Total TimePrep: 30 min. + rising Bake: 30 min. + cooling
Makes2 loaves (16 slices each)
- 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
- 1 large egg
- 1 teaspoon cold water
- 1 tablespoon sesame or poppy seeds, optional
- 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, 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° until golden brown, 30-40 minutes. Remove to wire racks to cool.
Nutrition Facts1 slice: 137 calories, 5g fat (1g saturated fat), 33mg cholesterol, 232mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein.
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Mar 26, 2017
I desperately wanted to love this. I have 5 kids who eat 2 loaves of challah in 3.8 seconds every Shabbat so I've been looking for a recipe to make 4 loaves so my husband and I can actually have a little. Plus, it's quite a pain to take 5 kids in car seats out for challah every Friday morning.I made it exactly as directed, no substitutions or additions or reductions...in two separate batches (to yield 4 loaves), oiled bowl, flip, rose in the room with our fireplace, made ropes, braided, rose again, egg wash, bake... 30 minutes.... over cooked, second loaf: 25 minutes.... over cooked. Third loaf: 18 minutes, still a bit over cooked but close... final loaf, 12 minutes, just right, but still too dense a loaf, and NONE of them were sweet enough to be traditional challah.Waste of time, waste of ingredients, just.... what a waste. I could not be more disappointed. Guess I'm onto another recipe.Note: I cook most of our meals FROM SCRATCH and bake almost daily. I'm not inexperienced. This recipe is a major let down.
Dec 21, 2016
I make this every year during the Hanukkah holiday for my Jewish friend. Him and his family rave that it is the best Challah bread ever! Will be making another loaf for our Christmas dinner. It is absolutely beautiful before and after baking.
Dec 5, 2015
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.
Feb 27, 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.
Nov 5, 2013
This is nice and tasty.
Mar 31, 2013
Classic flavor. Traditionally, the challah should have 12 braided sections, one for each tribe of Israel.
Feb 9, 2013
great recipe would make it again
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...
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.
Dec 1, 2010
Does anyone know if you can do this with whole wheat flour? Would you use the same amount as regular flour?