Michell Jenny's Challah Recipe - Allrecipes.com
Michell Jenny's Challah Recipe
  • READY IN 3+ hrs

Michell Jenny's Challah

Recipe by  

"This our family favorite. The recipe was a gift from my best friend."

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Ingredients Edit and Save

Original recipe makes 1 2-pound loaf Change Servings
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  • PREP

    2 hrs 30 mins
  • COOK

    35 mins
  • READY IN

    3 hrs 5 mins

Directions

  1. Place water, salt, honey, eggs, melted butter or margarine, flour, and yeast in order given into the bread machine. Set the machine to Dough cycle, and start.
  2. Remove dough from the machine after first rising. Divide dough into three or four equal pieces. Braid the pieces, and tuck the ends under; pinch to seal. Place on a greased baking tray. This bread can also be made in a 9 x 5 inch greased loaf pan. Allow to rise until doubled in size.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven until the crust is a deep golden brown, about 35 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2005

Perfect! We love challah, but searched for one without the milk and sugar in the usual recipes. I bake this all the time even for our regular whole wheat sandwich bread, just replace the flour with whole wheat flour and add 4tsp. vital wheat gluten and it makes a perfect loaf of soft (not dense, hard, and heavy) wheat bread. Also makes great whole wheat dinner rolls just make the same adjustments and form into balls (12-15 or more depending on size preference) instead of forming a loaf and then cover and let rise 20-30 minutes until almost doubled in size, brush with egg glaze and bake 20-30 minutes or until done. I've even used the same dough (whole wheat of course) to make awesome whole wheat cinnamon rolls, just use this dough in place of the one on "clone of a cinnabon" on this site for a healthier version of that yummy recipe, and follow shaping and icing instructions using fat free cream cheese in place of the other in the recipe. I just love this recipe, soooo many possibilities and it freezes well too... thanks Ione!!!

 
Most Helpful Critical Review
Feb 16, 2010

I had Challah bread before, and this did not compare. This bread was very dense, and the crust was too hard. The flavor was bland and should have been sweeter. The Challah I had before was sweet, light and fluffy. I won't make this recipe again.

 

91 Ratings

Dec 12, 2003

Oh so easy, but be sure not to over bake so it is not dry. I added 1 cup of raisins which I had covered with water and replumped in the microwave on high for five minutes, drained and let cool. I brushed the top prior to baking with honey,thin with a little water if it is difficult to spread and sprinkle with poppy seeds. Enjoy!

 
Apr 11, 2003

I have made this bread many times and every time it comes out perfect! I've had many requests for this recipe. I can always count on this recipe to come out right.

 
Feb 29, 2004

This is my first and the best Challah!! Not having a bread machine, I hand knead it for 15 minutes. It turned out great! I also brush some egg york with honey on the surface before baking. Oh this is so good my family couldn't stop eating. A must-try recipe!

 
Apr 11, 2003

Have have made this recipe on numerous occasions and it always turns out right. Have also passed the recipe on to friends.

 
Apr 11, 2003

This is a good white bread-I think it would be better with a bit more honey or sugar added. Best when toasted.

 
Apr 11, 2003

I made this for a Family Easter Dinner and everyone raved about how good it was.

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 265 mg
  • 11%

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

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