Homemade Challah Bread

I have two version of this recipe. This is the version that is best if you have an electric mixer and some time to let the dough rise.


  • 3 pkg. yeast
  • ¾ cup warm water
  • Sprinkle of sugar
  • 6 cups of flour
  • ½ cup canola oil
  • ½ cup sugar or honey
  • 4 unbeaten eggs
  • 1 Tablespoon of course salt
  • ½ cup warm water
  • Pam or additional oil
  • yolk of one egg, beaten with ½ a shells worth of water
  • sesame or poppy seeds


  • mixer with dough hook
  • measuring cups
  • knife
  • baking sheet


  1. Dissolve yeast in ¾ cup warm water. Sprinkle with a little sugar. Let stand until dissolved and bubbly.
  2. In mixer bowl add flour, oil, sugar or honey, 4 unbeaten eggs, and 1Tbs coarse salt. Add yeast mixture plus ½ c warm water.
  3. Mix until dough becomes smooth and elastic. (about 10 minutes) If your need to keep dough from being sticky add a little more flour.
  4. Set aside in a bowl that has been greased with Pam or oil; cover and leave in the unheated oven for about 20 minutes until it doubles in size.
  5. Remove the dough from the bowl and punch down.
  6. Divide into 3 sections (2 if you want very large loaves). Divide each section into 3 strands and braid them together. Tuck the ends under and place on oiled or Pam-sprayed baking pan.
  7. After you have the 3 loaves prepared, cover and let stand for about 20 minutes until it almost doubles again.
  8. Take the yolk of 1 egg and add enough water for one shell. Mix and brush on the loaves before baking. Then sprinkle with sesame or poppy seed.
  9. Bake in preheated oven at 350°F about 20 minutes until browned. You can tap the bottom to see if it sounds hollow to test for doneness.
  10. Let cool on a rack.

What you should know

This freezes very well if you freeze it the same day.

Re: Challah