Challah (Braided Egg Bread)

"Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress."
photo by Mommy2two photo by Mommy2two
photo by Mommy2two
photo by Mommy2two photo by Mommy2two
Ready In:
4 medium challahs


  • 8 -9 cups flour
  • 34 - 1 cup sugar (or ¾ cup honey)
  • 1 tablespoon salt
  • 1 (2 ounce) package yeast
  • 2 12 cups lukewarm water (, or 2 cups only if using honey)
  • 12 cup oil
  • 5 eggs


  • Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
  • There is no need to dissolve the yeast first.
  • Add the water and oil.
  • Mix in 4 eggs.
  • Beat in another 1 1/2 cups of flour very well.
  • Add 4-5 cups of flour, until a very soft dough is formed.
  • Knead for about 10 minutes.
  • If using the dough hook, knead for about 7 minutes.
  • Let rise for 1-2 hours until doubled in size.
  • Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
  • Decide how many challahs you want, how many strands you want to braid in each.
  • Make a dough ball for each strand; roll them into ropes and braid.
  • Let rise covered for 1/2-1 hour.
  • Beat the remaining egg and brush on the challah.
  • Bake in a preheated oven at 325 F (150 C) for 30 minutes.
  • Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
  • This dough is enough for 4 medium sized challahs.
  • You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
  • You can add about 1/4 cup of raisins to the dough, but we leave them out.

Questions & Replies

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  1. i made this last night and it was so good that it was gone by morning. mirjam you've done it again!! my husband was thrilled with this recipe as it comes from his homeland. TRY IT!!!!
  2. This bread tasted great and it was easy to make. The only thing we did different was bake it for 40 minutes at 325 degrees. We will make it again.
  3. I am finding that I like my challah to be pretty sweet - I'd probably be inclined to make this one a touch sweeter.
  4. This is one of the best recipes I have ever made, and it looks so good! My husband could hardly wait to taste it, and he gave it five stars with the first bite! It grills beautifully for sandwiches and makes delicious French Toast (soak slices about 1 minute before grilling.)
  5. I had lost my Challah recipe. Tried this one for Thanksgiving, it has now replaced the one I lost. I made one large braided loaf and one small loaf. I only baked it for 35 mins. It also makes a great pieced of toast the next day!


  1. I started this bread at 7pm one night, and when it came out of the oven at 1, I was relieved and eady to head to bed. I didn't get to taste it until the next morning, and it was delicious! I used .5 oz of yeast and the honey instead of sugar. I loved this bread with butter (I know, that's a no no, but I'm not Jewish, so I figure I can get away with that!) and strawberry jam. It also shined cut thick and dipped in egg and milk for french toast for dinner one night. This recipe made 2 6-strand loaves and one 3-strand loaf. I used a tutorial I found on youtube to braid the 6-strand loaves as well as a hint for adding the seeds to the top. The cook recommended that you dip your finger in the egg wash and then in a small amount of the seed you want to use and then press the seeds into the top of the loaf. It helps cut down on the amount of seed that scatters instead of sticking to the top of your bread. this does make quite a bit of bread so be prepared to share! Thanks for posting your recipe, Mirj!


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