Return to Content


0 votes, 0.00 avg. rating (0% score)

Yield: Makes 1 small and 2 large braided loaves.

My version is really a rich egg bread. A real challah is made with water instead of milk, and oil instead of butter.


  • 2 packages dry yeast
  • 1/2 cup warm water
  • 1-1/2 cups lukewarm milk
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 eggs
  • 1/4 cup soft butter
  • 7-1/4 to 7-1/2 cups flour
  • 1 egg yolk
  • 2 tablespoons cold water
  • Poppyseeds (optional)


Dissolve yeast in warm water. Add milk, sugar, salt, 3 eggs, butter, and half the flour. Mix until smooth. Add remaining flour, enough so dough handles easily. Knead, and let rest for 5 minutes. Place in a greased bowl and let rise until doubled. Punch down. To shape loaves, divide dough into 1 small and two large portions. Divide each portion into thirds, and roll each third into a rope. Braid three ropes together, tucking ends under. Let braids rise on a greased cookie sheet, covered, until doubled. Before baking, brush with a mixture of 1 egg yolk and cold water, and sprinkle with poppyseeds if desired. Bake in a preheated oven at 375 degrees F for 35 to 45 minutes, until golden brown. Bread will sound hollow when tapped. Cool on racks.
Updated Monday, November 5th, 2007

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111