• Cooking and Prep: 2.5 h
  • Serves: 30
  • Contains:

This was my mother-in-law's, A"h, recipe. It's foolproof to make, but depending on the rising and baking time, and the temperature of the oven, it comes out tasting different for each person. Just like 'mun'!

Ingredients (7)

Main ingredients

Start Cooking


Make the Challah

Yields 3 large challahs
  1. I use 2 measuring cups. In the first one, measure the sugar, then chop in the yeast. Within a minute it should turn syrupy. Pour into mixing bowl. Add next 3 ingredients, with water last. This should rinse out your measuring cup, making clean-up easier. Add in flour and salt from the dry measuring cup and mix.Let rise until doubled. Divide into 3 and braid. Let rise again and then brush with beaten egg and sprinkle with poppy seeds. Bake in a 350 oven until brown.NOTES:*This recipe is for a kitchen-aid size mixing bowl. To make 5 pounds of flour and a bracha, double the recipe.*I always take my challos out when they still look a bit underdone, because I believe they keep baking after you take them out.*For a crustier challa, put them in for 10 minutes at 400, then turn down the temp. You can bake them in pans, or freestyle on a tray. I make them into rolls and add chopped onions or minced garlic mixed with olive oil, parsley, and salt. Enjoy!

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