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Challah I

Rated as 4.6 out of 5 Stars

"Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah."
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3 h 40 m servings 165
Original recipe yields 30 servings (2 braided loaves)


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  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 165 calories; 2.8 30.3 4.3 19 241 Full nutrition

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  1. 625 Ratings

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Most helpful positive review

I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/...

Most helpful critical review

My grandmother made Challah for Sabbath, so I was hoping to get the same type she made from this recipe. The bread looked fantastic and was a perfect piture of Challah, but as soon as I tasted ...

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I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/...

When I started making challah on Friday nights, I searched for over a year for a good recipe. I actually bought cookbooks with one challah recipe in hopes that it would be "the one". Then I foun...

We live in Israel and this receipe's taste is as authentic as the loaves we buy in the shop for Shabbat!!! Great taste and simple to do ( first time I have ever made bread). One loaf I flavored ...

Very, very good bread. I have made this twice, once with rapid rise yeast and one with traditional active dry yeast. Active dry yeast works 100% better. Make sure to let the yeast/warm water ...

REALLY GREAT!!! When i found that my local bakery was out of the round challot for Rosh Hashana, i made this recipe simply by searching for "honey challah" in a search engine. After years of fr...

I love making bread and often trying new recipes has given me a good point of reference. This bread was easy to make and turned out really nice, with abeautiful crunch and great flavor. I added ...

I had never made challah before, but I think this is a really good recipe. Next time I think I'll add a pinch more salt, or maybe more honey--just to give it some added flavor. I also thought it...

I needed a pretty loaf of bread that didn't take a long time to make and this was it. My family loved it and I got lots of compliments from friends who thought it looked beautiful. I have neve...

This bread is spectacular. It tastes wonderful and looks stunning. I addad kosher salt to the top after the egg glaze and that turned out well.