Sunday, February 22, 2009

Challah Bread

This is the recipe I use for our Shabbat evening dinner, my family just loves it:

  • 2 pkg of yeast

  • 1 cup of warm water

  • 1/3 cup soften butter

  • 1/4 -1/2 cup sugar ( depending on if your prefer a sweeter bread)

  • 1 tsp salt

  • 2 eggs

  • 4-5 cups of all purpose flour

  • 1 egg yolk


  • combine warm water and yeast with 1 tsp sugar, let stand for 10 minutes till foamy.

  • Mix butter, sugar, and salt.

  • Add eggs one at a time.

  • Add the yeast mixture.

  • Add about 2-21/2 cups of flour to the above mixture and beat with a mixer on med for 3 minutes.

  • Add 2-3 cups of flour enough flour to form a soft dough.

  • Kneed till smooth and elastic about 6-8 minutes.

  • Place in a large bowl that has been coated with oil. Coat the dough with oil. Cover with cloth and let sit in a warm place for about 1-2 hours or till it doubles in size.

  • Punch down, kneed than braid and place in the pre-oiled (I use spray oil) loaf pans.

  • Let sit another 1-2 hours to rise again.

  • Whisk the egg yoke, and coat the loaves with the yoke. At this point you can sprinkle with anything you like, poppy seeds, sesame seeds, I use coarse kosher salt, or just have it plain.

  • Place in a pre-heated oven @ 325 degrees for 30-40 minutes. When you tap the top of the loaves with the end of a knife they should have a hollow sound to them.

  • Allow to cool family likes it warm, however, it is easier to cut when it is cold.

  • Enjoy!


  1. I will try your recipe! It doesn't use as many eggs as some recipes, so that's a bonus for me. By the way, I like your new blog look, too.

  2. Thanks, and I hope you enjoy the Challah as much as my family does.