• 7 cups flour (1Kg)
  • 2 tablespoons dry yeast
  • 5–8 tablespoons sugar (depending on the desired sweetness)
  • 2½ cups warm water
  • ½ cup oil
  • 1 tablespoon salt
1 egg, beaten
Sesame seeds
Poppy seeds

Yields: 4 medium challahs

More Recipes  |  Braiding Instructions and Ideas  |  Tips  |  A guide to Separating Challah


The magic of simple pleasures. This challah is made with the most basic ingredients - it doesn’t even contain any eggs - but anyone who tastes it admires its softness and delicious taste.

Place all ingredients except the salt in a large bowl. Begin kneading. When a ball of dough is formed, add the salt.
Knead the dough for approximately 10 minutes, until the dough is smooth and soft, but not sticky.

Brush the dough and bowl with a bit of oil, cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.

After the dough has risen, knead it for a few minutes. Roll pieces of dough into strands to be braided. To make more airy challahs, roll out each strand into strips, approximately 1/4 inch (about 1/2 centimeter) thick. Roll each strip jellyroll fashion to form a tube and use these to braid the challahs.

Place the challahs in a pan. Brush with beaten egg and sprinkle with sesame or poppy seeds. Cover and let them rise again in a warm place for approximately 40 minutes. In the meantime, preheat the oven to 350° F (180° C).

Bake for approximately 30 minutes, until the challahs turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.



Special Challah Designs

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Bat Mitzvah?
Click Here!

Separating Challah
A step-by-step guide to hafrashat challah, excerpted from the challah book.
Click Here!

hafrashat challah
Rise to New Heights

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