High-Altitude Challah Recipe - Allrecipes.com
High-Altitude Challah Recipe
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High-Altitude Challah

Recipe by  

"I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do."

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Ingredients Edit and Save

Original recipe makes 1 braided loaf Change Servings
  • PREP

    2 hrs 45 mins
  • COOK

    35 mins

    3 hrs 20 mins


  1. Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
  2. In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
  3. Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
  4. Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
  5. Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
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Reviews More Reviews

Aug 02, 2010

Fabulous, reliable, can be made with oil instead of butter for those keeping kosher. I have a sea-level recipe that is not nearly as good...planning to try to adapt this one to sea level this week!

May 11, 2010

I live at 7500 feet, this bread turns out beautifully.


12 Ratings

Oct 17, 2008

Great recipe. It only took 20 minutes to bake. I am sure this is because of my low altitude. Looks and tastes great. I am glad I found it.

May 21, 2014

This recipe uses a ton of eggs compared to other challah recipes, and I love it for that. 45 minutes seems to be the right time for the second rise - one batch I rose for 1 hour 15 minutes and that was too much - it flattened out a little when baking. We live in New Mexico so we have an obligation to put green chiles in literally everything - I put 7 extra-hot chiles diced right into the dough before kneading and it came out unbelievably delicious and the whole house smelled like chile.

Oct 15, 2012

Love this bread, family loves it! Made 4 loaves this weekend, kept one at home, and took 3 to a church potluck. There's not even one slice left. Just a note... I use the leftover egg whites from the separated eggs to brush on the loaf before baking, works great.

Oct 18, 2013

I have used this recipe for a couple of weeks and it is wonderful! I live in Colorado, so it helps that you live here also! The only thing I change is how much flower I use, I only use 3 cups. When I use an extra half it gets a little to dry.

Dec 06, 2011

Delicious! I live at 9500ft, this recipe turned out great! I can't stop eating it. Fast and easy too.

Sep 11, 2013

We live at 5,280 feet, and this recipe worked perfectly for us! It looked gorgeous, too. We followed the directions exactly, except we braided the bread with 5 strands, and we sprinkled sesame seeds on top after the egg wash but before popping it in the oven.


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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