Mom's Challah Second Version

Delightfully soft, subtly sweet, and golden to perfection, Mom's Challah Second Version is a heartwarming twist on a classic bread recipe. With just the right balance of honey and a perfectly braided presentation, this challah is as stunning as it is flavorful. This traditional Jewish bread boasts a tender crumb, thanks to a rich dough made with eggs, vegetable oil, and a touch of honey for natural sweetness. The luscious golden crust, achieved with an egg wash, can be sprinkled with poppy or sesame seeds for an extra crunch. Ideal for holidays, Shabbat dinners, or a special treat any day of the week, this braided challah pairs beautifully with butter, jam, or as the base for decadent French toast. With easy-to-follow steps and a soft, pillowy texture, this timeless recipe will quickly become a treasured favorite in your kitchen!

Nutriscore Rating: 66/100

Prep Time:180 mins

Cook Time:30 mins

Total Time:210 mins

Servings: 10

Ingredients

• 1 cup Warm water
• 2.25 teaspoons Active dry yeast
• 0.25 cup Granulated sugar
• 4 cups All-purpose flour
• 1.5 teaspoons Salt
• 2 large Eggs
• 0.25 cup Vegetable oil
• 2 tablespoons Honey
• 1 large Egg yolk
• 1 tablespoon Water (for egg wash)
• 2 tablespoons Poppy seeds or sesame seeds (optional)

Directions

Step 1

In a small bowl, combine the warm water, active dry yeast, and a teaspoon of sugar from the measured amount. Stir and let sit for 5–10 minutes until it becomes frothy.

Step 2

In a large mixing bowl, whisk together the flour, remaining sugar, and salt.

Step 3

In a separate small bowl, beat the eggs and combine them with the vegetable oil and honey.

Step 4

Make a well in the center of the flour mixture. Pour in the yeast mixture and the egg mixture. Stir to combine until the dough starts coming together.

Step 5

Turn the dough out onto a floured surface. Knead for 8–10 minutes, adding a little more flour if the dough is too sticky. The dough should be smooth and elastic.

Step 6

Place the dough into a lightly oiled bowl, turning it to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1.5–2 hours, or until doubled in size.

Step 7

Punch down the dough and divide it into 3 equal pieces. Roll each piece into a long rope, about 12–14 inches in length.

Step 8

Pinch the tops of the three ropes together and braid them. Once braided, tuck the ends under to secure the loaf.

Step 9

Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a towel and let rise for another 30–45 minutes, or until puffy.

Step 10

Preheat your oven to 375°F (190°C).

Step 11

In a small bowl, whisk together the egg yolk and water to create the egg wash. Gently brush the egg wash over the braided loaf, making sure to coat all visible surfaces.

Step 12

Sprinkle with poppy seeds or sesame seeds, if desired.

Step 13

Bake the challah in the preheated oven for 25–30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Step 14

Allow the challah to cool on a wire rack before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1033.1g)

Amount per serving	% Daily Value*
Calories	2820.8

Total Fat 78.3g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 33.6g
Cholesterol 556.5mg	0%
Sodium 3707.5mg	0%
Total Carbohydrate 459.7g	0%
Dietary Fiber 17.5g	0%
Total Sugars 86.9g
Protein 70.8g	0%

Vitamin D 100.2IU	0%
Calcium 385.2mg	0%
Iron 28.6mg	0%
Potassium 952.9mg	0%

*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.

Source of Calories

Fat: 24.9%

Protein: 10.0%

Carbs: 65.1%