Search thousands of recipes reviewed by home cooks like you.

Most Amazing Challah

Most Amazing Challah

  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    2 h 40 m
Palsar7

Palsar7

I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
  2. Grease baking sheets, or line them with parchment paper and set aside.
  3. Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
  4. Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
  5. Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
  6. Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

lmailman
80

lmailman

12/28/2011

Best challah I've ever eaten. Very easy too! A few tips: don't mix dough in a metal bowl. When I do this, it doesn't rise as well. Not sure if it's because it dissipates the heat from the hot water and doesn't active the dough as well? Also, use "rapid rise" dry yeast, not just the regular dry active. And, if you 1/2 or 1/4 the recipe, err on the side of having more sugar, rather than less, so you're sure to get the yeast active. Also if you halve or quarter the recipe, add the flour in 1/2 cups at a time, rather than one cup at a time - it will be easier to work with. I have also found that you can actually allow the loaf to rise TOO much before baking - if this happens, the loaf will be flatter, and you wont get that impressive doming of a 6 braided loaf. An hour of rising time is plenty.

Pam-3BoysMama
61

Pam-3BoysMama

1/3/2011

This is phenomenal! I cut the serving size to 8 as I only needed one loaf. I also used my bread machine to mix the dough. The resulting dough was wonderful to work with and easy to braid. The finished bread has a light, airy texture and the crust has just the right amount of bite. This is truly amazing! Thanks for a great recipe! Update: I used the leftover bread to make the best French toast I've ever eaten! Delicious!

Laurie
22

Laurie

9/14/2010

OUTSTANDING! We celebrated the Jewish New Year at a popular Jewish Deli called Herald's last Thursday evening with my husband's extended Jewish family. I am Episcopalian, so have been learning about the Jewish Holidays and foods over the past 10 years that I've been with my husband. My five year old tried Challah for the first time and liked it. This being the case, and also wanting to thank my in-laws for babysitting, I tried to attempt making Challah from scratch for my daughter to eat and to give a loaf to my in-laws. I have never worked with yeast before. I just followed the directions and it came out outrageously fantastic! The whole house smelled great, my in-laws and sister-in-law loved it and best of all, my five year old declared, "This is much better than it was at Herald's!"

More reviews

Similar recipes

ADVERTISEMENT