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Challah Bread

Prep: 30 minutes
Cook: 35 minutes


1 cup water
1 packet yeast
2½ cups flour
6-7 large egg yolks
3 tablespoons sugar
2 teaspoons salt
¼ cup corn oil
Egg wash (one egg plus 2 tablespoons water)
Poppy seeds


In a 4-quart electric mixer bowl, add water and yeast and stir until dissolved. Add flour, yolks, sugar, salt and oil. Using a dough hook, mix until the dough is thoroughly blended and elastic (about 10 minutes) at a slow-medium speed. (Or you can blend by hand, kneading until blended and elastic.) Grease a bowl at least twice the size as your lump of dough. Put the dough into the bowl, cover with a damp cloth and allow to rise until doubled (about 1½ hours). Punch down the dough, divide into three parts and roll each part into a “snake” (about 14 inches long). Braid the three strands and place in greased loaf pan. Brush top of dough with egg wash. Sprinkle with poppy seeds. Bake at 350°F for 35 minutes, or until the space in the cracks of the braid are a light gold color. The main crust will be a healthy brown. Cool for 15 minutes, then remove from pan and finish cooling on a rack. Serve as desired.

Recipe courtesy The Turtle Restaurant