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Bakery Style Challah

Sweet light and fluffy traditional Challah Bread.

Course Side Dish
Cuisine European
Keyword bakery syle challah, bread, challa, jewish bakery
Servings 2 1 LB loafs
Author Adapted from Inside the Jewish Bakery


  • 6 1/2 Cups Bread flour (795 g/ 28 oz)
  • 1/3 Cups + 1 TBS Sugar (85 g/ 3 oz)
  • 2 1/4 tsp Salt (14 g/ 0.5 oz)
  • 2 1/2 tsp Active day yeast (10 g/ 0.3 oz)
  • 7 1/2 Large Egg Yolks (130 g/4.5 oz)
  • 1/4 Cup Vegetable Oil (45 g/ 1.5 oz)
  • 1 - 1.5 Cups Warm (90F) Water (start with 1 cup, see notes) (340 g/ 12 oz)
  • 2 Large Egg whites
  • 2 TBS Poppy or Sesame Seeds (14 g/ 0.5 oz)


  1. Place the flour, sugar, salt and yeast in a bowl of a standing mixer and use the flat paddle on the lowest speed to incorporate all.

  2. In a separate bowl, whisk the egg yolks and vegetable oil until blended. Add the warm water while whisking.

  3. Add the yolk mixture into the dry ingredients and keep mixing until the it is  mostly hydrated and looks like a messy dough.

  4. Switch the paddle attachment to the dough hook and knead at low speed for 5-7 minutes.

  5. Place the dough in a large ball (OK to leave in the mixer bowl), apply a thin layer of oil on the dough and cover with plastic wrap. Allow the dough to rest and rise for 8-10 hours.

  6. Turn the dough onto a lightly floured work surface and divide it into 2 pieces (about 680 g/ 24 oz each). Let the dough rest for 20-30 minutes to allow the gluten to relax.

  7. Divide each piece into as many pieces as you wish to braid and roll each piece into a long sausage than braid into challah.

  8. Place the braided dough into a loaf pan or a cookie sheets that were lined with parchment paper and let rise for 4-5 hours.

  9. Brush the dough with the egg whites and sprinkle with your choice of seeds.

  10. Bake for 25-30 minutes at 350F. (turn the pans mid bake time)

  11. Remove from the oven and place on a cooling rack,.

Recipe Notes

You can braid and bake the Challah on a cookie sheet or braid and bake in a 2 8"x3" loaf pans.