1880s-present - Ashkenazi Jewish immigrants and Jewish American bakery families

Challah

Name: Challah
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 35 min
Yield: 2 loaves
Ingredients: 1 tablespoon active dry yeast; 1 3/4 cups warm water; 1/3 cup honey or sugar; 1/3 cup neutral oil; 4 large eggs, divided; 1 tablespoon kosher salt; 6 to 7 cups bread flour or all-purpose flour; Sesame or poppy seeds, optional

A tender braided egg bread with a glossy crust, lightly sweet crumb, and deep Jewish American Shabbat and holiday meaning.

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Difficulty

Moderate

Prep time

30 minutes

Cook time

35 minutes

Total time

3 hours 35 minutes including rising

Servings

2 loaves

Region

Jewish American homes and bakeries

Era introduced

1880s-present

Introduced by

Ashkenazi Jewish immigrants and Jewish American bakery families

Recipe tools

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The Story

Challah carries both ritual meaning and everyday warmth in Jewish American cooking. The braided loaf is associated with Shabbat and holidays, and the American version often leans richer and sweeter than older European loaves. Jewish immigrants and bakery families helped make challah familiar far beyond synagogue tables, where it now also appears as French toast, stuffing, and celebratory bread.

Ingredients

1 tablespoon active dry yeast
1 3/4 cups warm water
1/3 cup honey or sugar
1/3 cup neutral oil
4 large eggs, divided
1 tablespoon kosher salt
6 to 7 cups bread flour or all-purpose flour
Sesame or poppy seeds, optional

Equipment

Baking sheet
Oven
Mixing bowl
Whisk
Pastry brush
Measuring cups and spoons

Directions

Dissolve yeast in warm water with a spoonful of honey or sugar and let stand until foamy.
Whisk in remaining honey or sugar, oil, 3 eggs, and salt.
Add flour gradually until a soft dough forms.
Knead until smooth and elastic, 8 to 10 minutes.
Cover and let rise until doubled, about 1 1/2 hours.
Divide dough, shape into strands, and braid 2 loaves.
Place on lined baking sheets and let rise until puffy, 45 to 60 minutes.
Brush with beaten egg and sprinkle with seeds if using.
Bake at 350 F until deeply golden and cooked through, 30 to 35 minutes.

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