22 August 2011

Traditional (& Healthy) Challah

This is, hands down, my favorite recipe to make for my friends. It tastes fantastic (doughy and
sweet) and looks incredible (soft on the inside, browned and glazed on the outside, beautifully braided and sprinkled with poppy seeds). Don't be fooled by the more typical challah recipes that are loaded with butter, milk and sugar - you don't need any of it! This bread is absolutely delicious. Just be sure to give yourself adequate time to let the dough rise. Enjoy!

1 packet active dry yeast
1/2 cup warm water
3 eggs
1/4 cup canola oil
1/4 cup honey
3 1/2 cups flour
1 egg, for glazing
Poppy seeds

In a large bowl, stir together the yeast, warm water and 1/2 cup of flour
Let sit about 10 minutes
Add the eggs, oil and honey (dough will be lumpy)
Add the remaining flour
Cover bowl and let rest for 1-2 hours, or until doubled in size
(I like to let mine sit in the oven, so it won't be disturbed)
Preheat the oven to 350 degrees
Divide dough into three equal pieces and roll into ~10 inch long ropes
Lay side-by-side, lengthwise, and press together at one end
Braid loosely, and pinch together at the other end
If you have time, allow this to sit for about an hour before baking
(I often don't, and it comes out just fine)
Just before baking, brush with egg and sprinkle with poppyseeds
Bake 25-30 minutes, or until golden brown

Serves 6


  1. I loved this challah, and cannot wait to make it again!!!!!!!

  2. You don't say what to put the oven on --- 350?

  3. sorry about that! all fixed!