Is there any food that reflects the beauty of Judaism more than a freshly baked challah? Jews and non-Jews alike love the flavor and shape of this delicious eggy bread. But challah is so much more than just bread. The tradition of challah is a very spiritual one; for observant Jews, it is a way to directly connect with the spiritual energy of God. In fact, baking challah is considered an important blessing in the Jewish home.
Today, the word challah is used to describe the beautiful loaf of braided bread that appears on Shabbat tables all over the world. In ancient times, challah referred to a small bit of dough that was set aside for the Temple priests as an offering to God:
Of the first of your dough you shall present a loaf as a contribution; like a contribution from the threshing floor, so shall you present it.
Numbers 15:20
Traditionally, challah is served on Shabbat and holidays. I like to think of challah as a “special occasion” bread because of the time and effort that goes into making it. You can certainly make challah any day of the year, but in my home the process is reserved for Shabbat and the major Jewish holidays (except for Passover, of course, when leavened bread is not allowed). The smell of freshly baked challah ushers in our weekly Shabbat celebration and puts everybody in a mood of gratitude. As blog reader Rabbi Gershon Steinberg-Caudill put it—“I love it when I finish making my Shabbat Challah. It smells like Shabbat!”
The ritual associated with separating and blessing the challah is a somewhat complex process, dependent on the size of challah you are baking and your level of observance. Customs vary according to Halachic opinion; Ashkenazi and Sephardic traditions approach the blessing differently. If you are interested in learning more about the process of separating challah, there are many guides available online… or ask a trusted rabbi!
For me, baking challah is like a meditation. Kneading and rising, kneading again, shaping, braiding and baking— it all takes a lot more time than baking brownies from an instant mix. Smelling the bread baking, then seeing your gloriously braided challah on the dinner table, really makes it all worthwhile. I hope this blog inspires you to try it yourself!
The following recipe is my favorite way to make challah, developed after many attempts to create a “foolproof” challah recipe. It’s a rich, moist, eggy challah sweetened with honey. The multiple risings create a beautiful texture, and the egg wash results in a gorgeous golden crust. Feel free to sprinkle your challah with any of the toppings suggested in the recipe. You also can add raisins or chocolate chips to the dough (adding real chocolate will make it a dairy recipe). No matter which way you choose to make it, challah is a delicious way to celebrate Shabbat, or any other holiday.
If you’ve never made challah before, remember to be patient. Baking challah is a simple process, but it does take time and effort. You may need to try it a few times to get a “feel” for the dough. If you follow my instructions exactly, you should be fine— I’ve tried to describe each step very carefully and specifically. Comment me if you have any questions.
For instructions on how to braid your challah, click the following link:
Challah Part 2: How to Braid Challah.
Good luck! 🙂
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Challah
Ingredients
Dough Ingredients
- 1 1/2 cups lukewarm water, divided
- 1 packet active dry yeast (1 packet is equivalent to 2 1/4 tsp or .25 ounce active dry yeast) - you may substitute 1 3/4 teaspoons of instant yeast or .6 ounce compressed fresh yeast (1 small cake)
- 1 teaspoon sugar
- 1 large egg
- 3 large egg yolks
- 1/3 cup honey
- 2 tbsp avocado oil (I prefer avocado oil for flavor and health reasons - you may substitute sunflower oil or canola oil)
- 2 teaspoons salt
- 4 1/2-6 cups all purpose flour - PLEASE NOTE - if you are using the metric conversion tool on this recipe, the flour is not updating correctly. The correct metric measurements for flour are 562.5 to 750 grams (do not change the recipe serving sizes or it will not work)
Egg Wash Ingredients
- 1 large egg
- 1 tablespoon cold water
- 1/2 teaspoon salt
Optional Ingredients
- Raisins, chocolate chips (1 ½ cups of either)
Optional Toppings
- Sesame seeds, poppy seeds, kosher salt
NOTES
Instructions
- Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast! This step Is called "proofing" the yeast - if you're using instant yeast you can skip this step and simply add the yeast to your dry ingredients. If you're using fresh yeast (or compressed or cake yeast), simply stir it into the lukewarm water to dissolve, then add the remaining wet ingredients - no need to wait for proofing.
- Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the ingredients together.
- Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.
- Place a saucepan full of water on the stove to boil.Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.
- Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. This may take longer depending on a number of things, including weather conditions... be patient! It's important to let the dough rise for best results.
- Take the dough bowl out and punch it down several times to remove air pockets.
- Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.
- Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.
- Now your dough is ready to braid. If you plan to separate and bless the challah, do it prior to braiding. Click here to learn how to braid challah.After you’ve braided your challah, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet).Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking.
- Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. If you're adding sesame seeds or some other topping, sprinkle it on the damp dough now - the egg wash helps it stick. Reserve the leftover egg wash.
- Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven.
- After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front.
- The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time.Take the challah out of the oven. At this point your house should smell delicious. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire cooling rack before serving.
Debbie M says
i am now concerned i used my kitchen aid mixer to mix the dough to start i only used the number of eggs and egg yolks as told in the recipe but Allan said he used 6 did i need to use that many??
Tori Avey says
Debbie everything should turn out fine if you followed my recipe as written. The reader comments are suggestions based on their own experience, however many, many readers have made the recipe exactly as I wrote it and have had fantastic results. Not to worry. 🙂
Debbie M says
OK challah dough is rising first time ever doing this wish me luck i am going to try only 3 strands to start.
jan says
I am trying the Challah recipe for the first time and quite excited to see how it turns out. My question is can you wait till the next day to actually bake the braids?
Tori Avey says
Jan, you can let the dough rise overnight in the refrigerator if you like before you braid. I have never refrigerated the braids, I always bake them after they are braided and rise a final time… I’d be concerned that it might rise too much if left overnight in the fridge in braided form. It might work, but it would be an experiment.
Marisa says
I just made this with my mother, sister-in-law and 4 year old nephew. The instructions were super easy to follow and the pictures were a huge help. We all had a great time and the finished product was not only beautiful but also delicious. This was the perfect way to spend the afternoon. Thank you for fabulous recipe. Xoxo
Tori Avey says
How wonderful Marisa! That makes me happy 🙂
Allan Foth says
Shabbat Shalom Tori: I was finally able to make a Challah that came out perfect. My mistakes were not using egg yolks 6 of them;sugar instead of honey and after the dough rose in the machine I waited 10 min and turned the machine on again to punch down the dough then shut it off. Then made my 6 braids using your method on parchment paper had heated the stove while braiding. Then let the dough double in size; egg wash and put the oven on 325 degrees left it in for 20 min; took it out egg washed again turned it left in for 15 min and voila a perfect Challah!!!! I was estatic!!!Allan
Tori Avey says
Fabulous Allan! So happy you figured out the magic method for your bread machine. Thank you for reporting back, it will be helpful to others with the same dilemma.
Mashugana says
Allan
Did you ever think that your bread machine is not working properly? Call your manufacturer, and tell them When all those tries it is the machine,
I have made mistakes and my two bread machines have never failed me.
Marie says
Allan: When doing the second rise try using a heating pad set to low. I think using the oven after heating to 250 is too hot for the second rise. Let me know if it works.
Allan Foth says
Shalom Tori: I wrote you last week when I signed up for the weekly blog. I am having a tough time making my Challah. About two decades ago using a bread machine; I made the Challah for breaking the fast on Sat. morning and the Rabbi used mine instead of the others that were store bought. The problem is I do not know what I am doing wrong. I have the new “Bread Machine”- have used 3 room temp eggs and put them in in order the machine calls for; have tried 2 eggs; have tried 1 egg; have tried King Arthur unbleached white flour; Wheat flour each alone or combined with steel cut oatmeal or just the oatmeal with each flour. I have used honey instead of sugar or both. Have used Fleishmens bread machine yeast and Red Star bread machine yeast.The dough will rise in the bread machine to top of cannister; but after making six braids it will not rise double in size. I have even tried eggileah whites same no second rise. I even tried organic spelt flour and that was a total disaster the braid melted flat and of course I had to throw it out. I live in Central Phoenix, AZ. I have a gas oven have turned it on to 250 degrees this is a new oven; then turned it off and put braided Challah in with clean dish cloth over it to keep it warm on light cookie sheet brushed with Canola oil and it just will not rise. I even put boiled water under one of the braids and the rack is in the middle of the oven. I have a Pizza Stone and can use wax paper under the Challah as I saw on one blog on this page. When I use the egg wash that is in your recipe to bake it; the crust gets hard; as the rock of Gilbrata. I have tried putting honey mixed with cranrasins and blueberry cranrasins on braid before rolling it up. I have been at this for the last 7 weeks and getting nowhere. I need some help; badly I am so frustrated!!!! I enjoy reading your blogs for other recipes I would like to try. I hope you or anyone can help this is a 911 call for Challah help. sincerely: allan
Tori Avey says
Hi Allan, I’m so sorry but I don’t have a bread machine and I am unfamiliar with how they work, so I can’t be much help here. Have you tried making it without the machine, the way this recipe describes?
Eleonora says
I wanted to impress my jewish boyfriend he loved it thank you
Carmin says
Thank you Tori for this great Challah recipe, It looks wonderful.
Annette says
Excited to try this recipe with my second grade classroom. We are “Poland” in our schools Winter Olympics, and the kids have been so excited to learn about the culture and history of the polish people. One of our favorite authors, Patricia Pollaco, writes a story in which challah is an important part of the Jewish tradition. They have been asking and asking if we can make it, but I had no idea where to start. Can’t wait to tell them the good news. Thanks!
Tori Avey says
That is terrific Annette! I hope your second graders enjoy the recipe. 🙂
Janet says
Dear Tori,
I work at a small 2 year college in SETexas, the students, faculty and staff are reading “Night” by Elie Wiesel. I sponsor a book club once a month for three months to discuss the book. I have been reading about Jewish customs to refresh what I already knew. I served for lunch at our first meeting the other day, Matzo Ball Chicken Soup, flat bread and kosher grape juice we ate while discussing Night. It was a wonderful meal and meaningful conversation. I made the soup myself, the matzo balls where so good, light and spongy!
I wanted to serve a Shabbat meal next meeting, I found your website and it was and is so helpful. I made my first bread ever today while waiting for the Super Bowl to begin, and it is your challah bread recipe!
They are out of the oven now, they are so beautiful, and hollow sounding when I knock on the bottom. Thank you for the help. 😀
Tori Avey says
You’re welcome Janet! Night is such a moving book.
Brooklyn Kovacs says
Tori. Three words… Luscious,luscious, luscious! I made my first challah yesterday and your recipe was perfection! My husband couldn’t get enough! Truly an honor baking your bread!
Tori Avey says
Sweet Brooklyn, thank you for writing!
Richard Horst says
Shabbat Shalom, I decided to try and make Challah today with whole wheat flour, and braided it 4 times and it turned out wonderful. Soon as I figure out how to up load the photo I will.
Thank you,
Shalom and Blessings
Richard
Tori Avey says
Congrats Richard!
Dan says
Thank you so much!! Shabbat Shalom!!!!
Judy says
Thanks for answering so quickly. I’m impressed. I did read your post on forming the strands, but I still had trouble.
Judy says
I decided to try your challah recipe today. It’s a little different from the one I’ve been using for many years. It tastes great, but I had trouble getting strands formed. Any tips? Thanks for the great job you do!
Tori Avey says
Hi Judy, check out my strand tips here: http://theshiksa.com/2010/08/26/challah-bread-part-2-how-to-braid-challah/
sarah says
Hi
I know you say use one packet of dry yeast..can you please tell me how many grams this is?Thanks
Tori Avey says
7 grams.
Yael says
Hi Tori,
Thank you so much for your wonderful challah recipe! I read this today and knew I had to try it for tomorrow. This was my first time ever making anything close to a challah and I have no idea what happened, I really hope you can help me. Even while adding the dough I knew something was wrong – the dough (if that’s what it could be called) was EXTREMELY gummy and sticky – this was after adding all 6 cups of flour – SO hard to work with. Not ‘form-able’ at all…just a blob of a very very sticky mess. I attributed it to the honey, so went ahead with both rises and while it did rise, the terrible stickiness never went away. Since after the 2nd rise nothing had changed…I pitched it. 🙁 So sad. Can you please suggest what I did wrong? I used ap flour. I keep rereading everything and confirm that is exactly what I did. Any advice would be most appreciated. Thank you!
Tori Avey says
Hi Yael, I’m so sorry to hear that. The fix is very simple– continue adding flour till the texture is right, even if it exceeds 6 cups of flour. As it says in the recipe, “Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and ‘right.'” Every batch of challah will be different, so it’s really a case of adding as much flour as is needed each time– it’s not an exact science. Sometimes you might need more than 6 cups. Hope that helps!
Kim says
I made my first loaves of Challah! In fact, my first loaves of bread if you don’t count that disastrous cinnamon bread when I was 15. I loved your instructions and the PICTURES. I actually did it. I was so thrilled. Thank you thank you. You made a bread-maker out of this kitchen duffer. I even made nice braids. I’m SO happy 🙂
Tori Avey says
I am so happy to hear that Kim! 🙂