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Challah Sandwich Bread Recipe

Challah Sandwich Bread Recipe

By What’s Baking

Soft, golden challah bread with a pillowy interior and slightly sweet flavor, perfect for elevating everyday sandwiches with its signature tender crumb and beautiful braided appearance.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
A golden-brown challah sandwich loaf photographed from a 45-degree angle showing its perfectly braided top with shiny egg wash glaze catching the soft natural light. A cross-section reveals the tender, slightly yellow interior with a fine, pillowy crumb structure. The loaf rests on a rustic wooden board with scattered flour and a few wheat stalks for styling. A slice has been cut away displaying the bread's perfect sandwich-making texture, while behind it sits a small jar of honey and a butter knife with a curl of salted butter, hinting at the bread's subtle sweetness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">10g active dry yeast</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">2 large eggs (plus 1 for egg wash)</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">40g honey</li><li class="ingredients-single-item">240ml warm water (around 38°C)</li><li class="ingredients-single-item">1 tablespoon sesame or poppy seeds (optional, for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf tin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen thermometer (optional)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine warm water (38°C/100°F) with 1 tablespoon of the sugar and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and will help your bread rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, whisk together the bread flour, remaining sugar, and salt. Create a well in the center. The high protein content in bread flour provides the structure needed for this enriched dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the activated yeast mixture into the well. Add 2 eggs, 1 egg yolk, melted butter (make sure it's not hot), and honey. Using the dough hook attachment, mix on low speed until the ingredients come together, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly tacky but not sticky - this is due to the high fat and sugar content which creates the characteristic soft texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly floured surface and knead by hand for a minute to form a smooth ball. Place in a large, lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place (about 24-27°C/75-80°F) for 1-1.5 hours, or until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough to release air bubbles. Transfer to a clean surface and divide into three equal portions (using a scale ensures even braiding). Let the dough rest for 10 minutes, covered with a cloth, which relaxes the gluten and makes shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll each portion into a rope about 30cm (12 inches) long. Place the three ropes parallel to each other on your work surface. Pinch the ropes together at the top end and braid them: left over middle, right over middle, and repeat until you reach the end. Pinch the bottom ends together firmly and tuck both ends under slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the braided loaf to a greased and parchment-lined loaf tin. Cover loosely with oiled plastic wrap and let rise for another 45-60 minutes until nearly doubled and the dough is just peeking over the top of the tin. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Beat the remaining egg with 1 tablespoon of water to make an egg wash. Gently brush the risen loaf with egg wash, making sure to get into all the crevices of the braid but avoiding any pooling. This creates that signature glossy, golden crust. Sprinkle with sesame or poppy seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 30-35 minutes, or until deeply golden brown and the bread sounds hollow when tapped on the bottom. If the top browns too quickly, cover loosely with foil. The internal temperature should reach 88-93°C (190-200°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely, at least 2 hours. Slicing too soon will result in a gummy texture as the bread hasn't finished its internal cooking process.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, slice and use for sandwiches, toast, or French toast. Store in an airtight container at room temperature for up to 3 days or freeze sliced for up to 1 month. The high fat content helps keep this bread soft longer than regular sandwich bread.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 195 calories
🥑 Fat: 5 g
🧈 Saturated Fat: 2.5 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 5 g
🍗 Protein: 5 g
🫀 Cholesterol: 55 mg
🧂 Sodium: 155 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does challah bread make better French toast than regular bread?

Challah's enriched dough creates a sturdier texture that absorbs custard without falling apart. Its natural sweetness from honey enhances the caramelization during cooking, while the eggy bread base complements the French toast batter perfectly, resulting in a luxuriously tender, flavourful breakfast dish.

What's the secret to achieving that signature glossy top on braided bread?

The signature glossy finish on braided bread comes from a thorough egg wash application before baking. Use a whole beaten egg with a splash of water, and brush it generously over all surfaces, including the crevices. Apply just before baking for that professional-looking golden, shiny crust.

Can I make this bread without a stand mixer?

Yes, you can make challah without a stand mixer by mixing ingredients in a large bowl with a wooden spoon until combined, then kneading by hand on a floured surface for 10-12 minutes until smooth and elastic. The process takes more effort but produces equally delicious results.

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