"Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup." — Sy Dolnick
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1 1/4 cups
2 (.25 ounce) packages
active dry yeast
Alright. Here's the deal. I've made challah a bunch on times, mostly using James Beard's recipe from "Beard on Bread"--a must read for the aspiring baker--and it never came out tasting this good.
Virtually fail-proof... The dough turns out smooth, kneading was a pleasure. I used rapid rise yeast, yet Sy's estimated rising times still held (although I always recommend just eyeballing it instead of sticking to a rigid timetable). A little extra sugar for my tastes (probably about 1/3 cup instead of 1/4) made this bread sweet, but not a "sweet bread." I had it with my eggs this morning.
I would advise you give the braided loaves all the time they need to really double in bulk. I thought my bread was ruined because right when I was ready to put it in the oven, some sensor inside the stove failed and it would not get hot. Luckily my aunt lives nearby and I drove the loaves over. So it probably rose an extra 25 minutes over what I anticipated, and there was no yeasty smell or taste to the finished product which has happened to me before with overrising.
And I don't know what people did wrong to get a poor crumb. The texture of this bread is impeccable. And remember, challah is meant to be torn, not cut!
BAKE IT. EAT IT. LOVE IT.
This was ok, but it came out a bit crumbly when I did it. I did, however, let it rise overnight in the refrigerator, so that could have been the problem.
OH MY GOD! This was by far the best Challah bread EVER! I nearly peed myself at wonderfully this bread turned out. SO GOOD! Try it, you won't be sorry!
Hey SY! Do you have a bagel recipe?!
I always get raves with this bread. Since it takes so much time, I tend to make it for special occasions. One of my friends requests it any time we plan a dinner party. This is worth the extra time to make.
Thanks, Sy! This is delicious. My kids love it and our congregation looks forward to the beautiful loaf.
SUPERB challah, Sy...made one with poppy seeds the other with sesame seeds. Crust was perfect, inside soft, with a lovely texture...Thank you, thank you!!!
This was my first time baking homemade bread. It was surprisingly easy, not nearly as intimidating as I'd feared it would be. I used my kitchenaid mixer and followed the well written directions and it came out much better than I expected. The loaves look beautiful and professional even though I had no clue what I was doing, and though they looked small after braiding and letting rise, they grew considerably while baking. I will be making again.
I made this in my bread machine and it was truly PERFECT. It makes a ton of dough, too. From 1 batch, I got 1 braided loaf, 3 LARGE dinner rolls (Shaped like bunnies, for easter dinner) and 9 big fat cinnamon rolls. I used the bread to make french toast for dinner and it was the best french toast I've had in my whole life. The cinnamon rolls with this bread were outstanding as well!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 158
** Calories from Fat: 32
See how to make a light and airy challah.
See how to make homemade bagels, San Francisco-style!
See how to make simple French bread dinner rolls from scratch.