Challah I (Braided Egg Bread)

Total Time
Prep 10 mins
Cook 30 mins

I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.

Ingredients Nutrition


  1. Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
  2. Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
  3. Place in oiled bowl, cover and let rise in warm place until double in bulk.
  4. Punch down dough. Let rise again until double in bulk.
  5. Punch down again. Divide dough into 3 equal parts.
  6. Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
  7. Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
Most Helpful

A family favourite now and I have given it as gifts a couple times already. So easy and yummy. I only used 3.5 cups of flour though and 4 was too much. Thanks for sharing!

Nymphadora Tonks May 15, 2010

Thank you, Thank you for sharing this wonderful recipe. I made it on Friday just to see how it would turn out and it was amazing! So on Saturday I made 8 loaves. I made the dough and then I cut it in half then, from the half I cut it into thirds so I could braid, then I made 2 mini-challahs. I did add golden raisins.

Marchellabella April 04, 2010

Well, I thought this dough was just to easy to work with to be true. I forgot to add in the 1/4 cup water! Still came out very well, tad bit dry, but that's my oops certainly. :) The taste is lovely, only slightly sweet. Browned beautifully, with a nice crunch to the outside. I used this for my Ostara bread this year, braided into a circle and added whole eggs within the braid to bake with the bread. It's probably the best recipe I've found yet for this! And very pretty. Took a long time to double though! Thanks CardaMom!!

Nikoma March 20, 2009