Jewish Old Family Secret Recipe Challah
Discover the timeless art of breadmaking with this Jewish Old Family Secret Recipe Challah, a cherished tradition passed down through generations. This enriched, slightly sweet bread boasts a soft, pillowy texture and a beautifully golden, braided finish. The recipe uses classic ingredients like all-purpose flour, eggs, sugar, and instant yeast, creating a rich yet approachable dough that's perfect for kneading. With hints of sesame or poppy seeds atop its glossy egg-wash glaze, this challah is as stunning as it is delicious. Ideal for Shabbat, holiday celebrations, or any special occasion, it serves 12 and fills your kitchen with heartwarming, nostalgic aromas while baking. Whether enjoyed freshly sliced, as French toast, or simply with a smear of butter, this challah bread recipe invites you to connect with tradition, one delightful bite at a time.
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cups Warm water (110°F/43°C)
- 0.25 cups Vegetable oil
- 2 pieces Large eggs
- 1 piece Large egg yolk
- 1 piece Large egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 1 tablespoon Sesame seeds or poppy seeds (optional)
Instructions
In a large mixing bowl, combine 5 cups of all-purpose flour, granulated sugar, salt, and instant yeast.
In a separate bowl, whisk together the warm water, vegetable oil, two large eggs, and one egg yolk until well combined.
Make a well in the center of the dry ingredients and slowly pour in the wet mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead it for 8-10 minutes, gradually adding the remaining 1 cup of flour as needed, until the dough is soft, smooth, and slightly tacky but not sticky.
Place the dough in a lightly oiled bowl, turning it to coat. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it doubles in size.
Punch down the dough and turn it out onto a clean work surface. Divide the dough into three or four equal portions, depending on the number of strands you want for your braid.
Roll each portion into a long, even rope, about 14-16 inches in length. Pinch the ropes together at one end and braid them tightly. Tuck the ends under to secure the braid.
Transfer the braided dough to a parchment-lined baking sheet. Cover with a kitchen towel and let it rise for another 30-45 minutes, until puffy but not overproofed.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the remaining egg and 1 tablespoon of water to make the egg wash. Gently brush the egg wash over the risen challah, ensuring you cover all surfaces.
If desired, sprinkle sesame seeds or poppy seeds evenly over the top of the challah.
Bake the challah in the preheated oven for 25-30 minutes, or until it is deep golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 657.7 g | 239% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 102.2 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 292 mg | 22% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
