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Challah Bread

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  • Prep 35 min
  • Total 2 hr 10 min
  • Servings 1
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Often made for Sabbath dinners or special holidays, challah is a traditional Jewish loaf that's braided using ropes of egg-enriched dough and baked to perfection. This Challah Bread recipe is perfect for those just learning how to braid dough—have the kiddos help you make this easy challah recipe, and serve it up as the centerpiece for your family get-together.
Updated Nov 15, 2022
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Ingredients

  • 4 1/2 to 5 1/2 cups Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 packages regular active dry yeast
  • 1 cup water
  • 1/3 cup butter or margarine
  • 4 whole eggs
  • 1 egg white
  • 1 tablespoon water
  • Poppy seed
Make With
Gold Medal Flour

Steps

  • 1
    Grease large bowl and large cookie sheet with shortening; set aside. In another large bowl, stir 2 cups of the flour, the sugar, salt and yeast until well mixed. In 1-quart saucepan, heat 1 cup water and butter over medium-low heat, stirring frequently, until butter is melted and mixture is very warm (120°F to 130°F).
  • 2
    Add warm liquid and 4 whole eggs to flour mixture. Beat with electric mixer on low speed until moistened; beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • 3
    Place dough on lightly floured surface. Knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; turning dough to grease all sides. Cover bowl loosely with plastic wrap and cloth towel. Let rise in warm place about 35 to 45 minutes or until dough has doubled in size.
  • 4
    Punch down dough several times to remove all air bubbles. Divide dough in half; roll into two 14x6-inch rectangles. Cut each rectangle lengthwise into three 14x2-inch strips. Braid strips together; tuck ends under to seal. Place crosswise on greased cookie sheet. Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.
  • 5
    Heat oven to 400°F. Bake 10 minutes. In small bowl, mix 1 egg white and 1 tablespoon water until well mixed. Brush over top of loaves; sprinkle with poppy seed. Bake 5 to 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet to cooling racks. Cool completely.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover Challah Bread is delicious when toasted or used to make French toast.
  • tip 2
    When braiding the ropes of your challah dough, start from the middle. Braid gently and loosely, being careful not to stretch the dough so you don't lose any volume from your loaf.
  • tip 3
    If you don’t have any poppy seeds on hand, either omit them or swap in sesame seeds instead.

Nutrition

110 Calories, 3g Total Fat, 3g Protein, 17g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
110
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
100mg
4%
Potassium
40mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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