by: Maria Bella

Challah is made much like brioche - with lots of eggs - and is traditionally braided. It makes wonderful toast and French toast.


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serves: 1

5 cups flour

1/4 cup sugar

1/2 cup milk (barely warmed)

5 eggs (warmed in the shell)

2 egg yolks

1 teaspoon active dry yeast (proofed in 1 tablespoon barely warm water with 1 teaspoon flour)

1 teaspoon salt

Room-temperature butter for the pan

Egg wash

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 2872

  • Total Fat: 31.6 g
  •     Saturated Fat: 10.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 835.5 mg
  • Sodium: 2707.7 mg
  • Total Carbs: 536 g
  •     Dietary Fiber: 18 g
  •     Sugars: 58.2 g
  • Protein: 97.6 g

how is this calculated?

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1.  Mix and ferment the dough, then add the rest of the flour. Knead the dough for about 2 minutes to molsten all the flour.

2.  Cover the dough and let rest for 20 minutes.

3.  Knead the dough by hand for about 10 minutes, until smooth. Let it rise at room temperature for about 2 hours, or until doubled in volume.

4.  Divide the dough into 3 pieces and round each piece of dough into a ball.

5.  Roll each ball of dough into a rope about 24-inches long and begin to braid.

6.  Braid the ropes.

7.  Place the loaf on a buttered sheet pan. Cover the loaf with plastic wrap and let it rise until almost doubled in volume.

8.  Remove the plastic wrap and brush the loaf with egg wash.

9.  Bake until deep brown.

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