Miriam's Not-So-Secret Challah Recipe
Add a photo
1 of 4 Photos

Miriam's Not-So-Secret Challah

By: MIRIAM571  
"A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like."

Rating: This weblink has been rated 16 times with an average star rating of 4.9 Read Reviews (14)

Rate/Review | 804 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
3 Hrs 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 2 loaves
 

Ingredients

  • 2 cups water
  • 1/2 cup margarine
  • 7 cups bread flour, divided
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 (.25 ounce) packages active dry yeast
  • 1 tablespoon salt
  • 4 eggs
  •  
  • 1 egg, beaten
  • 1 tablespoon poppy seeds

Directions

  1. In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
  2. In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 254 | Total Fat: 6.8g | Cholesterol: 53mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2004 by MACKALLEN 
I think this is a very good challah--it turns out light and feathery, but I can't give it 5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2009 by abbycadabby 
Our family bakes bread twice weekly, and I'm fairly versed in both egg and yeast-only breads.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2003 by Eric 
OY is this a wonderful and different way to make a challah MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Basia 
I just finished making this Challah (my very first one) about an hour ago. It's beautiful &... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2008 by Suzanne G. 
Amazing, Light and delicious! Make sure (I guess as with all bread!) to use ACTIVE yeast :) MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2007 by Cynthia Raye 
The first yeast bread I have ever made! It came out wonderful...I feel like a pro !!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by tomopaste 
everyone at the gathering loved this bread. Great texture and favor MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by larkspur 
This is an amazing bread; it is so moist and fluffy! My dough was really sticky, so I ended up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by spence3787 
An outstanding recipe by itself. After experimenting, I tweaked it a bit for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by debbieostheimer 
The first time I ever made Challah on my own and it turned out great. My family loved it! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?