Go Back Email Link


alexandra neznamy
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 2 hours 30 minutes
Course Bread
Cuisine Bread, Jewish
Servings 2 loaves


  • large bowl
  • small bowl
  • dough hook or whisk
  • Whisk
  • Cookie Sheet
  • rack
  • measuring cups
  • measuring spoons


  • 2.5 cups lukewarm water
  • 1 packet of active yeast
  • 1/2 cup honey
  • 4 Tbsp oil canola or avacado
  • 3 large eggs
  • 1 Tbsp salt
  • 8 cups AP flour unbleached is best


  • Begin with activating the yeast with the warm water. Wait about 5-10 minutes
  • Add the honey, oil, 2 eggs, and salt, beat it in well.
  • Add flour one cup at a time, beating after each addition, switch to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed
  • Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled
  • turn the dough out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together
  • Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour
  • Preheat oven to 375 degrees
  • Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds or sesame seeds if desired.
  • Bake ¬†40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour¬†
Keyword Challah, Jewish