Sweet Challah Bread

READY IN: 24hrs 30mins




  • In a large mixing bowl, stir together the water, honey and yeast.
  • Let stand for 5 minutes.
  • Stir in 1 cup bread flour, and cover with a towel.
  • let stand for 30 minutes.
  • Stir in the olive oil, whole egg, and egg yolks until very well mixed.
  • Add the salt, sugar, and the rest of the flour.
  • You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
  • Place dough in a large greased mixing bowl and let rise for 1 hour.
  • Place dough in the refrigerater and let rise over night or at least 6 hours.
  • Turn dough out on a corn mealed surface and cut it into two proportional pieces.
  • Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
  • Let dough rise for 1 hour and preheat your oven to 375F.
  • Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
  • Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
  • Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
  • Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).
  • Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
  • **Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!


“I started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy!”