Golden Egg Bread (Challa)

This challah starts in the bread machine and finishes in the oven, giving you the convenience of machine-kneaded dough with the look of a handcrafted braided loaf. Two eggs in the dough give it that signature golden color and rich, slightly sweet crumb.

The method is flexible. You can let the bread machine handle everything start to finish on the white bread setting, or pull the dough out after the machine’s manual cycle, let it rise, braid it by hand, brush with egg wash, and bake in the oven. The oven route is where this bread really shines with its braided shape and glossy crust.

For the braid, use the flat braiding technique: the middle strand always goes under then over, never across. It keeps the braid tight and even as the loaf proofs and bakes.

Chef Tips

• Egg wash is key for that deep golden, shiny crust. Beat a whole egg with a splash of water and brush it on generously before baking.
• Sprinkle sesame or poppy seeds right after the egg wash so they stick. Wait too long and the wash dries.
• Let the braided dough rise until nearly doubled before baking. Under-proofed challah comes out dense.
• Oil-based challah stays soft longer than butter-based versions, making it great for French toast the next day.

Variations

• Raisin challah: Knead in a handful of raisins after the machine cycle for a sweeter, holiday-style loaf.
• Everything topping: Skip the sesame-only route and use an everything bagel seasoning blend on top.