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Unique Challah & Bread Recipes


Three-Color Challah

Fruit Bread

Whole Wheat Date Challah

Onion Roll

  • 1½ tablespoons dry yeast
  • ½ cup warm water
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • 2 teaspoons sugar
  • 2 eggs
  • 7 cups flour (1 Kg)
  • 1½ cups warm water
  • 2 teaspoons salt

    Flavorings:
  • 6 tablespoons chopped parsley, or 4 tablespoons zaatar
  • 4 tablespoons sweet paprika

Glaze:
1 egg yolk or 1 egg, beaten
Sesame seeds

Yields: 4 medium challahs

Three-Color Challah


An unusual challah that will add spice and color to any meal.


In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Mix slightly and set aside for 10 minutes.

In a large bowl, combine the remaining ingredients, except for the flavorings. Add the yeast mixture and knead for approximately 5 minutes, until you have a soft, springy dough.

Brush the dough with oil and place in a bowl. 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, divide it into three equal parts. Work the parsley or zaatar through one part and the paprika through another, leaving the third part as it is. The result is three different-colored pieces of dough. Prepare three-strand challahs, each braided with one strand of each color.

Place the loaves in a greased baking pan. Brush with egg and sprinkle with sesame seeds. Cover and let them rise again in a warm place for approximately 40 minutes, until the loaves double in volume. In the meantime, preheat the oven to 400° F (200° C).

Bake until the challahs turn brown. Remove the challahs from the oven and from the pan and cool on a wire rack.



  • 1 tablespoon dry yeast
  • 1¼ cups warm water
  • ½ cup sugar
  • ¾ cup (150 grams) margarine, cut into cubes
  • 2 eggs
  • 1 teaspoon lemon zest
  • 2/3 cup raisins
  • ½ cup dried apricots, chopped
  • ½ cup coarsely chopped nuts
  • 6½ cups flour
  • ½ teaspoon salt
    1 cup citrus-peel jam or any other jam
Glaze:
1 egg, beaten
1 tablespoon sugar

Yields: 2 loaves

Fruit Bread


This bread comes with sweet surprises! You can substitute the dried fruit in the recipe with any dried fruit of your choice

In a large bowl, combine all ingredients except the flour, salt, and jam.

Add the flour gradually and begin kneading. When the ingredients begin to form a dough, add the salt. Knead for approximately 10 minutes, until the dough is soft and pleasant to the touch. Brush the dough with a bit of oil and place in a bowl. 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 another few minutes and transfer to a floured surface. Divide the dough into two parts.

Roll out each part into a square 12 x 12 inches (30 x 30 centimeters). Smear jam onto each square and roll jellyroll style. Pinch the ends together and form into a loaf.

Place the loaves in a pan, 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).

After the loaves have risen, beat the egg with the tablespoon of sugar and brush the mixture onto the loaves.

Bake for approximately 30 minutes, until the bread turns brown and shiny. Remove the bread from the oven and from the pan and cool on a wire rack.



  • 7 cups whole-wheat flour
  • 1½ tablespoons salt
  • 2 tablespoons dry yeast
  • 1 tablespoon sugar
  • 1 egg
  • 3/4 cup date spread
  • 2 cups warm water
  • ½ cup oil
Glaze:
1 egg, beaten
Sesame or poppy seeds

Yields: 3 large challahs
Whole-Wheat Date Challah


The date spread lends the challah a gentle sweetness and a reddish-brown color. Delicious!

In a large bowl, combine flour and salt. Add remaining ingredients and begin kneading. Knead for approximately 15 minutes, until a smooth ball of dough is formed.

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1½ hours, until the dough doubles in volume.

After the dough has risen, transfer it to a floured surface and form loaves. Place loaves in a pan, cover, and let them rise again in a warm place for approximately 1 hour. In the meantime, preheat the oven to 350° F (180° C).

Brush challahs with beaten egg and sprinkle with sesame or poppy seeds.

Bake for approximately 50 minutes, until the loaves turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.

Variation: Add 1 cup of coarsely chopped nuts to the dough.


  • 2 tablespoons dry yeast
  • ½ cup warm water
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • 2 teaspoons sugar
  • 2 eggs
  • 7 cups flour (1 Kg)
  • 1½ cups warm water
  • 2 teaspoons salt
Filling:
2 medium onions, chopped
1/3 cup (70 grams) margarine
1 tablespoon water
1 egg

Glaze:
1 egg, beaten
Poppy seeds

Yields: about 20
small rolls
Onion Rolls


Surprise your family with these delicious rolls for breakfast, lunch, or a light dinner.

In a small bowl, combine yeast, ½ cup warm water, and 1 teaspoon sugar. Stir lightly and set aside for about 10 minutes.

In a large bowl, combine the rest of the ingredients. Add the yeast mixture and knead for about 5 minutes, until a soft and springy dough is formed. Brush the dough with a bit of oil and cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, until the dough doubles in volume.

In the meantime, prepare the filling: Melt margarine. Add the chopped onion, 1 tablespoon of water, and 1 egg and mix well.

After the dough has risen, divide it according to the desired number of rolls. Work each part into a ball on a lightly floured surface. Place the balls in a greased and floured pan, or on a sheet of baking paper. Leave sufficient space between the balls.

Flatten each ball with the palm of your hand. Press both thumbs into the center of each flattened ball to form a depression in the center. Fill the depression with the onion filling.

Brush the rolls with beaten egg and sprinkle with poppy seeds. Cover and let them rise again in a warm place for approximately 45 minutes, until the dough doubles in volume. In the meantime, preheat the oven to 400° F (200° C).

Bake for approximately 20 minutes, or until the rolls turn golden brown. Remove the rolls from the oven and from the pan and cool on a wire rack.



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