Fantastic Challah

Recipe by Kerri Stern
READY IN: 3hrs 30mins
YIELD: 2 loaves


  • 3 12
    packages yeast
  • 1 34
    cups warm water, dividied
  • 34
    cup sugar, plus
  • 1
    tablespoon sugar
  • 3
    extra large eggs, plus
  • 1
    egg yolk
  • 12
    cup corn oil or 1/2 cup vegetable oil
  • 1
    tablespoon salt


  • This recipe works best in a big mixer, but can be done by hand.
  • I've never tried it in a bread machine.
  • In a separate bowl, proof yeast by mixing with with 3/4 cup of warm water (follow temperature guide on package) and 1T sugar.
  • It should double in size.
  • While yeast is proofing, put dry ingredients into mixing bowl.
  • Wait for the yeast to be ready to add eggs, oil, 1 C warm water, and the yeast mixture.
  • Mix on lowest setting for about a minute then increase slightly to reccommended setting for bread.
  • Mix for 10- 15 minutes adding flour if needed.
  • Dough should be sticky, but pull away from sides of bowl.
  • Leave dough in the same bowl to rise, and cover with a damp cloth.
  • Keep it someplace warm, I like to run the dishwasher at the same time and put the bowl on top.
  • Let it rise for 1 1/2- 2 hours, until double in size.
  • When dough is doubled, turn it out onto a floured surface and knead by hand a little.
  • Oil 2 large loaf pans well, this bread tends to stick.
  • divide the dough in half.
  • You can braid it like traditional challah, or just form into a loaf shape and put it into the pan.
  • To braid it divide each half into three pieces and roll each into a rope.
  • Pinch the ends of three ropes together and alternate crossing the sides over the middle.
  • Pinch the ends together and place in loaf pan.
  • Brush the top with a beaten egg.
  • You can also top with sesame or poppy seeds.
  • Bake for 1/2- 3/4 hour at 350 degrees.
  • Bread should be medium brown and should sound hollow when tapped on the bottom.
  • Let cool on a cake rack.
  • This challah freezes very well if wrapped tightly.
  • It tastes great warm.