Challah Bread


Easy Challah Bread Recipe

Easy Challah Bread Recipe
Easy Challah Bread Recipe

INGREDIENTS, Always Organic

2 Loaves
  • 3 1cups all-purpose  organic white flour, plus another
  • 3 1cups all-purpose flour
  • 2 (1/4 ounce) packages dry yeast
  • 1 organic egg, beaten
  • 1cup organic vegetable or olive oil
  • 1 tablespoon salt
  • 1cup organic sugar
  • 2 cups warm filtered water (approx. 90 degrees F)


  • 1 egg, beaten
  • poppy seeds (optional) or sesame seeds (optional)
Challah Bread with Seeds
Challah Bread with Seeds


  1. First measure out all your ingredients.
  2. Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it’s the same temperature as the inside of your wrist).
  3. After the yeast has dissolved (it’s nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
  4. Mix well (I use the bread hook).
  5. Add egg (already beaten) & oil.
  6. Slowly start mixing in most of the remaining 3 1/2 cups of flour.
  7. The dough will become quite thick.
  8. When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
  9. Add only enough additional flour to make dough manageable.
  10. Knead until dough has acquired a “life of its own”; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
  11. Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
  12. Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
  13. Now, I always write down what time I started so I don’t forget when the 2 hours are up & set a timer every 20 minutes.
  14. After the 2 hours, turn your dough onto your working surface.
  15. Now comes the forming part:

Forming the Dough:

Challah dough forming
Challah dough forming
  1. For Shabbos I always make a 2 level braided challah which looks great & is really easy.
  2. Prepare your baking sheet lining it with parchment paper.
  3. Preheat oven to 375°F.
  4. First, take a large knife & cut the dough in half.
  5. Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
  6. Now, from the first half (where you’ve removed a third) divide the remaining dough into approximately equal thirds.
  7. Roll each third out till its about 10-12 inches (I’m guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
  8. Place on baking sheet.

    Challah dough forming
    Challah dough forming
  9. Repeat the same for other half.
  10. Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
  11. Repeat same for other third.
  12. Now let the challah rise for 1/2 an hour.
  13. After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
  14. Almost done!
  15. Put in preheated oven & let bake for exactly 25 minutes!
  16. Turn off oven & leave Challahs in for exactly another 10 minutes!
  17. Remove from oven.
  18. Enjoy–you deserve every compliment you get!
Challah dough forming
Challah dough forming

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach