Joanna Gaines Challah Bread

This soft, slightly sweet Joanna Gaines Challah Bread is made with active dry yeast, honey, and eggs, and ready in about three hours. Tearing into a warm, golden-brown braided loaf reveals a pillowy interior that smells faintly of honey. I love making this dough on a quiet weekend morning to fill the house with the scent of fresh baking.

Why This Classic Works

I used to think braided bread was too complicated to attempt on a regular weekend. This recipe showed me that a straightforward honey-enriched dough practically works itself into a soft, pliable state.

My first attempt ended up a bit flat because I rushed the second rise. I learned quickly that letting the braided loaf properly puff up before baking is the true secret to that distinct fluffy texture.

Joanna Gaines Challah Bread Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon active dry yeast
• 1/3 cup granulated sugar
• 1/3 cup vegetable oil
• 1/4 cup honey
• 4 large eggs (3 for dough, 1 for egg wash)
• 1 tablespoon kosher salt
• 6 to 7 cups all-purpose flour

How To Make Joanna Gaines Challah Bread

1. Bloom the Yeast: In a large bowl, whisk together the warm water, yeast, and a pinch of the sugar, letting it sit for 5 minutes until foamy.
2. Mix Wet Ingredients: Whisk the remaining sugar, oil, honey, three eggs, and kosher salt into the yeast mixture until completely smooth.
3. Form the Dough: Gradually stir in 6 cups of flour until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the Dough: Knead for 8 to 10 minutes, adding up to 1 more cup of flour if it is too sticky, until smooth and elastic.
5. First Rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1.5 hours until doubled in size.
6. Braid the Loaf: Punch down the dough, divide it into three equal pieces, roll each into a long rope, and braid them together on a parchment-lined baking sheet.
7. Second Rise: Cover the braided loaf loosely with a towel and let it rise for another 45 minutes until puffed.
8. Bake: Brush the loaf with a beaten egg and bake at 350°F for 30 to 35 minutes until deep golden brown and sounding hollow when tapped.

Recipe Tips

• Check the water temperature: If your water is too hot, it will kill the yeast. Aim for lukewarm water right around 110°F.
• Measure flour carefully: Adding too much flour will make the bread dense. Use the spoon and level method to avoid packing it.
• Do not rush the rise: The dough needs time to develop flavor and a light texture. Let it rise until it has truly doubled in bulk.

What To Serve With Challah Bread

This slightly sweet bread pairs wonderfully with savory soups or a rich pot roast to soak up the gravy. It also makes incredible French toast if you happen to have leftovers the next morning.

How To Store

Store the cooled bread in an airtight container or zip-top bag at room temperature for up to three days. For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to three months.

FAQs

• Can I use bread flour instead of all-purpose? Yes, bread flour will give the loaf a slightly chewier texture, which works very well for this type of bread.
• Why did my braid split in the oven? Splitting usually happens if the dough did not rise long enough during the second rise, causing a rapid oven spring.
• Can I make the dough ahead of time? You can let the dough do its first rise in the refrigerator overnight. Bring it to room temperature before shaping and braiding.

Nutrition

• Calories: 280 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 45 mg
• Sodium: 320 mg
• Total Carbohydrate: 47 g
• Protein: 7 g

Try More Recipes:

• Joanna Gaines Prosciutto Wrapped Apples
• Joanna Gaines Chicken Mushroom Spinach Crepes
• Joanna Gaines Hush Puppies

Joanna Gaines Challah Bread

Recipe by Imen Dridi

Servings

12

servings

Prep time

25

minutes

Cooking time

4

hours 

50

minutes

Total time

5

hours 

15

minutes

Joanna Gaines Challah Bread features a soft, pillowy texture enriched with honey, active dry yeast, and fresh eggs. Ready in about three hours, this beautiful golden braided loaf makes a highly rewarding weekend baking project for a cozy morning at home.

Ingredients

• 1 1/2 cups warm water (110°F)

• 1 tablespoon active dry yeast

• 1/3 cup granulated sugar

• 1/3 cup vegetable oil

• 1/4 cup honey

• 4 large eggs (3 for dough, 1 for egg wash)

• 1 tablespoon kosher salt

• 6 to 7 cups all-purpose flour

Directions

• 1. Bloom the Yeast: In a large bowl, whisk together the warm water, yeast, and a pinch of the sugar, letting it sit for 5 minutes until foamy.
• 2. Mix Wet Ingredients: Whisk the remaining sugar, oil, honey, three eggs, and kosher salt into the yeast mixture until completely smooth.
• 3. Form the Dough: Gradually stir in 6 cups of flour until a shaggy dough forms, then turn it out onto a lightly floured surface.
• 4. Knead the Dough: Knead for 8 to 10 minutes, adding up to 1 more cup of flour if it is too sticky, until smooth and elastic.
• 5. First Rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1.5 hours until doubled in size.
• 6. Braid the Loaf: Punch down the dough, divide it into three equal pieces, roll each into a long rope, and braid them together on a parchment-lined baking sheet.
• 7. Second Rise: Cover the braided loaf loosely with a towel and let it rise for another 45 minutes until puffed.
• 8. Bake: Brush the loaf with a beaten egg and bake at 350°F for 30 to 35 minutes until deep golden brown and sounding hollow when tapped.