Double Braided Challah Bread Recipe

Name: Double Braided Challah Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 egg white; 4 tablespoons melted butter; 1/2 cup water at room temp; 3 cups flour; 2 1/4 teaspoons instant yeast; 1/4 cup sugar; 1 1/4 teaspoons salt; olive oil; 1 teaspoon poppy seeds optional; 1 egg white; 1 tablespoon water

Servings: persons

2 large eggs
1 egg white
4 tablespoons melted butter
1/2 cup water at room temp
3 cups flour
2 1/4 teaspoons instant yeast
1/4 cup sugar
1 1/4 teaspoons salt
olive oil
1 teaspoon poppy seeds optional
1 egg white
1 tablespoon water

1
Start by putting eggs, egg white, water and butter in a stand mixer. Using the paddle attachment, mix the ingredients throughly. Then add flour, sugar, yeast and salt.
2
Still using paddle, mix together until it become doughy.
3
Change to the hook attachment and allow it to knead the mixture for about 5 minutes. Place in a lightly oiled bowl and coat. Cover with plastic wrap.
4
Now you will being the rising steps. Set the bowl on top of the stove and turn the oven on 200 to keep it in a warm environment. Let the dough rise for 1 1/2-2 hours. After this time, deflate by punching and then let rise for an additional 40-60 minutes. The dough will double in size.
5
While everything is rising lightly beat together egg white and water for the wash. Place in fridge.
6
Next, place the dough on a floured work space. Lay out the dough and split. One piece will be double the size of the other. Then split the larger loaf in three and begin rolling out into long ropes about 12 inches long each.
7
Then you will begin braiding the pieces as if you were braiding hair. Tuck each of the ends under and place on baking sheet lined with wax paper. Brush lightly with the egg white wash.
8
Repeat the process with the smaller loaf making it about 9 inches long. Place on top of the larger loaf and brush with egg white wash. Cover with plastic wrap and allow to rise for 30-45 minutes.
9
Place the oven rack to the lower-middle. Preheat oven to 375. Brush the dough with the egg white wash and place in the oven for 30-40 minutes.
10
Allow to cool completely before serving.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, 1 egg white, 4 tablespoons melted butter, 1/2 cup water at room temp, and more.

Yes, Double Braided Challah Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Braided Challah Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions