Perfect Potato Challah

READY IN: 3hrs
YIELD: 1-2 loaves




  • Boil potatoes in water until tender; drain and reserve 3/4 cup potato-water (adding a little more water if necessary).
  • Mash potatoes and set aside.
  • Make sure potato-water is warm (about 115 degrees), and sprinkle yeast over 1/4 cup potato water until bubbly (about 10 minutes).
  • In large bowl, combine 1 cup flour, salt, honey, butter, potatoes, yeast and potato-water. Beat hard with a wooden spoon until creamy.
  • Add eggs and beat for 2 minutes.
  • Add flour a little at a time until mixture forms a shaggy dough that clears the sides of the bowl.
  • Turn dough out onto lightly floured surface and knead until springy.
  • Brush a medium bowl lightly with olive oil. Place dough in bowl and brush surface lightly with olive oil.
  • Cover bowl loosely with a cloth towel and let dough rise at room temperature until double in bulk (about 45 minutes).
  • Meanwhile, lightly brush baking sheet with olive oil.
  • Cut dough into three even pieces, rolling each into a rope. Braid together, beginning from the center.
  • Place challah braid onto baking sheet, cover loosely with cloth towel, and let rise until double in bulk (about 45 minutes).
  • Preheat oven to 400 degrees.
  • Make glaze: beat egg with 1 teaspoon of water. Brush all over top surface of challah braid. Sprinkle with seeds.
  • Place in oven and reduce temperature to 350 degrees.
  • Bake at 350 degrees for about 45 minutes or until golden brown. The loaf should sound hollow when tapped on the center of the bottom.
  • Cool completely on baking sheet.
  • Enjoy!