Challah Bread

(from megc’s recipe box)

Delicious egg bread.

Source: From my Mom via the cookbook from the synagogue we attended in Saginaw, MI.

Prep time: 200 minutes
Cook time: 40 minutes

Categories: bread


  • 1 pkg. yeast
  • 1 tsp sugar
  • 1/2 c. 110-120 degree water
  • 1/3 c. flour
  • 6 c. flour
  • 2 eggs
  • 2 tbs vegetable oil
  • 1tbs salt
  • 1/2 c. sugar
  • 1 1/2 c. 110 degree water
  • 1 egg for final egg wash


  1. Mix together yeast sugar, water, and flour in a small bowl. Set aside for 10 minutes in a warm place.

  2. Put 6 c. flour in a large bowl. Make a well in that and add the eggs, veg oil, salt, sugar, water, and yeast mixture. Stir to combine.

  3. Knead until smooth and elastic and put in a lightly oiled bowl, coating the dough with oil as to avoid a crust on the bread. Cover with a damp cloth or plastic wrap. Set in a warm place for 1 hour to rise.

  4. Punch dough down and cut in half . Knead each for 2 minutes; let rest for 30 minutes.

  5. Cut each piece into three pieces, rolling each piece into a foot long snake. Braid the cough.

  6. Put them on an oiled baking sheet and let rise for 30 minutes.

  7. Brush with a beaten egg, sprinkle with poppy seeds and let rise for another 30 minutes.

  8. Bake 35-40 minutes at 350 degrees.

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