a three strand french braid completely to the end. Press remaining tips together like the top. Tuck each end slightly under the loaf. Transfer to tray if not already done.
  17. Gently coat the loaf in egg wash and set in cold oven with light on for second prove. Repeat with second set of dough. Each loaf should be on its own baking sheet.
  18. Allow braided loaves to prove and puff for 30-45 minutes.
  19. Remove loaves from cold oven and place on counter for second coating of egg wash.
  20. Meanwhile preheat oven to 350 F (180 C).
  21. Place loaves on middle rack and bake for 45-50 minutes until golden brown, 190 F in center, and/or hollow sounding when tapped from the bottom.
  22. If loaves are browning too much on one side rotate halfway through baking.
  23. Place baking sheets on cooling rack and allow bread 10-15 minutes to cool before slicing and serving.

Notes

**See Tips in Post**

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Reader Interactions

5 from 2 votes

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Comments

  1. fleck water softener systems

    February 27, 2020 at 9:05 pm

    Greetings! I've been reading your blog for a
    long time now and finally got the courage to go ahead
    and give you a shout out from Houston Texas! Just wanted to say keep up the good job!

    Reply
  2. Anna

    October 22, 2020 at 9:01 am

    Would it turn out the same if I used only all purpose flour and no bread flour?

    Reply
  3. Olivia

    January 17, 2021 at 8:32 pm

    5 stars
    I loved this bread!! It was so yummy 🙂

    Reply
  4. Shanny

    May 31, 2025 at 12:01 pm

    5 stars
    This is my go to challah base recipe. I use this as the base for any challah I make and it’s absolute perfection! I don’t regularly have bread flour so I weighed out the combined APF and bread flour and then I kneaded longer to develop gluten structure. It is perfect every time. I’ve been using this recipe for years, and I always come back to it because it’s the best. Last night I used it to make three different styles savory and sweet. Thank you for this recipe it’s now a staple!

    Reply
    • Jenn

      June 01, 2025 at 2:05 am

      Thank you so much for the feedback Shanny! I'm so glad you love this bread! It's one of my favorites as well.

      Reply
5 from 2 votes

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