October 5, 2011

Challah - Jewish Egg Bread

This beautiful braided loaf of bread might look intimidating to bake but it really is easy. The dough is also easy to work with. All this recipe requires is - a lot of time especially for the yeast to raise the dough, so start your cooking well in advance or else you will end up like me, serving a very late dinner :(

I absolutely love the sight and aroma of baking bread but I don't bake all that often. This recipe motivated me a lot and hence I have decided to bake bread more often. Stay tuned in for more bread recipes!

Challah is a traditional bread used during Jewish Sabbath. It is a delicious treat and all the effort that goes into making it is well worth!

Yields 1 braided loaf
1 1/4 C - Warm Water (110 F/45 C)
1 1/2 Tsp - Active dry yeast
1/4 C - Honey
2 Tbsp - Oil
1 - Egg
1Tsp - Salt
4 C - Unbleached All-purpose flour plus additional flour for kneading
1 Egg for Egg wash

  • In a large bowl, add yeast over warm water (110 F/45 C).
  • Once this mixture becomes frothy, beat in honey, oil,1 egg, and salt.
  • Add 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.
  • Cover with a damp cloth and let rise for 1 1/2 hours or until dough has doubled in size.
  • Punch down the risen dough and turn out onto a floured surface.Knead for 5 mins adding flour as needed to keep dough from getting sticky.
  • Divide the dough into 3 parts and roll into long cylindrical rolls. Pinch the ends of the 3 rolls together firmly and braid.
  • Grease the baking tray and place braided dough on it.
  • Cover with a damp towel and let rise about one hour.
  • Preheat oven to 375F (190C).
  • Beat the remaining egg and brush a generous amount over the bread.This gives the bread a shiny brown crust.
  • Bake for about 40 minutes.
  • Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Notes and Tips
  • Always store your yeast in the refrigerator
  • Check the expiry date on the yeast package before you start baking.
  • You can add 1 cup raisins or golden raisins to the dough just before shaping them.
  • You an add Poppy seeds or Sesame seeds on the bread.
  • If you want a sweeter Challah, you can increase the honey to 1/3 C. You can also add cinnamon sugar if desired.


  1. Thanks Tina. Your comments make my day !!

  2. perfectly done and soft bread..love the crust!!!
    You have a lovely space and glad to follow you :-)
    Do drop by my space too
    Erivum puliyum


First of all thanks a lot for stopping by my space. I would be very happy to hear from you and would love to see your comments and feedback :)
Thanks a bunch,


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