29 Jan

challah baked challah baked both loaves

This is a great bread for french toast or just eating on it’s own. All the honey, eggs, and oil make this a very flavorful and moist bread.

Makes: 3 loaves


2 packages dry yeast
2 1/2 cups warm water
1/2 cup honey
1 Tbsp. salt
3/4 cup oil
4 eggs
9 cups flour

1 egg yolk, beaten
1 tsp water
poppy seeds (if desired- I normally skip)


1. Dissolve yeast in water in a large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil and eggs and mix well.

2. Gradually add flour, 2 cups at a time, mixing after each addition. As mixture gets stiff let knead in stand mixer for 5-7 minutes or use floured hands knead for 7-10 minutes.

3. Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down dough.

4. Divide dough into thirds, shape as desired, and place in greased pans or on baking sheets. Let rise again until doubled in size. *I shape into three strand braided loaves. It’s pretty easy, but if you want to make something more elaborate or more stranded, you can find videos pretty easily.

5. Preheat oven to 375 degrees F.

6. Brush with glaze. Bake for 20-30 minutes until brown. If you make your loaves very large, it may take longer. Don’t let get too brown or the center dries out due to the braiding. Remove from pans and cool on racks.

challah dough

challah braided










I often halve this recipe and then make two smaller loaves out of it. I love challah, but eating three loaves before they start to go bad is pretty difficult.


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