Challah Bread - BigOven 187612
Challah Bread

Challah Bread

Ready in 45 minutes
12 review(s) averaging 4.8. 100% would make again

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Beautiful Challah bread, perfect for Shabbat, or any special occasion.

"Excellent! We made this for Thanksgiving this year and will be making it again for Christmas. The recipe is somewhat time-consuming to make but the multiple risings gave the yeast plenty of time to develop and resulted in a challah with a rich and complex flavor...simply put, the effort was well-rewarded. The bread was soft and fluffy and had a light sweetness that didn't overwhelm the flavor. The texture of the bread and the flavor melded together perfectly for a truly delicious challah! We used the leftovers to make a wonderful bread pudding."

- sgrishka

Ingredients

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1/2 cup butter
1/4 cup honey
1/2 cup water
1/3 cup sugar
1 Tbsp. salt
1 cup milk
6 1/2 cups flour
4 large Eggs
1 1/2 Tbsp. yeast

Original recipe makes 24 Servings

Servings  

Preparation

Melt the butter in a medium saucepan. Add the sugar, honey, salt, and water. After all the ingredients have dissolved, add the milk. Heat until all is fairly warm, no more than 110*F. Pour this into mixer. Add the flour, eggs, and yeast. Mix for about 8 minutes on low.

FIRST AND SECOND RISES

Transfer dough to buttered bowl. (I use non-stick cooking spray.) Cover bowl with plastic wrap and hand towel. Let rise 1 to 1 1/2 hours, or until doubled.

Deflate, cover as before and let rise 45 min.-1 hr.

SHAPING AND FINAL RISE

Spray 2 baking sheets with cooking spray. Cut dough in half. Divide each half into 3 equal pieces. Roll each piece into about 18" pieces. Braid, just as you would for a hair braid. I start at the middle to the end, then turn around and go from the middle to the other end. Tuck in ends. Place each on baking sheet and cover with towel. Let rise 40 min.

Preheat oven to 375*. Just before baking, I usually brush the dough with an egg wash. Just take an egg, stir well with a fork, then brush on braided dough. This step is not necessary, but gives the bread a lovely, glossy sheen, and the crust a better texture. Bake for 20-30 minutes, depending on how you like your bread. My family likes ours ever-so-slightly doughy on the inside, so I bake it for the lesser time. If needed, cover the bread with foil, shiny side up, about halfway through cooking, so the crust doesn't get overcooked.

We usually break off pieces by hand, but it can be sliced, also. Share second loaf with another family or friend, or slice it and use it for the best French Toast you'll ever taste.

Credits

Added on Award Medal
Verified by stevemur

photo by lesliewingler29 lesliewingler29

photo by sleyner sleyner

photo by Viola1d Viola1d

photo by kerribridges kerribridges

Calories Per Serving: 284 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Challah Bread

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Reviews

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It's ok, but to heavy for my family taste.
KitchenRoyalty 6 months ago
OMG delicious! !! My family lived it
queenpipenko1987 7 months ago
thanks so much for this simple recipe!
nikolemarek 1 year ago
Best challah bread recipe I've tried so far. Very easy to follow, everything turned out exactly as described and I love to use of honey instead of sugar. Both healthier and easier to with.
sleyner 1 year ago
Beautiful beautiful bread. I have been looking for a fabulous challah recipe and it looks like this is it! Thanks.
Skeeter77 1 year ago
This was absolutely delicious! Everyone loved the taste. I've never really made bread before and this made two perfect loaves... It seemed the dough was a bit sticky, but no worries - it turned out perfect .
lesliewingler29 1 year ago
I love Challah!!! This recipe is very tasty!!!! Can't wait to make some French toast with it! It is a hit with all my kids and husband!
JC4Life 1 year ago
The whole family keeps asking to remake this bread!!!
Baseballtep 1 year ago
Deeelicious! I added extra honey (not that it needs it but I like it sweet) and baked for an extra few minutes, it was still nice and moist inside but not doughy
Flea109 1 year ago
Very good, but a little heavy
Darkscorpia 2 years ago
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