Challah

Total Time Prep: 30 min. + rising Bake: 30 min.
Yield 2 loaves (16 pieces each)
Test Kitchen Approved
Our traditional challah recipe creates two gorgeously braided loaves perfect for a Jewish holiday.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 4 large eggs, room temperature
  • 6 to 6-1/2 cups all-purpose flour
  • TOPPING:
  • 1 large egg
  • 1 teaspoon cold water
  • 1 tablespoon sesame or poppy seeds, optional

Directions

  1. In a large bowl, dissolve yeast in warm water. Add oil, sugar, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch down dough. Turn out onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
  3. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
  4. Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

Nutrition Facts

1 piece: 139 calories, 5g fat (1g saturated fat), 29mg cholesterol, 233mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein.

Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. —Taste of Home Test Kitchen
Recipe Creator

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