Traditional Challah
Experience the timeless joy of baking with our Traditional Challah recipe—an irresistibly soft, slightly sweet bread that’s perfect for celebrations or everyday indulgence. Made with simple pantry staples like all-purpose flour, active dry yeast, and eggs, this recipe blends tradition and simplicity to create a show-stopping braided loaf with a golden, glossy crust. The two-step rise ensures a light and airy texture, while the optional sprinkle of poppy or sesame seeds adds a delightful crunch to each bite. Whether served at a holiday table, paired with soup, or enjoyed toasted for breakfast, this homemade Challah will quickly become your family’s favorite. With its rich flavor and stunning presentation, it’s a true testament to the art of bread making.
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Recipe Information
Ingredients
- 7 cups all-purpose flour
- 1.25 cups warm water
- 2.25 teaspoons active dry yeast
- 0.5 cup granulated sugar
- 1 tablespoon salt
- 0.5 cup vegetable oil
- 4 units large eggs
- 1 unit egg yolk
- 1 tablespoon water
- 2 tablespoons poppy or sesame seeds
Instructions
In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it stand for about 5 to 10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Make a well in the center and add the yeast mixture, vegetable oil, and eggs. Mix until the ingredients are just combined.
Gradually add the remaining flour and knead the dough for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, turning it so it's coated with oil. Cover it with a damp cloth and let it rise in a warm place until it's doubled in size, about 2 hours.
Punch down the dough and divide it into three equal parts.
Roll each part into long ropes and braid them together, pinching the ends to seal and tuck them underneath.
Place the braided loaf on a baking sheet lined with parchment paper. Cover it again with a damp cloth and let it rise for another hour until it'll double in size again.
Preheat the oven to 375°F (190°C).
In a small bowl, beat the egg yolk with 1 tablespoon of water for the egg wash.
Brush the loaf with the egg wash, then sprinkle it with poppy or sesame seeds if desired.
Bake in the preheated oven for about 30 minutes or until the Challah is a deep golden brown and sounds hollow when tapped on the bottom.
Remove the Challah from the oven and transfer it to a wire rack to cool before slicing.
Nutrition Facts
Calories |
3940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 770.6 g | 280% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 104.6 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 241 mg | 19% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 1155 mg | 25% | |
*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.
