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This is a great challah recipe, both for a novice or experienced baker! I make this recipe 2x a month, and freeze one bread for the non-baking week. Leftovers make great toast, French toast, or use in a bread pudding. Delicious!


  • 1 C warm water (about 110 degrees F)
  • 1 package active dry yeast
  • 1 t sugar
  • 1/3 C canola oil
  • 1/4 C sugar
  • 2 t salt
  • 2 eggs
  • 3 3/4 - 4 C flour (all-purpose)
  • 1/2 C raisins of chopped dried fruit (optional)
  • 1 egg yolk, beaten with 1 t water
  • poppy or sesame seeds (optional)


  • In a small bowl or measuring cup, sprinkle yeast and sugar on water. Stir. Let stand for up to 10 minutes.
  • In a large bowl, combine oil, sugar, salt, eggs, and 2 C flour. Stir in yeast mixture.
  • Gradually stir in remaining flour. Dough will be sticky.
  • Place dough on lightly floured surface and knead for 5 minutes, adding flour as needed. Dough will feel silky and smooth.
  • Put dough in lightly oiled bowl, cover with plastic wrap and let rise for 1 -1 1/2 hours.
  • Punch down dough and knead in raisins or fruit (if using).
  • Divide dough in half. Set one half aside.
  • *** Note, can also make smaller breads by dividing dough in fourths. Adjust baking time accordingly!
  • For braided challah, divide piece of dough into 3 equal sections.
  • Roll each section into equal strands, pinch 3 strands together at one end and braid.
  • Shape second challah.
  • Place shaped dough on a lightly greased baking sheet (or use a silpat or parchment paper to line baking sheet). Brush with beaten egg yolk mixture and sprinkle with seeds (if using).
  • Preheat oven to 375.
  • While oven preheats, dough will go through second rise (should be at least 45 minutes for second rise).
  • Bake 45 minutes. After 25 minutes, lightly drape a piece of aluminum foil over tops of breads to keep from browning too dark.

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