A recipe posted on Allrecipes.com.  A Challah bread, worthy of praise. 🙂

After trying many recipes for our Challah bread, I have found the recipe I will use from now on.  I cut this recipe in half and make 2 loaves out of half a recipe.   They will be smaller, so make sure to adjust the cooking time accordingly.  Once the bread is a darker brown, I remove it right away.   Don’t give up, keep trying until it is just right!

Shabbat Challah


3 tablespoons active dry yeast

4 cups warm water

2 tablespoons salt

1/2 cup white sugar

1 cup vegetable oil

4 eggs 12 cups all-purpose flour

Egg Wash:

1 egg

3 tablespoons water

1/2 teaspoon vanilla sugar, or vanilla


1/4 cup sesame seeds


1. In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.

2. Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want.  Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid – but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.

3. Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.

4. Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown.

from:  Allrecipes.com