Challah Recipe
Challah Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES: 32 servings


  • 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
  • 1 egg
  • 1 teaspoon cold water
  • 1 tablespoon sesame or poppy seeds, optional

Nutritional Facts

1 slice: 137 calories, 5g fat (1g saturated fat), 33mg cholesterol, 232mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein .


  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Challah in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p245

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SanditheCat 238784
Reviewed Dec. 5, 2015 Edited Jul. 6, 2016

"We loved this recipe. My braiding wasn't as pretty as their picture, but practice makes perfect, and I plan to make this again.

Update: I have now made this many times and my braiding now looks as good as the picture. I've made it with the poppy seeds, with the sesame seeds, but my family loves it best without either."

Shafiun 221464
Reviewed Feb. 27, 2015 Edited Mar. 8, 2015

"I have baked this bread following the same procedure , but i kept only about 30 minutes after shaping the bread instead of 1 hour. This was done for my over excitement. I think i should not, even then it was good and tasty. This is my first try. Thanks."

testuser120 96096
Reviewed Nov. 5, 2013

"This is nice and tasty."

wasoongu 204635
Reviewed Mar. 31, 2013

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

Sampsod 83019
Reviewed Feb. 9, 2013

"great recipe would make it again"

yides 41387
Reviewed Apr. 26, 2012

"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..."

Viviant73 83018
Reviewed Oct. 10, 2011

"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."

peddicorse 90454
Reviewed Dec. 1, 2010

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

kelgram1 204634
Reviewed Nov. 24, 2010

"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."

Mary_1959 130035
Reviewed Jan. 25, 2010

"Absolutely wonderful--and fun!"

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