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High-Altitude Challah


"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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3 h 20 m servings 181 cals
Original recipe yields 14 servings (1 braided loaf)


  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 292 mg
  • 12%

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.

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  • Prep

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  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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Read all reviews 11
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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 we...

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

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.

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 t...

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 f...

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. W...

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

Worked well at 6500 ft. At this alt use 25% less yeast. I used the left over egg white to brush on the bread before baking . Will use again.

Great recipe, and easy. Don't think twice about using 2 packs of yeast. The result is tasty bread with a wonderful yeasty aroma. I live at 3600 feet and this is now my go-to bread recipe.