Rating: 5 stars
170 Ratings
  • 5 star values: 139
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 0

A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.

Recipe Summary

cook:
45 mins
additional:
1 hr 55 mins
total:
3 hrs 10 mins
prep:
30 mins
Servings:
20
Yield:
2 loaves
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Ingredients

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

Directions

Instructions Checklist
  • In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.

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  • In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

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

  • Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

Nutrition Facts

253 calories; protein 7.8g; carbohydrates 39.7g; fat 6.8g; cholesterol 46.5mg; sodium 421.7mg. Full Nutrition
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