Claire K Creations

  • Home
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Subscribe
×
Recipes » Recipes II Claire K Creations » Baked » Bread

Easy Challah bread with honey + sea salt (in 5 mins)

Published: Nov 28, 2023 · Modified: May 5, 2025 by Claire · This post may contain affiliate links · 18 Comments

Jump to Recipe Print Recipe

Golden, soft, and beautifully braided, this honey and sea salt challah bread is a showstopper that’s surprisingly simple to make. With just five minutes of hands-on time, you can create a bakery-worthy loaf that’s perfect for sharing, gifting, or simply enjoying warm from the oven.

Jump to:
  • What is Challah bread
  • Ingredients
  • Instructions
  • Variations
  • Recipe

It's been said before but one thing I never expected from blogging was 'meeting' people.

When I stumbled upon The Cafe Sucre Farine a few months ago I struck and instant friendship with Chris, a very very lovely lady all the way from the USA.

Her blog is fantastic.

She makes the most delicious looking recipes, photographed by her wonderful husband and even shares a few posts about her gorgeous grandchildren.

Today I (and you) am lucky enough to have Chris as a guest of Claire K Creations sharing yet another fabulous recipe.

Thanks so much Chris!

So without further ado I shall hand you over to Chris...

Hello all you folks in Claire-land!

I've loved getting to know Claire and read her fun, interesting and creative blog each day! I'm never disappointed and always learn something new.

I'm feeling right at home with you here because.…………... if you're a friend of Claire's I already know I'm going to like you!!

It’s been said before but one thing I never expected from blogging was ‘meeting’ people.

When I stumbled upon The Cafe Sucre Farine a few months ago I struck and instant friendship with Chris, a very very lovely lady all the way from the USA.

Her blog is fantastic.

She makes the most delicious looking recipes, photographed by her wonderful husband and even shares a few posts about her gorgeous grandchildren.

Today I (and you) am lucky enough to have Chris as a guest of Claire K Creations sharing yet another fabulous recipe - this time a challah recipe.

Thanks so much Chris!

So without further ado I shall hand you over to Chris…

Hello all you folks in Claire-land!

Easy Challah bread with honey + sea salt (in 5 mins)

I’m happy today to share a lovely Challah Bread recipe with honey & sea salt – the Five Minute Way.

This bread is tender, sweet, smells unbelievably delicious while baking and it’s EASY!

What is Challah bread

Challah is a traditional Jewish braided bread made with eggs.

It is eaten on the Jewish Sabbath and other special holidays and surrounded by folklore and tradition and loaded with symbolism.

As I'm not Jewish I won't try and give more details!

What makes Challah bread different to regular bread

Challah is usually pareve (which means it doesn't contain dairy or meat) unlike brioche and other enriched European breads, which contain butter or milk.
 
It's often though to be the same as brioche but brioche contains butter which Challah does not.

Challah dough parades out of the oven with the surface of the dough all shiny, golden and fancy-looking as if it came from a gourmet bakery.

If you’re not familiar with Five Minute Bread, you have definitely been missing out on something wonderful!

But after today, you’ll know the secrets AND how amazingly simple it is to whip up these awesome breads which require no kneading and honestly, take just five minutes to prepare the dough!

Easy Challah bread with honey + sea salt (in 5 mins)

Ingredients

To make honey sea salt challah bread, you'll need just a few simple bread ingredients:

  • Hot tap water, filtered
  • Dried instant yeast
  • Sea salt
  • Large eggs
  • Honey
  • Butter, melted
  • All-purpose flour or bread flour
  • Olive oil , for greasing the sheet pan (or use parchment paper)
  • Egg wash

Instructions

The secret to making 5 minute bread is making up what is like a 'master dough.'

You'll need a really big container to make it like a food storage bucket or a big cake container.

The dough can be kept in the fridge for up to 5 days and baked as needed.

For full instructions, see the recipe below.

Honey Sea Salt Challah BreadI’ve been making all sorts of fabulous five minute bread recipes for several years now, ever since purchasing the book, Artisan Bread in Five Minutes a Day.

Being a long time, old school, bread maker, I was way beyond skeptical when I read the simple instructions; throw all the ingredients in a large bucket/ container and stir to combine.

Let the dough rise for an hour or so and it ‘s ready to be shaped into bread, rolls, pizza crust, naans, etc. I mean, really?

Really?? – after all the years I spent meticulously kneading bread dough? I don't need an electric mixer? No dough hook?

I’m here to tell you – REALLY!

It works…. and it works with fantastic results and tons of rave reviews.

But don’t take my word, try it yourself, check out the recipe to find out how you too can become an artisan bread maker!

Variations

If you want to change it up a little, you could add sesame seeds or poppy seeds to the top of the dough.

Maple syrup could be used in place of the honey.

Honey Sea Salt Challah Bread

Oh, and if you happen to have what we at The Café, call YIP or Yeast-Intimidation-Phobia, have no worries – this bread breaks all the yeast rules! :)

Well, it’s been fun visiting – I love the sunny summertime you’re experiencing in Australia – it’s still quite chilly where I live in North Carolina, USA. but I do need to get back!

Have fun baking and you’re always welcome at The Café Sucré Farine ! ~ Chris

P.S. Next week is Breakfast is Beautiful Week at The Café!

If you need some fun, healthy, easy ideas for breakfast – and maybe a delicious “splurge” (or two), be sure to check in each day!

Recipe

Honey sea salt Challah bread (in 5 minutes) - a guest post from The Cafe Sucre Farine

Golden, soft, and beautifully braided, this honey and sea salt challah bread is a showstopper that’s surprisingly simple to make. With just five minutes of hands-on time, you can create a bakery-worthy loaf that’s perfect for sharing, gifting, or simply enjoying warm from the oven.
Print Pin Rate SaveSaved!
Course: Snack
Cuisine: Snacks and sweets
Keyword: bread
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Chilling & rising: 4 hours hours
Servings: 12
Calories: 437kcal
Author: Challah Bread w/ Honey & Sea Salt - the Five Minute Way! Adapted from [url href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919"]Artisan Bread in Five Minutes a Day[/url] Come and visit me at [url href="http://thecafesucrefarine.blogspot.com/"]THE CAFE[/url]!

Ingredients

  • 1 ¾ cups hot tap water
  • 1 ½ tablespoons granulated yeast
  • 1 tablespoons salt
  • 4 large eggs lightly beaten
  • ½ cup honey
  • ½ cup butter melted
  • 8 cups All-purpose flour
  • oil for greasing the sheet pan
  • egg wash 1 egg beaten with 1 tablespoon of water
  • good quality sea salt I like Maldon Sea Salt

Instructions

  • Place the hot tap water, honey and yeast in a large lidded container (one that will hold at least 5 quarts - I use a food storage bucket). 
  • Mix well, add the eggs and stir again. 
  • Mix in the butter, salt and flour; stir well with a large wooden spoon or a large sturdy whisk until all the flour is incorporated.
  • Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 1 ½ -2 hours. The dough can be used immediately after the initial rise, though it is much easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container or freezer-safe bag for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
  • When you're ready to start baking, oil the baking surface of a baking sheet. Remove half of the dough from the bucket onto a well floured surface. (I use one of these to transfer the dough, so handy!) Return the rest of the dough to the refrigerator if not using.
  • Turn the dough several times to coat well with the flour. Divide the dough into 3 equal pieces, using a dough scraper or knife. 
  • Again, turn each ball of dough to coat with flour, then roll the balls between your hands, stretching, to form each into a long rope. If the dough resists shaping, let it rest for 5 minutes and try again. The longer and thinner you make your "ropes" , the longer and thinner your finished loaf will be. If you want a plump, full loaf just leave your ropes a little shorter and fatter. I made mine about 14 inches long. Try to make each rope the same length.
  • Using wet hands, line up your three pieces of thin rope in front of you on a work surface. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end. There is a very helpful tutorial on braiding bread here
  • Allow the bread to rest and have a second rise on the prepared cookie sheet for approximately 1 hour and 20 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough) or until puffy and doubled in size. Rising times will vary depending on your weather. 
  • Preheat the oven to 180C (350F). When dough is doubled in size, brush all over with the egg wash, then sprinkle liberally with sea salt. 
  • Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. 
  • Allow to cool on a wire rack before slicing or eating (if you can!).

Nutrition

Calories: 437kcal | Carbohydrates: 76g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 667mg | Potassium: 124mg | Fiber: 2g | Sugar: 12g | Vitamin A: 316IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations

More Bread

  • Homemade water cracker biscuit topped with white brie cheese in a white hand. In the background is a square white plate with more crackers and rosemary.
    Easy homemade water crackers: 4 ingredients
  • Fresh ciabatta bread rolls
    Ciabatta rolls
  • 30 minute bread sliced on a chopping board with a silver bread knife
    30 minute bread rolls: quick + easy recipe
  • The best ever fluffy hot cross buns
    Best soft fluffy hot cross buns recipe (with sourdough)

Comments

  1. Ivy ovzinsky says

    September 12, 2015 at 8:12 pm

    Hi Claire
    Going to make this for Jewish new year.
    Do you think it will work using gluten free flour and Nuttelex?

    Reply
    • Claire says

      September 22, 2015 at 2:14 pm

      Hi Ivy. Nuttelex would be fine but I can't guarantee the gluten free flour would work sorry. It would be a bit of trial and error because you really do need the gluten to hold it all together.

  2. Marsha @ The Harried Cook says

    January 30, 2012 at 11:01 am

    Came over from Cafe Sucre Farine... You have a lovely blog here :) And how good is this bread?! Great post :)

    Reply
    • Claire says

      January 30, 2012 at 11:52 am

      Thanks Marsha. Welcome to Claire K Creations! I hope you stick around for a while!

  3. Trish says

    January 30, 2012 at 10:18 am

    Wow this looks easy and delicious.

    Reply
    • Claire says

      January 30, 2012 at 11:52 am

      Doesn't it. I can't wait to make it!

  4. Sara says

    January 30, 2012 at 8:48 am

    I'm currently trying to make this recipe: it looks fantastic! But steps 1 and 2 seem to repeat the same step multiple times. Would you mind clarifying? Thanks!

    Reply
    • Claire says

      January 30, 2012 at 11:56 am

      Hi Sara! Sorry about that, silly me. I've fixed it up now. I hope it's a success!

  5. beti says

    January 29, 2012 at 6:34 pm

    Fresh bread really is the best, I started by making biscuits and now I've done tons of things I just love to make bread and this one has just been bookmarked

    Reply
    • Claire says

      January 29, 2012 at 7:48 pm

      I think anything you bake at home is better than store-bought. It's so satisfying! I can't wait to make this loaf either.

  6. Jennifer (Delicieux) says

    January 29, 2012 at 11:09 am

    This looks fabulous!!! I've just started to get into bread making and I love how easy this seems. Looks so delicious too.

    Reply
    • Claire says

      January 29, 2012 at 11:19 am

      I love bread baking but 5 minute breads are hard to pass. You really can't justify buying it when it's no effort to make it fresh at home!

  7. Hotly Spiced says

    January 28, 2012 at 6:31 am

    That really does sound too easy. I've always found bread to be such a trial. This though, I could manage. I hope the cruise is going well Claire.

    Reply
    • Claire says

      January 28, 2012 at 7:43 am

      Good luck with it. Yes the cruise is going very well (wedding body not so well!).

  8. Jennifer @ Peanut Butter and Peppers says

    January 28, 2012 at 12:46 am

    This bread looks wonderful, but I don't think I can squeeze it into my refrigerator, I guess I would just have to make it right away!! Nothing beats homemade bread!

    Reply
    • Claire says

      January 28, 2012 at 5:26 am

      You're quite right, you don't get better than home made bread.

  9. Veronia says

    January 27, 2012 at 8:47 pm

    Is there anything more delicious than a fresh loaf of homemade bread? Chris knocked it out of the park with this one! It's so pretty.

    Reply
    • Claire says

      January 27, 2012 at 9:55 pm

      I don't think there is, especially the smell of it fresh out of the oven!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Claire headshot - Claire from Claire K Creations. 38 year old woman with short blonde hair holding a tea cup standing in a kitchen

Hi I'm Claire!

I make cooking & baking for your family simple & delicious.

More about me

Trending recipes...

  • How to make homemade jelly lollies (gummy recipe)
    How to make homemade jelly lollies (gummy recipe)
  • Mulberry jam and butter spread on pancakes with a small jar of jam in the background and tiny knife. All on pale pink plate
    Mulberry jam recipe - simple, quick & delicious recipe
  • Japanese edamame in a white bowl sprinkled with sea salt on a red tablecloth.
    How to make Japanese restaurant edamame (easy recipe)
  • Classic pumpkin scones_ simple CWA recipe (no mixer)
    Classic pumpkin scones: simple CWA recipe (no mixer)
  • Homemade water cracker biscuit topped with white brie cheese in a white hand. In the background is a square white plate with more crackers and rosemary.
    Easy homemade water crackers: 4 ingredients
  • Chocolate fudge icing made with real chocolate
    Best chocolate icing made with real chocolate (simple recipe)

Celebration cakes...

  • Cinnamon roll pound cake with cinnamon frosting
    Cinnamon roll pound cake with cinnamon frosting
  • Sprinkling icing sugar on a flourless chocolate cake
    5 Ingredient flourless chocolate cake
  • Best vanilla almond cake (with honey lemon syrup)
    Best vanilla almond cake (with honey lemon syrup)
  • Best easy carrot cake cupcakes + cream cheese frosting
    Best easy carrot cake cupcakes + cream cheese frosting
  • Red velvet cake with buttercream icing
    Best red velvet cake with buttercream icing (frosting)
  • Best ever chocolate mud cake
    The best ever ultimate mud cake recipe

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Foodie Pro on the Feast Plugin