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Challah Bread (Braided Crown Loaves or Mini Braids)

mini braided challah roll held in hand with golden crown challah loaf on cooling rack in kitchen
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Soft, lightly sweet homemade (almost) traditional challah bread shaped into braided crown loaves or mini braids. This simple oil-based recipe is perfect for sharing, holidays, and baking in batches.

Ingredients

  • 1 tablespoon active dry yeast
  • 3 tablespoons sugar
  • 1 cup warm water (105–110°F)
  • 1/3 cup oil
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt

Optional:

  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Poppy seeds (for topping)
  • Melted butter (for brushing after baking)

Instructions

  1. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes, until foamy.
  2. Add oil, salt, and 3 cups of flour. Mix until a soft dough forms.
  3. Add the remaining 1/4 cup flour as needed until the dough comes together.
  4. Knead until smooth and elastic, about 6–8 minutes by hand or 4–5 minutes in a stand mixer.
  5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes, or until slightly puffed.
  6. Punch down the dough.
  7. Divide dough based on desired shape:
    • Large braided loaf: divide into 3 portions (roll each into a rope)
    • Crown loaves: divide into 3 portions, then divide each portion into 3 ropes (9 ropes total)
    • Mini braids: divide into 9 portions, then divide each portion into 2 ropes (18 ropes total)
  8. Roll dough into ropes and braid.
  9. Shape crown loaves into circles and pinch ends to seal. (See post for how-to.)
  10. Place on a lined baking sheet, cover, and let rise for 1 hour, or 30 minutes in a 150°F oven.
  11. Preheat oven to 300°F.
  12. For a glossy finish, brush with egg wash (1 egg + 1 tablespoon water).
    **For a softer crust, brush with melted butter instead.
  13. Sprinkle with poppy seeds if desired.
  14. Bake based on size:
    • Mini braids: 20–25 minutes
    • Crown loaves: 25–30 minutes
    • One large loaf: 35–40 minutes
  15. Bake until lightly golden and the bread sounds hollow when tapped.
  16. Brush with melted butter after baking if desired.

Notes

  • Dough should be soft and slightly tacky, not dry.
  • Do not overheat the water—too hot will kill the yeast.
  • Smaller loaves bake faster, so begin checking early.
  • This is an oil-based challah, not a traditional egg-rich version.
  • Egg wash gives a glossy, golden finish; butter gives a softer crust.

Find it online: https://ourgratefulkitchen.com/challah-bread-recipe/