Challah Bread

Challah Bread

  • 35 Minutes Prep2 Hours 10 Minutes Total
  • 1 Serving
  • 110 Calories per Serving
Create a traditional bread rich in eggs made for the Sabbath and holidays.

Ingredient List

  • 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


  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.


  • If any of this bread is left over, it makes delicious toast and French toast.
  • Braid ropes gently and loosely, starting at the middle; do not stretch.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 3g 4%, Saturated Fat 1 1/2g 7%, Cholesterol 30mg 11%, Sodium 100mg 4%, Potassium 40mg 1%, Total Carbohydrate 17g 6%, Dietary Fiber 0g 0%, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%, Vitamin D 0%, Vitamin E 0%, Thiamin 10%, Riboflavin 10%, Niacin 8%, Vitamin B6 0%, Folic Acid 10%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 0%, Zinc 0%, Selenium 15%, Copper 0%, Manganese 8%

Other Nutrients (Amount per serving)

Calories 110, Calories from Fat 25, Trans Fat 0g, Monounsaturated Fat 1g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 0g, Protein 3g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 1, Starch 1, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp