This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate it. The doughier you want the bread to be, the shorter you should bake it.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge.

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  • In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.

  • Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.

  • Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.

  • Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

327.8 calories; 7.6 g protein; 57 g carbohydrates; 46.5 mg cholesterol; 368.5 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2011
Amazing! ... If you like the sweeter version of classic challah. After all, who doesn't like the sound of more sugar? But if I could change one thing, don't let it rise too long otherwise the bread will lose its shape and turn into a blob of dough. Read More
(26)

Most helpful critical review

Rating: 3 stars
12/09/2009
This is good one Read More
(4)
41 Ratings
  • 5 star values: 31
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/06/2011
Amazing! ... If you like the sweeter version of classic challah. After all, who doesn't like the sound of more sugar? But if I could change one thing, don't let it rise too long otherwise the bread will lose its shape and turn into a blob of dough. Read More
(26)
Rating: 4 stars
01/29/2010
Tastes really good. I'm not very adept at braiding limp dough so it looked odd. It does freeze well though so you could make it up ahead. Read More
(14)
Rating: 4 stars
01/04/2010
Used a lot less flour maybe 2 1/2 cups less just couldn't work it all in. Delicious sweet fairly easy to make! Thanks for sharing! Read More
(7)
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Rating: 5 stars
10/01/2010
This bread is great and my family can't get enough! The instructions on braiding are very helpful and the bread comes out golden and beautiful every time. Read More
(5)
Rating: 5 stars
01/01/2012
Wonderfully sweet and fluffy. I added raisins soaked in brandy and it was the perfect yom teruah bread. Read More
(4)
Rating: 3 stars
12/09/2009
This is good one Read More
(4)
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Rating: 4 stars
02/24/2012
I used my KitchenAid Mixer with the dough hook attachment to make this dough. I ended up using a ton more flour than the recipe stated-- the dough was very sticky. I also added honey to the dough and to the glaze. This gave me 4 challahs so I froze two of the loaves for next week! enjoy! Read More
(3)
Rating: 5 stars
07/21/2012
Really great rich sweet challah. I used canola oil and it was wonderful when I used olive oil it didn't come out as good. Add chocolate chips for some variety Read More
(3)
Rating: 5 stars
10/11/2013
I made this challah for the holidays and it was a big hit with my family! I should mention that I rarely make challah because it never really comes out well for me and seems like a lot of effort for poor results. But this challah wasn't hard to make and came out exactly as I like it- firm and sweet! The family ignored the store bought challah and devoured this one! Thanks for the recipe! Read More
(3)