For an extra rich challah, substitute melted butter for the margarine. Ensure your water isn't too hot, as it can kill the yeast. Aim for 110 degrees F (45 degrees C). If the dough is too sticky, gradually add more flour, one tablespoon at a time, until it becomes manageable. A longer rise time will result in a more flavorful challah. You can even let it rise in the refrigerator overnight for enhanced flavor.
Most Amazing Challah
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PREP TIME40 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 40 mins
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SERVING32 People
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VIEWS441
Experience the golden, braided perfection of homemade challah! This recipe utilizes quick-rise yeast for a streamlined baking process, delivering a beautifully textured and flavorful loaf that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol29 mg
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Fiber2 g
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Protein8 g
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Saturated Fat1 g
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Sodium515 mg
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Sugar5 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Activate the Yeast: In a large bowl, sprinkle the quick-rise yeast over the warm water. Gently stir to moisten and let it sit for 5 minutes to activate. (5 minutes)
02 Step
Recipe View 10 mins Combine Wet and Dry Ingredients: To the yeast mixture, add the salt, sugar, melted margarine, and 4 eggs. Beat well to combine. Gradually mix in the bread flour, 1 cup at a time, until the dough becomes slightly tacky but not wet. You may not need all 12 cups. (10 minutes)
03 Step
Recipe View 9 mins Knead the Dough: Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. (8-10 minutes)
04 Step
Recipe View 5 mins Prepare for Braiding: Grease baking sheets or line them with parchment paper. (5 minutes)
05 Step
Recipe View 15 mins Divide and Shape the Dough: Cut the dough into four equal-sized pieces (or 2 pieces for larger loaves). Cut each piece into thirds. On a floured surface, roll each small piece into ropes about the thickness of your thumb and approximately 12 inches long, tapering the ends slightly. (15 minutes)
06 Step
Recipe View 20 mins Braid the Challah: Pinch 3 ropes together at one end. Braid the ropes, starting with the right strand moving over the middle, then the left strand moving over the new middle. Continue alternating sides until the loaf is braided. Pinch the ends together and tuck them underneath for a neat finish. Repeat for remaining loaves. (20 minutes)
07 Step
Recipe View 1 hrs 15 mins First Rise: Place the braided loaves onto the prepared baking sheets. Let them rise in a warm place until doubled in size, about 1 to 1 1/2 hours. (60-90 minutes)
08 Step
Recipe View 10 mins Prepare for Baking: Preheat the oven to 350 degrees F (175 degrees C). (10 minutes)
09 Step
Recipe View 5 mins Egg Wash and Seeds: In a small bowl, whisk the remaining egg with the vanilla extract. Brush the loaves with the egg wash and sprinkle evenly with sesame seeds. (5 minutes)
10 Step
Recipe View 30 mins Bake: Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. (30 minutes)
11 Step
Recipe View Cool: Let the challah cool completely on a wire rack before slicing and serving.
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Please Rate
Cierra Franeckiprice
Mar 12, 2025I've tried many challah recipes, and this one is a winner. The instructions are clear, and the bread is always a hit with my family.
Brain Huels
Jan 22, 2025The addition of vanilla to the egg wash is a genius touch! It adds a subtle sweetness that really elevates the challah.
Ron Luettgenhudson
Mar 10, 2024This challah recipe is fantastic! The quick-rise yeast makes it so much easier to manage, and the result is a beautiful, tasty loaf.