About This Recipe
Challah is one of those breads that transforms a simple kitchen into something celebratory. With its rich egg-enriched dough, glossy golden crust, and tender crumb, it carries warmth through every bite. There's something deeply satisfying about watching the strands come together during braiding—what feels like a puzzle quickly becomes muscle memory.
Canadian home cooks have embraced this European tradition for its versatility. It shines alongside Sunday brunch spreads, serves beautifully at holiday tables, and freezes remarkably well for weekday breakfasts. The kind of bread that makes people ask for the recipe.
Tips for the Best Challah
Pour une meilleure levée, assurez-vous que votre eau est tiède mais pas chaude—environ 43°C—pour ne pas tuer la levure. Pétrissez la pâte jusqu'à ce qu'elle passe le test du voile : étirez un petit morceau assez fin pour voir passer la lumière sans qu'il se déchire.
What to Serve With It
Serve challah warm from the oven with a slab of butter and a drizzle of honey—it's a classic combination that never gets old. For brunch, pair it with smoked salmon and cream cheese, or slice thickly for avocado toast. It also holds up beautifully as sandwich bread for turkey clubs and grilled cheese. Leftover slices make excellent French toast the next morning.
Storage & Reheating
Store cooled challah in a paper bag at room temperature for up to three days—the paper keeps the crust from getting soggy while letting the crumb breathe. For longer storage, wrap tightly in plastic and freeze for up to three months. Reheat slices directly from frozen in a 350°F (175°C) oven for ten minutes, or microwave individual portions wrapped in a damp paper towel for thirty seconds.
