Challah Bread

Makes 2 1-lb Challah Loaves


  • 1 cup water
  • 1 tbsp plus 1 tsp yeast
  • ¼ cup honey
  • 5 cups of bread flour
  • 3 whole eggs
  • 1 tbsp salt
  • ¼ cup vegetable oil
  • 1 egg white (for glaze)

Special Equipment

  • mixer with dough hook
  • kitchen scale


Make the Dough

  1. In a mixing bowl combine 3 eggs, water, yeast and honey
  2. Start mixing using a dough hook attachment
  3. Add salt (be sure to add salt at this stage of mixing)
  4. Add vegetable oil
  5. Adjust water and flour so dough is not too wet or too dry
  6. Mix for 2-3 minutes
  7. Turn dough out onto lightly floured surface
  8. Knead, adding small amounts of flour, making 1/4 turns for 5-6 minutes until smooth (don't knead to the point the dough rips)
  9. Place dough in an oiled bowl, cover, let rise in a warm area for 1 hour (first rise)

Braid the Challah (for 1 loaf)

  1. Measure out 4 sections of dough, about 4 oz. each
  2. Roll strands into equal-length cylinders
  3. Pinch strands together at one end
  4. Take strand on left and bring over two strands
  5. Take strand on right and bring over two strands
  6. Twist middle two strands
  7. Repeat steps 4-5-6 until whole loaf is braided, not too tight but not too loose
  8. Pinch the ends together
  9. Place on baking sheet, cover, let rise in a warm area for 1/2 hour (second rise) - dough will double in size

Bake the Challah

  1. Preheat oven to 375 degrees
  2. Brush egg white glaze on top of loaf (optional: sprinkle sesame seeds or poppy seeds on top)
  3. Bake for 35-45 minutes
  4. Turn loaf once at 15 minutes to bake evenly
  5. Loaf is done when golden brown