Close Menu
source image

The Best Ever Challah

Parve Parve
60 Servings Serving Icon
3 Hours, 30 Minutes Preferences Icon

I’ve been using this chala recipe for the past 30 years. My children have tried other recipes and eventually come back to this one. One of my einekels won’t eat store-bought chala, only his Mommy’s or Bubby’s. Yields 6 large challahs.



If you are using rapid rise yeast, place one third of the flour in your mixer bowl. Add oil, eggs sugar warm water and yeast, Add the rest of the flour, then the salt. The trick is the salt should not be mixed directly with the yeast. 


Using your dough hook, mix until well blended and looks like dough. Then mix on higher speed to knead.


Oil a large bowl and take the dough and shape into a ball and place in oiled bowl. Cover with wet dish cloth or plastic bag. Let rise one and a half to two hours, until double in size.


Braid into challahs. Place on greased pans and let rise another hour. 


Brush on eggwash and sprinkle on sesame seeds. Bake in an oven preheated at 350 degrees Fahrenheit for 35–45 minutes, depending on how big the challahs are. When ready, place on wire rack to cool. Enjoy!!


If not using rapid rise yeast, dissolve yeast in a little bit of warm water with one teaspoon suger. Then add the yeast to the rest of the ingredients. You will also have to punch the dough down after one hour and let it rise again before braiding.