Skip to Content

Challah Bread

  • Save Recipe
  • Prep 35 min
  • Total 2 hr 10 min
  • Servings 2
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Create a traditional bread rich in eggs made for the Sabbath and holidays.
Created Jun 1, 2018
  • Save
  • Share
  • Keep Screen On


  • 4 1/2 to 5 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 packages regular active dry yeast
  • 1 cup water
  • 1/3 cup butter or margarine
  • 4 whole eggs
  • 1 egg white
  • 1 tablespoon water
  • Poppy seed


  • 1
    Grease large bowl and large baking sheet with shortening; set aside. In another large bowl, stir 2 cups of the flour, the sugar, salt and yeast until well mixed. In 1-quart saucepan, heat 1 cup water and butter over medium-low heat, stirring frequently, until butter is melted and mixture is very warm (120°F to 130°F).
  • 2
    Add warm liquid and 4 whole eggs to flour mixture. Beat with electric mixer on low speed until moistened; beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • 3
    Place dough on lightly floured surface. Knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; turning dough to grease all sides. Cover bowl loosely with plastic wrap and cloth towel. Let rise in warm place about 35 to 45 minutes or until dough has doubled in size.
  • 4
    Punch down dough several times to remove all air bubbles. Divide dough in half; roll into two 14x6-inch rectangles. Cut each rectangle lengthwise into three 14x2-inch strips. Braid strips together; tuck ends under to seal. Place crosswise on greased baking sheet. Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.
  • 5
    Heat oven to 400°F. Bake 10 minutes. In small bowl, mix 1 egg white and 1 tablespoon water until well mixed. Brush over top of loaves; sprinkle with poppy seed. Bake 5 to 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from baking sheet to cooling racks. Cool completely.

Expert Tips

  • Tip 1
    Planned-Overs If any of this bread is left over, it makes delicious toast and French toast.
  • Tip 2
    How-To Braid ropes gently and loosely, starting at the middle; do not stretch.

Nutrition Information

110 Calories, 3g Total Fat, 3g Protein, 17g Total Carbs

Nutrition Facts

Serving Size: 2
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved