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Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

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Making bread of any kind can be time consuming (at least without a bread machine) but challah does take some extra attention. Prep time does not include time for dough to rise.

Serves: 2 loaves

Prep Time:
Cook Time:
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Ashkenazi Parve Side Dish

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2 packets dry active yeast
3 cups warm water (not hot)
1/2-3/4 cup honey
4 eggs
1/3 cup vegetable oil
1 1/2 tsp. salt
8 cups flour
optional: raisins

For the glaze:
1 egg
Sesame seeds or poppy seeds
vanilla (optional)


  1. In a large mixing bowl, sprinkle yeast on top of warm water. Pour in honey and let sit for several minutes.
  2. Beat 4 eggs in a large mixing bowl and then add oil, sugar, salt and raisins (if using).
  3. Pour mixture into proofed yeast and mix gently.
  4. Add flour cup by cup (mix by hand as it thickens). After 6 or 7 cups, dough should be firm enough to turn out onto a clean, floured surface.
  5. Sprinkle with more flour and continue to knead and add flour until dough is firm and not sticky. Knead for another 5-10 minutes. Form dough into a ball.
  6. Pour a tablespoon of oil into a clean bowl. Place the dough in the bowl and turn it so all sides are thinly coated with oil.
  7. Place a clean towel over the bowl and set aside to rise until doubled in bulk, about 1-11/2 hours.
  8. Punch down dough with a fist and divide dough in half.
  9. Knead one half again for a few minutes, then divide this into 3 or 4 pieces, depending on how you want to braid it. Using your hands and a countertop roll out each piece to form a rope. Let these sit while you repeat with the other half of the dough.
  10. Lightly grease two baking sheets. Sprinkle corn meal, sesame seeds or poppy seeds on the sheets.
  11. Make a glaze for the challah by beating an egg well, and adding a few drops of vanilla if you like.
  12. Braid your first half. Pinch the ends of the ropes together, braid, and then pinch the other ends together, tucking them underneath the loaf to form nice ends.
  13. With a soft brush or your fingertips, spread egg glaze over braided loaf. Sprinkle with sesame or poppy seeds if you choose.
  14. Gently lift loaf onto a prepared baking sheet. Repeat with the other half.
  15. Bake in a preheated oven At 350 degrees (F) for about 30 minutes. Challah should sound hollow when tapped on the bottom when it is done.

Reader Comments

Flo says...
Rating is

I don't see sugar in the ingredient list, though 2. instructs to add sugar. Can you tell me how much sugar is required? Thanks so much.
Sep 9, 2010 (report abuse)

jrt says...
Rating is

I would omit the sugar since the recipe also calls for honey. You should adjust the honey per your preference for sweetness of the bread.
Sep 9, 2010 (report abuse)

Odugbo says...
Rating is 3

OK It is a stormy day here winds, rain and cold. c2a0What beettr of a day to make some bread? c2a0 I just tasted the finished product and I could jump for joy and spin in circles and sing sing sing! c2a0 I made the Vegan Challah Bread Recipe Gluten Free and it is divine!! c2a0It tastes so good and the mouth appeal of the bread is fabulous. c2a0I really wouldn't know it was gluten free! c2a0 In fact, my husband had some and said he'd never know it was not my normal Vegan Challah Bread which we LOVE! c2a0 c2a0I'll give you the substitutions I made and you can make the changes on the original Vegan Challah Bread Recipe here.
Dec 3, 2015 (report abuse)



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