Serves a Crowd
Ima's Challah
Popular on Food52
149 Reviews
giyengar
December 15, 2022
Please stop using cup measures for bread recipes. Please?
Rosalind P.
December 15, 2022
You are so right! I think I've become known as the "please use weights not volume" internet nag. My messages are all over the cooking cloud but, sadly, not making much difference.
Lisa J.
May 20, 2022
HI- Make this all the time. Today was the BEST: 1 cup of warm water to rise the dry yeast( 2 1/4 tsp) WITH 2 tsp of sugar; used 3 cups BREAD FLOUR, and 3 cups all purpose flour; rose for 2 1/2 hours; punched down, braided for two loaves, rose for another 1/2 hour, baked for 25 minutes. AWESOME . rose beautifully and had full smooth grain- tasted mellow, cushy.
Karola
February 26, 2022
Yes I would like clarification on water and yeast too please, I'd love to make this but reviews over water are putting me off as I don't want to waste time or ingredients (who does?) Perhaps say 'updated + date' at top so people regain confidence? Thank you!
Laurel S.
February 26, 2022
Here is the original recipe, with correct water and yeast amounts. It's DELICIOUS!
http://notderbypie.com/imas-challah-now-with-whole-wheat-instructions/
http://notderbypie.com/imas-challah-now-with-whole-wheat-instructions/
N
December 9, 2023
So should be 1.5 c water from what that says, 1 cup for the yeast dissolve, 1/2 c for the egg mixture
paulishenao
January 9, 2024
You can use less water but in any case if you can role the dough to knead it you have to add flour until
You can. Might take you a bit longer but Maki g bread is all about patience.
You can. Might take you a bit longer but Maki g bread is all about patience.
Catherine P.
February 26, 2022
Could someone please clarify the amount of water
Ingredients show 1 1/2 cups divided Directions show 1 cup + 1 cup
Also yeast amount seems excessive
Many thanks
Ingredients show 1 1/2 cups divided Directions show 1 cup + 1 cup
Also yeast amount seems excessive
Many thanks
Laurel S.
February 26, 2022
This is the original recipe. I don't know what happened to the one here, but it is definitely not right.
http://notderbypie.com/imas-challah-now-with-whole-wheat-instructions/
http://notderbypie.com/imas-challah-now-with-whole-wheat-instructions/
insecureepicure
February 26, 2022
water and yeast are not set in stone. depending on humidity you might need more or less water. also, you can use less yeast and give the bread more time. take a chance.
May
February 18, 2022
I been making this recipe a lot of times and its the best. I always used quick rise yeast and added 1/4 cup water to mix with the oil,eggs honey. Yes it was a bit confusing because there 2 cups of water. Thanks for sharing.
Kizen T.
February 7, 2022
recipes in grams please..
Rosalind P.
February 18, 2022
I agree! Weights are the best way to measure, especially for baking, although I don't care if the weights are in metric (grams) or imperial (ounces). So much easier and accurate.
Margo W.
December 3, 2021
This recipe must have been updated with new water measurements and is now unworkable. I’m so upset because I’ve made it many times over the years and it’s come out perfectly. I’ve just had to toss two batches of extremely wet dough (made with two cups as the instructions dictate and 1.5as in the ingredients. ) please revert back to the original recipe.
Mirella
December 3, 2021
Margo- I read the ingredient list several times and came to the same conclusion (also see my comment about the amount of yeast below).
Mirella
September 12, 2021
Just a comment- The amount of water (1 1/2 C) in the ingredient list does NOT match the amount of water in the instructions (1 C in Step 1 and another 1 C in Step 3). Also, I used the 2Tbsp of yeast and I thought that the rise was way too fast. I am guessing that you really meant 2 tsp not 2 Tbsp because that would more closely match one standard package of yeast (2 1/8 tsp)....and I bet that's what your mom used. It would be great if the recipe could be corrected.
Tammy W.
September 18, 2020
I just tried this recipe. I used half all purpose flour and half white whole wheat. I used my Stand mixer to knead for about 9 minutes or so. The dough doubled in an hour. I don’t know how it will taste but it looks great and my house smells wonderful. Thanks for all your great recipes and ideas.
Lisa J.
August 8, 2020
Ima's challah, Have been making this for years and this time tried the 2 tbsp yeast. Although u say way too much yeast, and it did rise in under 2 hours it happened to be the most finely grained and well risen challah from this recipe that I ever made. Dough was a bit sticky coming form the kitchen aid dough hook mixing so kneaded by hand it a bit more and was able to handle it better before the first rise and when making the braids. So the question is, "How sticky should the dough be when you are finished kneading in the kitchen aid and then what to do to make it less sticky: less water? more flour?"
thx
thx
Stephanie T.
May 8, 2020
Used this recipe to make my first challah ever and it was a success! I think I’ll just use the whole egg for my egg wash next time, as egg white lends to a shinier finish. Also, instead of a second loaf, I made the other half into cinnamon buns and they were amazing!
apple_pierate
August 13, 2019
I have been making challah on and off from my family's recipe for several years. That particular recipe for some reason just DOES NOT work in a stand mixer (my mother says the "sweat and swearing" are essential ingredients and help us remember our ancestors suffering or something), and since I had a hankering and an injured hand I went in search of a recipe that I could do in a stand mixer.
This recipe gave me a lot of grief. The end result was decent but required about 2 extra cups of flour to get to a dough consistency that could be kneaded by my KitchenAid with the dough hook attachment. This resulted in a dough that was both over and underworked by the time it came out of the bowl, resulting in a sticky mess that was very hard to scrape out into a second oiled bowl for the primary rise. I'm guessing that the recipe writer either was working with very dehydrated/old flour or packs the flour into the measuring cup, which is not notated in the recipe. The recipes I'm familiar with for breads generally have a lower moisture content, so I guess I should have expected that to happen, but if you're making this from the recipe expect to add a significant amount of flour.
I batch rose it instead of splitting (to save dishes) which worked fine. I did a minor second knead by hand (2 min) before rolling out for braiding to reincorporate the oil on the surface and make the dough more uniform. It's not in the recipe but if you want a good result you need to give it 30 minutes to rise again after braiding before the egg wash. I did like the flip braiding trick and will be repeating it in the future. Breads of this size will never be done in 25 minutes, mine took 45ish with the oven temp lowered to 350 to prevent burning. Even with a second rise it doubled in size in the oven, resulting in a semi-craggy looking outside that no amount of additional egg wash could make shiny and a slightly dense bottom. I agree with other reviewers, cut the yeast in half and you'll get a better result.
Overall rating: 3/5, it's just okay. Might work better if working by hand with the fold and slap method as opposed to a stand mixer. I'm willing to give this another shot with packed flour, halving the yeast, and maybe cutting back the water and sugar slightly (and possibly a longer second rise). The braiding method is great, and I liked the hint of cardamom with the poppyseeds I put on top. It's not bad, but I've definitely made and eaten better.
This recipe gave me a lot of grief. The end result was decent but required about 2 extra cups of flour to get to a dough consistency that could be kneaded by my KitchenAid with the dough hook attachment. This resulted in a dough that was both over and underworked by the time it came out of the bowl, resulting in a sticky mess that was very hard to scrape out into a second oiled bowl for the primary rise. I'm guessing that the recipe writer either was working with very dehydrated/old flour or packs the flour into the measuring cup, which is not notated in the recipe. The recipes I'm familiar with for breads generally have a lower moisture content, so I guess I should have expected that to happen, but if you're making this from the recipe expect to add a significant amount of flour.
I batch rose it instead of splitting (to save dishes) which worked fine. I did a minor second knead by hand (2 min) before rolling out for braiding to reincorporate the oil on the surface and make the dough more uniform. It's not in the recipe but if you want a good result you need to give it 30 minutes to rise again after braiding before the egg wash. I did like the flip braiding trick and will be repeating it in the future. Breads of this size will never be done in 25 minutes, mine took 45ish with the oven temp lowered to 350 to prevent burning. Even with a second rise it doubled in size in the oven, resulting in a semi-craggy looking outside that no amount of additional egg wash could make shiny and a slightly dense bottom. I agree with other reviewers, cut the yeast in half and you'll get a better result.
Overall rating: 3/5, it's just okay. Might work better if working by hand with the fold and slap method as opposed to a stand mixer. I'm willing to give this another shot with packed flour, halving the yeast, and maybe cutting back the water and sugar slightly (and possibly a longer second rise). The braiding method is great, and I liked the hint of cardamom with the poppyseeds I put on top. It's not bad, but I've definitely made and eaten better.
Rosalind P.
August 14, 2019
Yikes! What a trial this recipe was for you. I would have thrown in the towel and gone on to another recipe. But it sounds as if you got a decent if not great result. I make challah every week too with a much different recipe but some of the same techniques. If I try another recipe my family is not happy: "If it's not broken don't fix it." The book "Blessing of Bread" by Maggie Glezer has many challah recipes and lots of interesting narrative as well as other breads from around the world. It's out of print but available used. That said, I'm going to try this one. But the problems you encountered might not have occurred if the ingredients had been given in weight measures instead of volume. Good luck with the next try.
JKazzaz
March 27, 2020
I think there is actually a typo in the recipe with regards to the yeast. The original recipe posted on the author's blog specifies that it only needs 2.5tsp of yeast. Somehow it got transposed into 2tbs when posted on this site. I use the 2.5 tsp measure and swap out 1/4 of the flour with whole wheat flour and it turns out great. Source to the original recipe: http://notderbypie.com/imas-challah-now-with-whole-wheat-instructions/
Rosalind P.
March 27, 2020
You are so right! Good catch. 2 Tablespoons of yeast is way too much -- obviously a typo. 2 1/4 teaspoons is standard for this much flour, but if you're patient, you can reduce even that: the less yeast, the better the flavor. Just takes longer to rise. But certainly use the original recipe's 2 1/4. (the standard yeast envelope)
Jennifer G.
September 19, 2021
This recipe is doubled from the version on the blog, so I think it is supposed to be 5 tsp or 1.7 Tbsn.
Miriyam G.
March 1, 2019
This is the most delicious challah I have ever made. I have tried dozens and dozens of recipes (including my own mother's). But the brilliance of adding a bit of cardomon, as well as the mix of white whole wheat & white (I include some bread flour), along with the EASE of the risings: you really win the prize Ima shel Riva! Bless you! By the way, I add a variety of different seeds to the top of the braids: fennel, caraway, black sesame, white sesame, etc. etc. Beautiful and delicious. Thank you so much for this recipe!
Michele K.
December 13, 2018
Do you recommend using all-purpose flour or bread flour for the challah?
Rosalind P.
December 16, 2017
Please, please, please (add as many "pleases" as can fit) give ingredient measurements in weights, ESPECIALLY for baking. Volume measurements for flour are too darn tricky and inconsistent! I know, I know...it's how it's done in the U.S. But I was bedeviled by them and consequently stayed away from baking, again, especially yeast breads. But since they are now more and more in use, I am an indefatigable baker. Please???
Carole O.
April 17, 2017
I baked the challah from this recipe, but changed some stuff because I've made a lot of bread in my life, and there were things about the recipe that struck me as inconvenient or just plain wrong. The challah turned out great, btw. I didn't add the sugar, although my son thinks I should have, but he likes a sweeter bread than I do. I mixed the dough with a dough hook in my Kitchenaid, and added the liquid to the yeast mixture first, then added the flour mixture a cup at a time. I used maybe another half cup of flour while kneading, which I did for a full ten minutes. I looked at the baking time and thought that'll never work!, so I baked it at 325 for 45 minutes, and it was perfect.
Yayita
January 24, 2017
First time bread maker, this was a success! I had tried another Food52 recipe: Jessica's Five Fold Challah and it didn't work out for me as the though as very sticky, hard and unmanageable to even do a braid on it :( I decided to give this one a try and it worked! I I ended up trying another Food52 recipe: Ima's Challah. In this recipe they ask that the instant yeast be used and in the comment saw that the author specified Active Dry Yeast. Per the recipe I proof the Yeast for 5 mins and used my standup mixer to do the mixing. And it worked! I successfully made challah bread that was both pillowy and chewing. Which leaves me scratching my head as to why the dough for Jessica's Five-Fold Challah didn't seem to work for me. I will be making this one again :D
Sherry Z.
November 7, 2016
Long time baker here – This recipe overall had a great result. I did change a few things. For one, I left out the 1/4 cup of sugar. That seemed to be a huge amount of sugar in addition to the 1/4 cup of honey and the bread was none-the-worse for it. I also let the challot proof for another 20 minutes after shaping. Lastly, I always add a touch of milk, olive oil, cinnamon, and sugar to my egg wash – it makes it easier to spread and adds a nice sweet flavor. The one issue that I would fix next time is that this recipe calls for an insane amount of yeast. It took Waaaaaaaay less that 2 hours for it to double in bulk – it actually took less than one hour. I even deflated some of it a bit of the way through to let it re-rise to develop more flavor. I am positive you could get away with only using one packet of yeast rather than two. (I usually use half of one packet for a single loaf, so I was a little suspicious going in.) Overall though, beautiful and delicious result.
Sara
October 2, 2016
I was super excited to follow this recipe, but once the loaves went into the oven, things began to fall apart. At 20 minutes, the edges were a beautiful golden brown and the valleys between braids were still raw. I bordered the pan in foil over the brown edges of the loaves and had t nearly double the time to get something I could be happy with. Is it common for challah to bake unevenly.
Kaite
September 29, 2016
This recipe was somewhat disastrous for me. I've made bread before but using recipes that had ingredients listed by weight. I've been really wanting to make this though so today I gave it a try. First off the dough was so sticky! It took me an hour to get it where it needed to be. Gradually adding more flour a little bit at a time. Ok. Proofed the dough, turned it out, rolled the logs, braided, egg washed, stuck it in the oven. After 22 minutes I took it out and could tell it was raw. Had to stick it back in for another 15 minutes as the internal temp was still too low. All the while I had my other loaf proofing a second time on the side lines. Took the first loaf out of the oven after cooking 40 minutes. It works. My husband enjoyed it. Second loaf, 25 minutes later and it is still raw in the middle. Had to cook it longer. While things did turn out in the end, I really had to fidget with the recipe to make it work. Not sure I want to give this recipe another go as it was more fussy than I had hoped.
messy K.
September 19, 2016
I had high hopes for this recipe but it was really wet and I had to end up adding a lot more flour which made it really dry.
Dale C.
June 18, 2016
Hello! Just trying this out for the first time. The edges of my bread are nice and brown, yet the bread as a whole doesn't look golden, is there something I did wrong?
Laurel S.
April 11, 2016
I don't have silpat liners - should the baking sheet be oiled, floured, or left dry?
Laurel S.
April 11, 2016
Nah - just an old fashioned cook here. Surely we can bake bread without silicone or paper, right? I'm not an experienced bread-baker, but it seems I remember my grandmother buttering her bread pans - maybe I'll just try that. ;)
Maven53
April 4, 2019
I too don’t have silpats so I just put some parchment paper on the sheet pan. Worked fine.
CanadaDan
December 31, 2015
fantastic recipe! i halved it to make one loaf, and used about 3/4 of a tbsp yeast instead of 1 tbsp since i proofed it for about 16 hours in the fridge. i also added the yeast to the flour directly instead of proofing it in water, and let the braided load proof for about 1.5 hours at room temp. sprinkled some coarse salt on top before baking too. it came out really well...colour wasn't perfectly brown all around but i blame that on my oven and the fact that it was my first time braiding a challah. will use this recipe from now on. thank!
Rebecca F.
September 14, 2015
Made this for rosh hashanah-- it was a huge hit! Thanks for a great recipe!
Simone H.
August 22, 2015
This is now my go-to challah recipe. I love it! My only addition is to let the dough rise for a second time (for about 20-30 minutes) after the challot have been braided.
Short &.
April 6, 2015
I made this the other day. Split it into one large loaf and two mini loaves. It is totally delicious! Everyone loves it, even the dogs who, when I left the house to gift the two smaller loaves, climbed on the kitchen counter and ate the ENTIRE large loaf! Making more tomorrow and storing it in the cupboard where they cannot get to it unless they grow thumbs...
burning-ice
March 29, 2015
This was lovely, and very easy! I added some lime peel to the dough, and it tasted amazing. Will do this many more times, I am sure.
Michelle D.
February 8, 2015
I just took my loaves out of the oven. They rose beautifully but the crust came out harder than I was expecting. I subbed melted butter for the oil and didn't do the egg wash. Any ideas about the crust?
pvanhagenlcsw
December 27, 2014
I have always wanted to make challah and this presented the perfect opportunity. Wonderful recipe with amazing results. High praise from all those who were fortunate enough to taste it.
Leora
November 13, 2014
Can you please provide weight for dry ingredients?
Rivka
November 13, 2014
Hi Leora,
I don't think I can provide accurate weights for the dry ingredients in this recipe. My cup of flour typically weighs 4.5 oz, and I think 5 grams of yeast is about 1.5 teaspoons, which means 2 tablespoons of yeast is about 20 grams. Other than that, can't speak to the weights - it's a "heritage" recipe, so I make it as instructed, using cups and spoons. Less consistent, perhaps, but I'm so used to it that I've never bothered to weigh for this recipe. If you do, report back.
I don't think I can provide accurate weights for the dry ingredients in this recipe. My cup of flour typically weighs 4.5 oz, and I think 5 grams of yeast is about 1.5 teaspoons, which means 2 tablespoons of yeast is about 20 grams. Other than that, can't speak to the weights - it's a "heritage" recipe, so I make it as instructed, using cups and spoons. Less consistent, perhaps, but I'm so used to it that I've never bothered to weigh for this recipe. If you do, report back.
Courtelizab
October 15, 2014
Do we not let them rise a second time after shaping?
Rivka
October 15, 2014
The Food52 team did proof them before baking, and I've taken to doing so as well, but it isn't essential. If you do, 30-45 minutes should suffice.
Sharon N.
October 15, 2014
Yes, I always do a second rise, usually between 45-60 minutes depending on how warm the kitchen is!
Jenn2323
September 24, 2014
Rivka, I have finally mastered your recipe! My challahs were sweet, moist, golden. Your recipe tops them all! Shanah Tova!
zlota
September 23, 2014
Hi!! I also make challah every week, my recipe its similar to yours, but I've been having problems baking the challa, maybe you can help me! I bake it at 325 and use 2 baking sheets one stuck to the other to protect the bottom, I bake it for 20 minutes first and then turn it half thru, and keep baking 20 more minutes, if its turning too brown I tent it loosely with aluminum foil. But the problem is that they are a little raw in the center, just a little piece, but I want it to be perfect, that just happened today that im baking round challot for Rosh Hashana!!
Do you have any advice on that??
Thank you Rivka:)
Do you have any advice on that??
Thank you Rivka:)
Rivka
September 23, 2014
Zlota, have you calibrated your oven? 325 is pretty low and shouldn't cause the challah to burn. I wonder if your oven runs hot. It also sounds like you're pulling out the loaves too early. You might try starting the oven higher - 350 or 375 - to get that heat all the way to the center of the loaves, then turn down the oven after 15 minutes or so and bake until brown on top. Wish I knew what exactly went wrong - hope this helps.
Suzy A.
September 17, 2014
I'm new to bread baking. Can this be made on a weekend and left in the fridge or freezer for a couple of days before baking?
Rivka
September 17, 2014
You can freeze it unbaked, but be sure to bring it all the way to room temperature before letting it proof a bit. Otherwise it won't fully rise, and then it'll overrise in spots once it hits the oven.
Anne-Cecile B.
September 14, 2014
I could not get this recipe right on the first try... do you have any advice for bread beginners? My dough way too sticky and I couldn't save it. This is the first time I was using active dry yeast. I used the Kitchen Aid Stand Mixer with the paddle and the hook but it didn't work for me. I'm trying to pinpoint what I did wrong, thank you!
Rivka
September 17, 2014
Anne-Cecile, see my comment right below this one - you can add more flour, let it rest, refrigerate the dough, or all of the above. You can also wet your hands a bit when shaping; that's an old Rose Levy-Berenbaum trick that often works for me and helps avoid adding too much flour.
Rivka
September 8, 2014
Hi everyone! If your dough is too sticky, you can add a wee bit more flour, but you might try kneading it a little longer, letting it rest a bit, or even putting it in the fridge. Over the years, I've done all of the above with success.
Jenn2323
September 8, 2014
I had the same problem, but everyone else kept saying how perfect the recipe was. Food52 can you help solve the "wet, beyond, sticky" dough? Is the marble countertop too cold or hot? Could the temperature where my challah rises too cold or hot?
Sheila L.
September 8, 2014
I agree with Pikilinska. Mine was also dense and dry. The dough was so wet I added more flour. Is it supposed to be so wet or should I hold back on the water?
Pikilinska
September 7, 2014
The flavor of the this challah is fantastic, however, mine came out fairly dense. I added some flour during the kneading process because it was quite sticky but not more than an 1/8 cup. Any ideas? Do I need to leave it in the oven longer?
Allison T.
August 9, 2014
I love making bread homemade. I think I will be making this recipe this week. Since moving south I have been having a bit of a problem with my bread since we have so much humidity. Thanks for sharing this recipe!
www.lashesanddashes.com
www.lashesanddashes.com
Riegan
May 10, 2014
Excellent recipe! I made the whole wheat version, kneaded by hand for 10 min, let it rise for about 3 1/2 hours, braided it and then let it rise for another 1 1/2 hours before baking for 22 minutes. It was perfect and delicious. I served it to my guests right out of the oven. We made a meal out of 1 loaf, hummus, olive oil and dukkah, cheese, and honey. This will be my go-to challah recipe from now on. Can't wait to try it with raisins!
MrsPrincess07
April 9, 2014
I have made this recipe a few times now and today, I perfected it! I had been kneading by hand but was getting a rather heavy bread. Tasted great, but just heavier than any challah had I eaten before. I used my 7qt stand mixer today to mix and knead, it required a lot of extra flour, and finished the knead by hand. The bread once braided rose nicely but spread in the oven. I expected it to be dense like the other loaves. Not so! it was super soft, super light, and the texture is PERFECT! I am printing this recipe, making some notes, and will stick to this recipe from here in out. Thanks for publishing this!
Zazie
March 18, 2014
This was a great recipe! I was worried because the dough seemed very sticky when I tried to knead it, but it all came together beautifully. One tweak: I let it rise for nearly an hour after braiding. A delicious loaf of challah!
Teodora B.
March 3, 2014
Just made it all by hand and it wasn't not at all difficult. Perfect - fluffy and heavenly delicious. My family loved it.
Emily L.
January 18, 2014
i made this and it was absolutely wonderful! i froze half a loaf (wrapped in aluminum foil and then a plastic bag) and heat it up whenever i want some (which is very frequently). thank you for sharing this recipe!
Sandra
December 19, 2013
As this was the first time i made this recipe, i followed it almost to a T. I used a 1.5 t of cardamom ( love love cardamom), added 1cup of candied orange peel and used deb perelman's round challah method of shaping. Afraid to say, 1 round loaf lasted a day and a half at home. The other was quickly shipped to mom's.
Karola
December 14, 2013
Oh my. I had been close to despair. Looking for a recipe for soft, dense doughy loaf but every recipe I came across for bread said 'light and airy'. Nooooooo!!!!! Did any one else on this planet want a soft and doughy loaf apart from me? Then my husband found this and he's converted too. I LOVE this recipe - I was a first time challah-maker and they turned out so well. Thank you so much - this soft doughy beast is a dream.
MrsPrincess07
October 23, 2013
Hello!
I am interested in making this recipe. Is there a conversion that you know of for granulated active dry yeast or are these one in the same (new to bread baking)?
I am interested in making this recipe. Is there a conversion that you know of for granulated active dry yeast or are these one in the same (new to bread baking)?
MrsPrincess07
October 29, 2013
Thank you for replying! Also thank you for answering the question above- I also want to try to let it rise in the fridge. This is a recipe I will make this week. I miss Challah! We moved to South Dakota and that is no where near on the radar out here.
Phred
October 15, 2013
I noticed you don't let it rise again after you braid it. Did I miss that step or is there enough oven spring you don't need too?
Thanks,
Fred
Thanks,
Fred
Rivka
October 15, 2013
Hey Fred, thanks for your question. I didn't used to let it rise before baking, but I have recently incorporated a second rise (about 45 minutes), and the challah ends up much airier and fluffy as a result. If you prefer a denser loaf, skip it. Enjoy!
kgindermaur
September 18, 2013
This was my first time ever baking bread by myself, and I loved it! I halved the recipe to make just one loaf and used half whole wheat/half all-purpose flour. Also I forgot the salt (oops), but it was still delicious. I ate it all in just a few days!
breadwhisperer
September 14, 2013
This is my new favorite challah recipe - thank you!!! In the spirit of the Food52 discussion being waged on the home page about volumes vs. weights, I thought I would share the weight measurements I used for this recipe. These are the weights I used to make ONE challah loaf:
Water 165g
Flour 490g
Honey 40g
Canola oil 56g
For everything else, I followed the recipe amounts as written in TBS/tsp - except for the salt, which I doubled. (I use Morton's Kosher Salt, and I used 2 tsp for just one loaf.)
I did not weigh my eggs, so the amount of flour will vary.
I didn't proof the yeast; I just dumped everything in a KA mixing bowl and kneaded by machine until the gluten was developed. I let it sit at room temperature for about an hour, degassed the dough, and put it in the fridge overnight. (I didn't grease the bowl; I just kept it in the KA mixing bowl with the cover on.) Next day I scraped it out onto a silpat mat, lightly floured it, and using a rolling pin shaped it into a rectangle. I sprinkled raisins on top, and rolled up the dough into a long rope. Because this was for Erev Yom Kippur, I spiraled the rope into a round shaped challah and let it rise for about 3 hours (on a parchment-lined baking sheet inside a large plastic tub.) Then I brushed it with the egg wash and baked for 30 minutes until the internal temperature was over 190F. I cooled it on a rack but covered the top of the bread with a dish towel so the crust would be soft.
Thank you again for sharing your mother's recipe - it is the challah I remember from my childhood!
Water 165g
Flour 490g
Honey 40g
Canola oil 56g
For everything else, I followed the recipe amounts as written in TBS/tsp - except for the salt, which I doubled. (I use Morton's Kosher Salt, and I used 2 tsp for just one loaf.)
I did not weigh my eggs, so the amount of flour will vary.
I didn't proof the yeast; I just dumped everything in a KA mixing bowl and kneaded by machine until the gluten was developed. I let it sit at room temperature for about an hour, degassed the dough, and put it in the fridge overnight. (I didn't grease the bowl; I just kept it in the KA mixing bowl with the cover on.) Next day I scraped it out onto a silpat mat, lightly floured it, and using a rolling pin shaped it into a rectangle. I sprinkled raisins on top, and rolled up the dough into a long rope. Because this was for Erev Yom Kippur, I spiraled the rope into a round shaped challah and let it rise for about 3 hours (on a parchment-lined baking sheet inside a large plastic tub.) Then I brushed it with the egg wash and baked for 30 minutes until the internal temperature was over 190F. I cooled it on a rack but covered the top of the bread with a dish towel so the crust would be soft.
Thank you again for sharing your mother's recipe - it is the challah I remember from my childhood!
Sandra
December 15, 2013
Thanks for the weights measure, breadwhisperer. Would you just double these to make 2 loaves? This will be my second attempt at Challah making. I have three different recipes I am trying and will see how they go.
salem
July 17, 2013
What is the recipe if im only making one vraid i would totally love to make this recipe:)
Sharon N.
June 8, 2013
We Re all loving your challah recipe here in the UK. I have actually been making challah rolls and freezing them so we can just take out what we need the night before and they are delicious! Thank you so much for this recipe.
Musicnimby
April 11, 2013
Love this recipe! I was wondering how long we can refrigerate the dough before braiding and baking... Thanks! :)
Rivka
April 12, 2013
Hi there - you should be okay leaving the dough in the fridge overnight. If you want to leave it longer, you might consider cutting the yeast by 1/3 to prevent overrising.
SydAnderson
February 12, 2013
First time ever making bread! Came out beautifully and the recipe was so easy to follow! You would think I was a pro.
cosmicbeekeeper
December 11, 2012
This is a beautiful challah bread. I have made it twice now (in high altitude) and it has turned out great. I have been told by numerous people that it is the best challah ever made. Thank you!
copa
September 22, 2012
How many ounces are equivalent to each cup of flour
Have tried the recipe once and its delicious - just want to make sure am using the correct amount of flour.
Thanks
Have tried the recipe once and its delicious - just want to make sure am using the correct amount of flour.
Thanks
Rivka
September 24, 2012
Depending on whom you ask, a cup of flour equals anywhere from 3.5-5 oz. I've measured my cups a few times, and they hover around 4 oz.
Rivka
December 26, 2012
My favorite cup measure full of AP flour weighed in at 4.1 oz, so I tend to use 4 oz of all purpose flour for 1 cup in my recipes. That said, I've seen other measurements at 4.5 or even 5 oz.
insecureepicure
September 17, 2012
You do not mention a second rise after the braiding. Is there one or do you really just put it straight into the oven?
Rivka
September 17, 2012
I don't typically do a second rise, but the Food52 testers did a second rise when they tested it for a wild card and it worked great. I've tried it with the second rise since then, and it makes for a slightly airier loaf. Enjoy!
Morgan
August 16, 2012
Rivka, would it be better to use half and half AP flour with whole wheat flour or 100% bread flour? Or half bread flour and half AP? I don't have white whole wheat flour and I'm not sure what to do.
Rivka
August 16, 2012
If you use 100% bread flour, the challah will come out fantastic. I like some whole wheat in my challah, but regular whole wheat can be pretty dense; if that's what you're using, I'd keep it to 1/3 of the total amount.
lisa57312
March 19, 2012
This is the most delicious bread. The recipe is very forgiving and comes out perfect every time! Of course my Kitchenaid mixer does all the hard work. I love this bread...
thank you. Lisa
thank you. Lisa
riv
January 2, 2012
Wow, what an interesting idea! I love cardamom in almost everything, but do you think I can sneak it past the rest of my family? Is the flavor subtle or fairly distinct? They're pretty vanilla when it comes to their challah (no, not in their challah ;)
midnitechef
January 5, 2012
Try adding a little, maybe 1/2 tsp, it won't be too overpowering. I've also added dried fruit or berries chopped very small, it give it a Christmastime feel.
midnitechef
October 4, 2011
Very similar to my Finnish Pulla bread, it is spiked with cardamom and I like to do an eggwash and sprinkle turbino sugar on top. So delicious as a breakfast toast with butter and preserves :)
naomisachs
October 3, 2011
I made a similar recipe for Rosh Hashanah using KA Bread flour and had disastrous results - so sad after all the time and effort...is all purpose flour preferred here?
Rivka
October 3, 2011
oh, no - that's strange. Bread flour contains more gluten (usually in the 12-15% range), so if anything, it should produce a more well-developed dough structure. Did the dough not rise? What was the issue?
TheWimpyVegetarian
October 1, 2011
This looks so beautiful! I've never made challah and it's been on my list of "to make" items for a long time. Looks like it's time to make it with your wonderful-sounding recipe! Congrats on the Wild Card pick!!!
Rivka
October 3, 2011
Thanks, ChezSuzanne! Challah definitely needs to be bumped up on your must-make list. It's pretty delicious. And challah french toast is an absolute must as well.
AntoniaJames
September 29, 2011
Congratulations, Rivka! This looks perfectly lovely. And the timing couldn't be better, as I was just commenting on bella s.f.'s Grand Marnier French Toast recipe the other day, saying that I need to make some challah this week, to make that French toast for Mr. T this weekend. I'm so looking forward to trying this! ;o)
hardlikearmour
September 28, 2011
Congratulations, Rivka! What a gorgeous bread. I love challah and can't wait to try your version (with the cardamom- yum!)
Midge
September 28, 2011
Congrat Rivka! I've always wanted to make challah and your recipe seems like a great place to start.
drbabs
September 28, 2011
Congratulations, Rivka, and happy new year! ( i have to try this...love the white whole wheat flour, too.)
mrslarkin
September 28, 2011
Holla for the challah! (sorry - i couldn't resist!) Love the KA White Whole Wheat. Can't wait to give this a try. Congrats, Rivka! and Happy New Year!
P.S. Have you ever tried it with Active Dry Yeast?
P.S. Have you ever tried it with Active Dry Yeast?
Ordinary B.
December 31, 2010
Just came across this recipe and I am intrigued by the addition of cardamom. Right now, I'm on a chulent/hamin mission, making a new chulent every week till we find a new favorite. But when we're done with this mission, I think I may embark on a mission to find a new challah recipe. I make challah every week and while we love our recipe, it might be time for a change. I like the sound of yours because it's a lot like mine with just a few changes. Mine also uses honey and lots of eggs!
Question for you - have you ever made it with five pounds of flour? If yes, did you figure out the quantities for a 5 lb. recipe?
Thanks!
Question for you - have you ever made it with five pounds of flour? If yes, did you figure out the quantities for a 5 lb. recipe?
Thanks!
Rivka
December 31, 2010
I, too, love the cardamom addition in this recipe -- gives it a little unexpected spice. If you assume 5 oz for every 1 cup flour, 5 pounds of flour = 80 oz = 16 cups. This recipe calls for 6 cups, so it's not the easiest to make using a 5-pound-of-flour conversion ratio, but if you want to use exactly 5 pounds, you'd make double-and-one-third (2 1/3) the recipe here. You could also either double or triple, which would overshoot or undershoot slightly. Best of luck!
Ordinary B.
December 31, 2010
Thanks for the conversion tips, Rivka. I like to make five pounds because my kids seem to get VERY hungry when I bring out the Challah. They eat a TON of it. If I make five pounds I stand a chance of having enough challah for a couple of weeks. :)
allie
December 31, 2010
Just made this - what a wonderful, easy dough... and one of my braids looks "professional" (the others, shall we say, rustic). Rivka, how big is your mixer? My 4.5 quart kitchenaid wasn't quite up to this task -- the dough went too high on the dough hook.
Rivka
December 31, 2010
Hey Allie, Glad you liked the challah dough. I think my bowl is a 5-quart, and while it definitely fills the bowl, I've never had a problem with overflow -- so sorry you did! Truth be told, this dough kneads quite easily by hand, if you're inclined to try that the next time. Happy baking!
NancyM
April 27, 2010
I made this recipe and it worked perfectly! (My first time making challah - Ima knows what she's doing!) I only had a tablespoon or two of honey, but that didn't make much difference. I tried a 6 piece braid on the first loaf and botched it half way through, so the second loaf turned into sweet rolls, which were delicious. One thing I have a question about: Does it really need 2 tablespoons of yeast? Seems like a lot to me.
Rivka
October 1, 2011
Hi Nancy, glad you liked the challah! The large amount of yeast compensates for the shorter rising time. If you want to cut the yeast to 1 tablespoon, you'll need to let the dough rise for - and I'm estimating here - about double the time. Let us know if you do it.
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