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Miriam's Not-So-Secret Challah

Miriam's Not-So-Secret Challah

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    3 h 10 m
MIRIAM571

MIRIAM571

A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
  2. In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.
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Reviews

CMDMD
87

CMDMD

2/8/2010

I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the yeast with 100 degree water and the white sugar and allow to bloom for 5 minutes, or until VERY foamy. 2. Mix in brown sugar, eggs and margarine. 3. Mix in flour and salt From there, I followed the recipe as normal. The challah was done after 30 minutes, so make sure you watch it closely. Cooking it for the 45 minutes the recipe suggest would ruin it in my oven! I added sesame seeds on top instead of poppies. It was just great!

spence3787
49

spence3787

10/5/2009

An outstanding recipe by itself. After experimenting, I tweaked it a bit for a presentation-quality crown challah with the following: 1. As others, used half milk and half water 2. Increased both sugars to 1/3 cups 3. Increased salt to 1.5 TBS 4. Added 4 yolks to the 4 whole eggs (color and taste) 5. Added 1/4 Cup honey 6. Added 1 cup golden raisins (soak and drain if dry) 7. Lastly, to ensure height for the crown, last rise and baking was in a 12" round flat bottom pan with a 1" or higher side. Also found that by stretching the braids to long ropes gave an excellent stringy texture when pulled apart for eating

MACKALLEN
36

MACKALLEN

4/4/2004

I think this is a very good challah--it turns out light and feathery, but I can't give it 5 stars because it too isn't as good as Challah I in my opinion. Challah I is more dense, but it's soft and has terrific mouth feel. If you want a lighter challah though, this is certainly one to try and it's very good. I sprinkled poppy seeds on top--very pretty.

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