Most Amazing Challah

Most Amazing Challah

61
Palsar7 0

"I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 40 m servings 274 cals
Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
  2. Grease baking sheets, or line them with parchment paper and set aside.
  3. Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
  4. Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
  5. Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
  6. Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

Reviews

61
  1. 74 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Best challah I've ever eaten. Very easy too! A few tips: don't mix dough in a metal bowl. When I do this, it doesn't rise as well. Not sure if it's because it dissipates the heat from the hot wa...

Most helpful critical review

I confused I must be the only one with an issue... Dough was nice enough, braided well but when rose it was all over the place like a hot mess.... Braid didn't stay tight just looked like a big ...

Best challah I've ever eaten. Very easy too! A few tips: don't mix dough in a metal bowl. When I do this, it doesn't rise as well. Not sure if it's because it dissipates the heat from the hot wa...

This is phenomenal! I cut the serving size to 8 as I only needed one loaf. I also used my bread machine to mix the dough. The resulting dough was wonderful to work with and easy to braid. The fi...

OUTSTANDING! We celebrated the Jewish New Year at a popular Jewish Deli called Herald's last Thursday evening with my husband's extended Jewish family. I am Episcopalian, so have been learning a...

AGREED! I have probably made 30-40 challahs over the past few years and this recipe is probably the best! As others stated, I also cut the recipe in half to get two generous sized challahs. You ...

This Challah is Awesome! Everyone who has tasted it has LOVED it and can't stop eating it. I lived in Israel for awhile- and have tried many a'Challah in my time and this one is my favorite reci...

THIS WAS SO FAST AND EASY AND OF COURSE AS DELICIOUS AS IS GRORGEOUS! i HALVED THE RECIPE AND IT MADE ONE 24" GIANT IMPRESSIVE LOAF. bIGGEST TASTIEST BREAD i EVER SAW OR ATE.

This came out very nicely. I cut the recipe in half and used my bread machine to mix the dough. I then moved it to a bowl to rise. One loaf was made into french toast bread pudding and one will ...

Raises wonderfully!! Looks and tastes great. I've made Challah bread before and it was good, but this is by far better. I cut the recipe in half and still was able to get 2 very nice size loaves.

This was my first time making challah bread and it turned out great! I should have used either bread flour or more wheat gluten to make it fluffier but it was wonderful for dinner and french to...