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Challah Recipe

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

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Challah Recipe

Prep: 30 min. + rising Bake: 30 min. + cooling

Yield: 32 Servings

30 30 60

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 eggs
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
Place three 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.
Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 30-35 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 137 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Challah in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p245

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Reviews for Challah

Challah

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Reviewed on Mar. 31, 2013 by wasoongu

Classic flavor. Traditionally, the challah should have 12 braided sections, one for each tribe of Israel.

Reviewed on Feb. 09, 2013 by Sampsod

great recipe would make it again

Reviewed on Apr. 26, 2012 by yides

This is our very own Jewish traditional challah which we eat at the shabbat dinner and shabbat lunch meals. It's delicious and has a very spiritual meaning. I haven't tried this recipe yet but i might still in the future...

Reviewed on Oct. 10, 2011 by Viviant73

I saw this recipe in my TOH Baking Book and decided to try it. My son loved it so much I only had one slice. He used it for sandwiches, soups and just eating while watching TV. I guess this will become a staple in my house. Love the recipe.

Reviewed on Dec. 01, 2010 by peddicorse

Does anyone know if you can do this with whole wheat flour? Would you use the same amount as regular flour?

Reviewed on Nov. 24, 2010 by kelgram1

I make this recipe all the time. Due to dietary restrictions, I omit the salt, and it is still wonderful! No one has ever guessed that it is made w/o salt.

Reviewed on Jan. 25, 2010 by Mary_1959

Absolutely wonderful--and fun!

Reviewed on Jan. 21, 2009 by veeb

Reviewed on Dec. 18, 2008 by sylviaaldridge

Reviewed on Dec. 15, 2008 by danhclark

Great! Have to try it!