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how to make the best challah bread

How To Make The Best Challah Bread

Annette Reeder - The Biblical Nutritionist
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Servings 4
Calories 2041


  • 1-3/4 cups warm water
  • 1-1/2 tbsp active dry yeast
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1 tbsp salt
  • 4 eggs
  • 6 - 8 cups flour
  • 2 tbsp vital gluten (optional, beneficial with fresh-milled flour)


  • Add yeast to lukewarm water and whisk.
  • Mix honey and olive oil together and then add to water and mix.
  • Add salt and mix.
  • Add eggs and mix.
    add eggs and mix
  • Add 4 cups of flour and mix (The whisk won’t work as well with the flour added. A fork will do a good job.) Add gluten if desired. Add additional flour until dough forms a loose ball.
    I could easily make this in my Bosch mixer, but there’s an element of making this bread by hand that is special.
    add flour
  • Sprinkle a clean countertop with flour and dump the dough onto it. Add another cup of flour and knead. Fold, twist, punch down, and turn dough.
  • Once a good ball is formed, cover with a slightly warm towel, place in a warm location, and let it rise until doubled. It can also be covered with plastic wrap and flipped upside down to double.
    let it rise
  • Once the dough has doubled, split the dough in half. Shape the first half in a circle, flatten out, and cut into 4 or 6 strips. Roll strips to even lengths and braid. Repeat with the remaining dough.
  • Paint the braided Challah loaf with an egg wash (the yoke and white mixed together).
  • Top with Kosher salt, poppy seeds, sesame seeds, or other seed blend.
  • Bake at 350° for 30-35 minutes. The internal temperature should reach 190°.


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Calories: 2041kcalCarbohydrates: 370gProtein: 54gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 164mgSodium: 1820mgPotassium: 561mgFiber: 12gSugar: 36gVitamin A: 238IUVitamin C: 1mgCalcium: 101mgIron: 22mg
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