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Challah Loaf

Challah Loaf

  • Yield: 1 loaf
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  • 2 1/4 tsp Dry yeast
  • 1 tsp Sugar
  • 1 cup Warm water
  • 1 Egg
  • 1/4 cup Honey
  • 3 tbsp Oil
  • 1 tsp Salt
  • 4 1/2 cups Flour, more or less as needed
Egg Wash
  • 1 Egg
  • 2 tbsp Honey
  • 1 tbsp Vanilla


  1. Stir yeast and sugar into 1/4 cup warm water, then let sit about until thick and frothy, about 15 minutes.
  2. Add the egg, honey, oil, salt, remaining water and 3 cups of the flour and mix until a loose batter forms. Slowly add in the rest of the flour until the dough is soft, but not sticky, you may not need it all, or you may need a little more. Once the dough is the right consistency, knead it for a couple of minutes by hand or with a mixer.
  3. Cover the dough and place in a warm place to rise for about 1-1 1/2 hours. Dough should double in size.
  4. Once the dough has doubled in size, punch it down and let it rest for 10 minutes.
  5. Cut dough into three equal pieces and roll each into a long rope. Pinch the ends together and braid the three ropes together. Tuck both ends under the loaf. Place on a lightly greased pan and let rise for 30-40 minutes.
  6. Preheat oven to 375F.
  7. Beat together the egg wash ingredients and gently brush over the loaf.
  8. Bake for 35-45 minutes, until it is golden on top, and firm on the bottom.


Recipe adapted from