Make Ahead

Sweet Egg Challah

December 26, 2010
2 Ratings
  • Prep time 2 hours
  • Makes 6 loaves
Author Notes

I have spoiled my children into homemade Challah every weekend for the Jewish Shabbos (aka Sabbath or Shabbat). It may seem like a luxury. But if you've never made Challah before, you should really try it. Homemade challah just doesn't compare to the store bought stuff, and it's nowhere near as daunting as you might think. If you are mixing by hand and want to make things easier, make just a half recipe with a yield of three loaves. Adjust the flour to 9 cups, and use half of all the other ingredients. —Ordinary Blogger (Rivki Locker)

What You'll Need
  • 4.5 tablespoons dry yeast
  • 3 1/4 cups wrist temperature water
  • 6 eggs
  • 5 pounds white flour
  • 3/4 cup sugar
  • 3/4 cup honey
  • 3/4 cup canola or vegetable oil
  • 3 tablespoons kosher salt
  1. Mix the yeast and water together in a large mixing bowl. Add a drop of honey. Let sit for about 5 minutes till it starts bubbling.
  2. Add the remaining ingredients. Mix well. If you're using a mixer (I use a Bosch mixer which handles five pounds easily), mix for about five minutes until smooth. If you're kneading by hand, it'll take more like ten minutes (sorry!) but you'll get such satisfaction it'll all be worth it.
  3. Find a warm toasty spot (I use my bedroom!) and let the dough rise for 1-2 hours, till doubled.
  4. Braid into six or seven loaves (I make mine with four strands of dough), lay the loaves on baking sheets, and then let rise for another hour.
  5. Prepare an egg wash using 2 eggs and about 1 tablespoon of water. Brush the loaves with egg.
  6. Preheat the oven to 350* and once it's hot, bake the challah for about 45 minutes until golden.
  7. Let the Challah cool completely on cooling racks before wrapping in bags and using or freezing.

See what other Food52ers are saying.

  • Jessica Marianna Ekstein
    Jessica Marianna Ekstein
  • Michele Sutin
    Michele Sutin
  • Ordinary Blogger (Rivki Locker)
    Ordinary Blogger (Rivki Locker)

7 Reviews

Jessica M. May 15, 2020
Hi I tried doing the recipe in half as suggested, but how does 5lbs translate to 6.5 cups if I cut the recipe and other ingredients in half? My dough was very sticky and I added more flour to alleviate it.
Ordinary B. May 15, 2020
I am so sorry! I must have made a mistake in calculating the flour for half a recipe. It is more like 9 cups. :( I hope you were able to salvage it. I will fix the recipe now. I actually made this recipe today with 5 lb and it came out yummy. Hope yours is good.
Michele S. December 8, 2019
This was my first attempt at challah and it was fantastic. I made half the recipe in my kitchen aid mixer. Thank you.
Ordinary B. December 8, 2019
So glad to hear that! thanks for letting me know
Michele S. December 9, 2019
This is probably a dumb question. Do you punch the dough down after the first rise. I did but you didn't mention it.
Ordinary B. December 9, 2019
I actually don’t bother! I know most recipes call for that but I find that when I break it into pieces to braid it, it deflates on its own. No harm in punching it down, though! :)
Michele S. December 10, 2019
Thanks. I’m making it again this Shabbat and I am hoping to make the honey whole wheat you also posted maybe the week after.