Challah (Braided Egg Bread)

Recipe by Mirj2338
READY IN: 4hrs


  • 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


  • 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.