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Miriam's Not-So-Secret Challah


"A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like."
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3 h 10 m servings 253 cals
Original recipe yields 20 servings (2 loaves)


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 422 mg
  • 17%

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

  • Cook

  • Ready In

  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.

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Read all reviews 90
  1. 117 Ratings

Most helpful positive review

I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the ye...

Most helpful critical review

Followed the instruction and I have a few comments. It took more than 7 cups of flower to get the dough elastic enough but not sticky. Secondly while it has risen to twice its size the first and...

Most helpful
Most positive
Least positive

I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the ye...

An outstanding recipe by itself. After experimenting, I tweaked it a bit for a presentation-quality crown challah with the following: 1. As others, used half milk and half water 2. Increased bo...

I think this is a very good challah--it turns out light and feathery, but I can't give it 5 stars because it too isn't as good as Challah I in my opinion. Challah I is more dense, but it's soft ...

Our family bakes bread twice weekly, and I'm fairly versed in both egg and yeast-only breads. This bread is as light as cotton candy, and yet tastes rich on your tongue. It makes great french to...

Oh sooo good!! There is nothing like the feeling you get when a recipe makes you feel like a pro!! This is fool proof. I did add a little honey to mine and halved the brown sugar.(it was still s...

OY is this a wonderful and different way to make a challah

One of the best challah recipes I've used-- the loaf was 6x the dough height and had a great sweet but not too sweet texture. It also worked very well in density for the day after french toast....

I love this recipe. I was raised on Zopf, as is eaten in Germany, and this is so very much like it. I will add perhaps another quarter cup of sugar and some raisins the next time I make it to...

I just finished making this Challah (my very first one) about an hour ago. It's beautiful & fluffy, although not as sweet as I thought it would be with the 1/2 cup of sugar. I thought I screwe...