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If you’re looking for something cozy to do this weekend, might I suggest baking a loaf of honey-vanilla challah? With just a few simple ingredients this recipe makes golden bread with a crisp crust, fluffy interior, and the perfect amount of sweetness. I love to eat slices topped with a bit of butter and honey, but jam or even maple cream is also a delight.
I decided to share this extra recipe with you today for a couple of reasons. First, it’s fabulous. A good challah recipe is something every home cook needs to have, and after making this one for almost two decades I can confidently say that it produces stellar results every time. Plus, it makes your home smell amazing.
Second, I have a few recipes coming up that will use challah as a starting point, such as challah French toast and pumpkin bread pudding. Can you use store-bought bread for those recipes? Sure. But the end result won’t be as delectable or as satisfying. (p.s. You can use this challah to make my blueberry bread pudding too.)
So all around, lots of goodness coming up using this basic challah recipe. If you’ve never made bread before, this is a great one to start with. Many, many people have made it over the years and become enthusiastic bread makers as a result. I guess you could call this a gateway bread recipe. 😆
There Are So Many Ways to Eat Challah
One of the best things about challah (and brioche, for that matter) is how many ways you can eat it. This is a bread meant for more than just slicing. So, what should you do with your challah? I’m glad you asked:
Toast - Oh, the possibilities! Because challah is so pillowy soft, you’ll want to start with a thick slice. Lightly toast it and then top it with any of the following: melty butter, any flavor of jam, maple cream, a drizzle of honey or agave, nut butter with sliced fresh fruit, brie and apple slices, or apple butter and cheddar. (I could keep going, but I’ll stop there.)
French toast - Whether you make single slices or a French toast casserole, stale challah makes for a divine French toast. I have used this bread to make challah French toast, French toast donuts, and even French toast in a mug. You can also use this challah bread to make French toast sticks. And yes, I will be sharing recipes for all of these variations soon.
Bread pudding - An underappreciated dessert that’s delicious with challah. This blueberry bread pudding recipe is our absolute favorite in the summer. And in the autumn, I love making pumpkin bread pudding sweetened with maple.
Sandwiches - Challah bread makes incredible sandwiches, especially grilled cheeses, croque madame, or croque monsieur.
Strata & breakfast casseroles - Strata is basically a savory bread pudding. Our favorite variation is spinach and mushroom strata made either with croissants or challah. Easy to make and perfect for Sunday brunch.
This challah recipe used to be on my blog and is now available to supporting members on Substack. It was one of my most popular recipes with a crazy amount of positive reviews. Here’s what one reader had to say about it:
And here’s a sneak peek of the step-by-step video:
What You’ll Need
Here’s a quick look at what you’ll need along with my notes. Scroll down to the recipe at the end of this post for a printable list.
Active dry yeast – This isn’t the same as instant or bread machine yeast, so be sure to use the right kind.
Granulated white sugar
Kosher salt