Easy Challah

    3 hours 20 minutes

    This is a very easy recipe designed for minimum preparation. Unlike some challah breads it is not sweet, but if you like add 1/2 cup sugar.

    92 people made this

    Serves: 24 

    • 1/4 cup (50g) white sugar
    • 1 tablespoon salt
    • 1/4 cup (60ml) vegetable oil
    • 1 1/4 cups (300ml) warm water
    • 2 (8g) packets active dry yeast
    • 3 eggs
    • 6 cups (750g) plain flour
    • 1 egg
    • 1 tablespoon poppy seeds

    Preparation:45min  ›  Cook:35min  ›  Extra time:2hours rising  ›  Ready in:3hours20min 

    1. Place sugar, salt and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water and stir to dissolve the sugar and salt. Stir in yeast and let stand until mixture gets foamy. Add slightly beaten eggs.
    2. If using an electric mixer add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
    3. Place dough into a greased bowl and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
    4. Divide dough in half and divide each half into three or four equal parts. Make two braids and place both breads on a greased baking tray. Cover and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds if desired.
    5. Bake at 180 degrees C for 35 minutes until golden brown. Allow loaves to cool on a wire rack.

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    Reviews in English (92)


    Alright. Here's the deal. I've made challah a bunch on times, mostly using James Beard's recipe from "Beard on Bread"--a must read for the aspiring baker--and it never came out tasting this good. Virtually fail-proof... The dough turns out smooth, kneading was a pleasure. I used rapid rise yeast, yet Sy's estimated rising times still held (although I always recommend just eyeballing it instead of sticking to a rigid timetable). A little extra sugar for my tastes (probably about 1/3 cup instead of 1/4) made this bread sweet, but not a "sweet bread." I had it with my eggs this morning. I would advise you give the braided loaves all the time they need to really double in bulk. I thought my bread was ruined because right when I was ready to put it in the oven, some sensor inside the stove failed and it would not get hot. Luckily my aunt lives nearby and I drove the loaves over. So it probably rose an extra 25 minutes over what I anticipated, and there was no yeasty smell or taste to the finished product which has happened to me before with overrising. And I don't know what people did wrong to get a poor crumb. The texture of this bread is impeccable. And remember, challah is meant to be torn, not cut! BAKE IT. EAT IT. LOVE IT.  -  07 Oct 2007  (Review from Allrecipes USA and Canada)


    OH MY GOD! This was by far the best Challah bread EVER! I nearly peed myself at wonderfully this bread turned out. SO GOOD! Try it, you won't be sorry! Hey SY! Do you have a bagel recipe?!  -  30 Sep 2002  (Review from Allrecipes USA and Canada)


    I always get raves with this bread. Since it takes so much time, I tend to make it for special occasions. One of my friends requests it any time we plan a dinner party. This is worth the extra time to make.  -  10 Nov 2000  (Review from Allrecipes USA and Canada)