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Challah Bread

Servings 1 Loaf


  • 2 teaspoons instant yeast
  • 1 cup warm water
  • 4 1/4 cup all purpose flour
  • 1/4 cup sugar + 1/4 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 2 large eggs + 1 large egg yolk (reserve egg white for egg wash)
  • 1/4 oil, can use melted butter also


  • Dissolve your yeast into your warm water, add ¼ teaspoon sugar. Stir and let set until a frothy layer is on top of the yeast mixture.
  • Whisk together your flour, remaining sugar and salt in a medium bowl. Make a well in the middle of your dry ingredients, add your eggs + egg yolk and oil. Whisk together, creating a slurry, pulling a little of the flour mixture from the sides. (Do not mix it with ALL the flour mixture yet.) Pour the yeast mixture over the egg slurry and mix to form a rough dough ball. I found that using a wooden spoon worked best for this.
  • Turn your dough out on to a floured surface and using your remaining ¼ cup of flour, knead for about 8-10 minutes. Your dough should be smooth and slightly tacky.
  • Form into a ball and place in a greased bowl, cover with plastic wrap and let rise until double in size (about 1½ to 2 hours).
  • Cut your dough into 3 equal if doing a traditional braid or 6 equal sections for a braid like I did. (The Kitchn has a perfect, photographic step by step on how to do a 6 rope braid.) Roll each section out into a rope about 16 inches long. Squeeze the top of the sections together and braid together. When finished squeeze the ends together and tuck under.
  • Drape with a dish cloth and let rise for about an hour.
  • About 20 minutes before baking, preheat your oven to 350°F and add 1 tablespoon of water to your remaining egg white to create an egg wash. Using a pastry brush, lightly brush the egg white on the bread taking care to get in all the creases.
  • Bake for 15 minutes, rotate the pan, then bake another 15 minutes. Remove from the oven and let cool. Slice, serve and enjoy!


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