Ok, my friends. Don’t judge me, but I made challah bread three different times this week. Why? Because I had a grand, cinematic vision of making the most beautiful, golden, glossy loaf that would, in turn, become the most perfect, decadent French toast the world has ever seen.

Did it go exactly as planned? Oh, absolutely not.

Much like that one overly ambitious king in Monty Python and the Holy Grail who kept building castles that sank into the swamp, my first two attempts at challah were… let’s call them “learning experiences.” The first one was a sourdough version that refused to rise at all, like a stubborn teenager refusing to get out of bed. The second batch turned out adorably tiny—great for snacking, but laughably inadequate for French toast. (I did turn those into a delicious French toast casserole, which I’ll share with you later. Because when life gives you tiny loaves, you pivot.)

But then, friends, on the third attempt, I triumphed. The bread was stunning, golden, and shiny like it had been blessed by the carb gods themselves. And now, because I’ve been through the trials and tribulations of this bread-baking journey, I am here to share my wisdom with you.

Baking bread can feel intimidating, but trust me—it’s not as scary as it looks. And besides, you have me as your fearless guide, who has made all the mistakes for you.

So grab your ingredients, say a little prayer to the yeast spirits, and let’s bake some challah.

Perfect Homemade Challah

Makes 1 glorious loaf, perfect for eating straight from the counter or transforming into epic French toast

Ingredients:

• 4 cups (500g) all-purpose flour (plus more for dusting your counter when you inevitably make a mess)

• 2 ¼ tsp (1 packet) active dry yeast

• ¼ cup (50g) granulated sugar

• 1 tsp salt

• ¾ cup (180ml) warm water (think warm bath, not molten lava)

• ¼ cup (60ml) vegetable oil (or melted butter if you want to get fancy)

• 2 eggs + 1 egg yolk (reserve the extra white for the egg wash)

• 1 tbsp honey (because a little sweetness makes everything better)

For the Shiny Egg Wash:

• 1 egg white

• 1 tbsp water

• A pinch of salt

How to Make It:

Step 1: Wake Up the Yeast

If your yeast has been sitting in your cabinet for an unknown amount of time, this is the moment of truth. In a bowl, mix the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it gets foamy and bubbly. If nothing happens, your yeast is either dead or ghosting you—start over with a fresh packet.

Step 2: Make the Dough

In a large mixing bowl (or the bowl of your stand mixer if you’re fancy and like to let robots do the work), whisk together the flour and salt. In a separate bowl, mix the eggs, egg yolk, oil, and honey.

Once your yeast mixture is foamy and full of life, pour it into the flour, followed by the egg mixture. Stir it all together until a shaggy dough forms.

Step 3: Knead Like You Mean It

If using a stand mixer with a dough hook, knead for about 8 minutes. If you’re doing this by hand, prepare for an arm workout—knead for 10–12 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s sticking to your hands like an overenthusiastic toddler, sprinkle in a little more flour.

Step 4: Let It Rise (And Pray It Does)

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 1.5–2 hours. It should double in size. If it doesn’t, either your yeast wasn’t feeling the vibes, or your kitchen is too cold—find a warmer spot and give it more time.

Step 5: The Braiding Situation

Now comes the fun part! Punch down the dough (gently, but with conviction), then divide it into six equal pieces. Roll each piece into a rope about 12 inches long. If you’ve never braided a 6-strand loaf before, I highly recommend watching a YouTube tutorial unless you enjoy chaos.

Alternatively, you can do a simple 3-strand braid, or if you just cannot be bothered, shape it into a traditional loaf. No judgment here.

Step 6: Second Rise and Egg Wash

Place your beautifully (or not-so-beautifully) braided loaf on a lined baking sheet. Cover it loosely and let it rise for another 45 minutes.

Right before baking, mix the egg white with water and salt, then brush it generously over the loaf. This is what gives it that gorgeous, shiny crust.

Step 7: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake for 25–30 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom. If it starts browning too quickly, loosely tent it with foil.

Step 8: Admire Your Work and Let It Rest

Let it cool for an hour before slicing, unless you have zero self-control (I don’t). Then, enjoy it as is, slathered with butter, or save it for French toast—because let’s be honest, that was the whole point of this adventure.

Final Thoughts on the Bread Saga

Look, I won’t lie to you. This bread takes some effort. It will leave flour on your counters, possibly in your hair, and if you have children, they will 100% stick their fingers in the dough at the worst possible moment.

But when you pull that golden, glossy loaf out of the oven, all the minor frustrations will melt away. You’ll feel like some kind of domestic wizard who can bend flour and yeast to your will. And when you turn this into the most perfect, custardy, dreamlike French toast? Ohhh, my friends. That is a moment of true culinary glory.

So go forth, brave knights. Bake your bread. Fight your yeast battles. And know that even if your first loaf sinks into the swamp, you’re in good company.