Challah I

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This is a Jewish egg bread, often braided for a beautiful presentation. Top it with sesame or poppy seeds or try adding raisins to the batter for a special touch.

Modified from: Challah I

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Serving size has been adjusted!

Original recipe yields 30 servings



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  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey and salt and allow yeast to proof for 10mins.
  2. Beat in 3 eggs and the oil. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed.
  3. Cover with a damp clean cloth and let rise in a warm place for 1 1/2 hours or until dough has doubled in bulk.
  4. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Braid the two loaves as you see fit. Grease (or line with parchment) two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  5. Preheat oven to 300 degrees F.
  6. Beat the remaining egg and a little more honey and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  7. Bake at 300 degrees F for about 20-30 minutes. Bread should be browned on top, and *not burnt* on the bottom. If the top hasn't browned enough, bake until the color is satisfactory. Cool on a rack for at least one hour before slicing.
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