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I had wanted to make some challah for a long time and finally got around to getting a recipe. This was a really, really good loaf of bread. It was eggy and slightly sweet, just like a challah is supposed to be and made awesome french toast.


  • 1 cup lukewarm water
  • 2 eggs
  • 2 egg yolks
  • 2 egg whites
  • 2 tablespoons oil (I used vegetable)
  • 3 tablespoons honey
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon instant yeast
  • sesame or poppy seeds ( optional )


  • Combine the water, eggs (except the 2 whites), honey and oil together in large bowl.
  • Wisk till they are well mixed.
  • Add two cups of flour, the yeast and salt.
  • Wisk together till well mixed.
  • Rest for 15 minutes, uncovered.
  • Add the remaning flour, half a cup at a time till the dough becomes firm enough to knead.
  • Turn it out onto a floured surface and knead it for 10 minutes or so adding flour by rounded tbl as needed.
  • Rub it with a small amount of oil and place it in a greased bowl, covered, to rise till doubled, 1-1.5 hours.
  • Once it's doubled turn it out onto a sheet pan lined with Reynolds parchment paper.
  • Cut it into three equal portions and roll them into 3 15 inch or so pieces.
  • Braid the bread, tucking the ends underneath when you are done.
  • Wisk the whites till they are foamy.
  • Brush some foam on the top of the braid.
  • Cover it and let it rise till doubled, about 1-1.5 hours.
  • Remove the cover, re-wisk the whites and brush another coat of foam onto the braid.
  • Sprinkle with seeds and bake for 20 minutes at 400 degrees.
  • After 20 minutes turn it around and cook it for another 10-15 minutes, at 375. It should be 190 on an instant read thermometer.
  • If it starts to get too brown at any point cover it loosely with foil.
  • Cool on a wire rack.

Categories: Bread 
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