The Challah Lady's Heavenly Challah
Experience the warmth and tradition of "The Challah Lady's Heavenly Challah," a show-stopping braided bread that’s as beautiful as it is delicious. This classic challah recipe blends the perfect harmony of honey, eggs, and just a touch of sweetness, creating a pillowy, golden loaf with a tender crumb. With step-by-step guidance, from activating yeast to mastering your braid, this recipe ensures a stunning centerpiece for any Shabbat table, holiday feast, or special occasion. Topped with a glossy egg wash and optional poppy or sesame seeds, this challah bakes to perfection in just 30 minutes. Whether served plain, spread with butter, or transformed into the ultimate French toast, every bite of this homemade challah brings heavenly flavor and texture to your kitchen. Perfect for beginner bakers and seasoned pros alike, this recipe makes 12 generously sized servings you’ll want to share—or keep all to yourself!
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Ingredients
- 6 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 0.33 cups Granulated sugar
- 2 teaspoons Salt
- 2 large Eggs
- 1 large Egg yolks
- 0.25 cups Vegetable oil
- 2 tablespoons Honey
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Poppy seeds or sesame seeds (optional)
Directions
Step 1
In a large mixing bowl, combine the warm water, active dry yeast, and 1 teaspoon of the sugar. Stir gently and let it sit for 5-10 minutes until the mixture is foamy.
Step 2
Add the remaining sugar, 2 eggs, 1 egg yolk, vegetable oil, honey, and salt to the yeast mixture. Mix until well combined.
Step 3
Gradually add the flour, one cup at a time, mixing until a soft, non-sticky dough begins to form.
Step 4
Turn the dough out onto a floured surface and knead by hand for 8-10 minutes, or until the dough becomes smooth and elastic. Alternatively, you can knead the dough using a stand mixer with a dough hook for about 5-7 minutes.
Step 5
Transfer the dough to a lightly oiled bowl, turning it to coat it in the oil. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6
Punch down the dough and divide it into 3, 4, or 6 equal portions, depending on the braid style you'd like to create.
Step 7
Roll each portion of dough into long ropes of equal length and thickness. Braid the ropes together as desired, tucking the ends underneath for a neat finish.
Step 8
Place the braided challah on a baking sheet lined with parchment paper. Cover it loosely with a kitchen towel and let it rise again for 30-40 minutes, or until it has slightly puffed up.
Step 9
Preheat the oven to 375°F (190°C).
Step 10
In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash. Gently brush the top of the challah with the egg wash, making sure to get into all the crevices of the braid. If desired, sprinkle with poppy seeds or sesame seeds.
Step 11
Bake the challah for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 12
Remove the challah from the oven and let it cool on a wire rack before slicing and serving. Enjoy the heavenly taste of freshly baked challah!
Nutrition Facts
| Serving size | (1399.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3810.5 |
| Total Fat 84.9g | 0% |
| Saturated Fat 15.7g | 0% |
| Polyunsaturated Fat 35.6g | |
| Cholesterol 776.0mg | 0% |
| Sodium 4999.1mg | 0% |
| Total Carbohydrate 657.0g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 102.8g | |
| Protein 100.7g | 0% |
| Vitamin D 154.1IU | 0% |
| Calcium 326.5mg | 0% |
| Iron 38.8mg | 0% |
| Potassium 1222.2mg | 0% |
Source of Calories