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Best Challah Ever


Thousands of women swear by this challah recipe and make it for Shabbat every week. It’s just the right amount of sweetness, a soft and doughy consistency, with a rich flavor. The dough rises well and is easy to work with, not too sticky to braid. The recipe is very versatile and you can easily adapt it to your own taste and it will still come out great.   Yields 6 medium challahs   For more great ideas with Esty, watch Easy Does It!


Prepare the Challah

Instructions on making this recipe with a Bosch follow

1. Combine dry yeast, warm water and two tablespoons sugar in a glass bowl and set aside to proof 10 minutes.
2. In a very large bowl, combine almost all of the flour with remaining sugar and salt. Add the eggs, honey and oil. Mix well.
3. Once the yeast is proofed, add to the flour mixture and mix until all ingredients are well incorporated. Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.
4. Return the dough to the large bowl, cover with plastic wrap and a towel. Set aside to rise for an hour and a half in a warm, draft-free spot.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Uncover the dough and “take challah” (read more on hafrashat challah here) then portion and braid your challahs. Allow to rise 10 minutes then egg wash, sprinkle toppings and bake about 45 minutes. Allow to cool completely before storing.

Tips: Use leftover challah dough – or set some aside – to make cinnamon buns!

Notes: Allow to cool completely before storing.   Subscribe to our email list for more great recipes, straight to your inbox! <Click Here to get our newsletter!>

Bosch Instructions

1. In the plastic bowl of your Bosch mixer, add the warm water, yeast, and two tablespoons sugar. Allow to proof, then add remaining sugar, eggs, oil and honey. Mix.
2. Add half of the flour and the salt and mix on speed 1 until combined. Add more flour, place the lid on top and mix on speed 2 until the sides of the bowl are clean. If the dough is too wet, add a bit more flour.
3. Turn off the mixer and allow to rest for 3 full minutes. Turn the mixer on again to speed 2 and allow to knead for 3 full minutes.
4. Remove the dough to a large bowl, cover and rise. Proceed with baking directions as above.


Photography and Styling by Esty Wolbe