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+ servings
Braided loaf of bread wrapped in linen.

Rosemary Honey Challah Recipe

Course Bread
Cuisine American, Jewish
Prep Time 20 minutes
Resting Time 2 hours 30 minutes
Total Time 45 minutes
Servings 2 Loaves
Author Jenn


Challah Bread Dough

  • 1 Cup (125 ml) Warm Water 110 F
  • 4 Tbsp Honey
  • 2 ¼ tsp 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 tsp Kosher Salt
  • 1.5 Tbsp Fresh Rosemary finely chopped

Egg Wash

  • 1 (50 grams) Large Egg beaten with a fork


  • 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.
  • Meanwhile in a large bowl hand whisk together sifted flours, salt, and rosemary. Set aside.
  • Place dough hook attachment on mixer.
  • Add beaten eggs to yeast mixture and begin to mix on medium low.
  • Pour in the olive oil and mix until combined. Gently scrape bottom of bowl if needed.
  • Slowly spoon in flour mixture while continuing on medium speed.
  • 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.
  • 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.
  • 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.
  • Dough will need 1-2 hrs to prove and double in size.
  • Once doubled in size transfer dough to a lightly floured surface. Press risen dough down to release excess air.
  • Weigh the dough and using a sharp knife or bench scraper, cut into 6 equal portions.
  • Take each portion and roll onto slightly grippy surface with a cupped hand to make a smooth round ball.
  • Let dough balls rest for 5-10 minutes.
  • 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.)
  • 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.
  • 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.
  • Allow braided loaves to prove and puff for 30-45 minutes.
  • Remove loaves from cold oven and place on counter for second coating of egg wash.
  • Meanwhile preheat oven to 350 F (180 C).
  • 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.
  • If loaves are browning too much on one side rotate halfway through baking.
  • Place baking sheets on cooling rack and allow bread 10-15 minutes to cool before slicing and serving.


**See Tips in Post**