06 January 2010

Challah Bread

For Christmas, I got this adorable King Arthur Flour Dough Whisk. It's like a magic wand that whisks together flour and water and makes dough. So I decided to try making sweet and delicious challah bread. I'm not Jewish, but this bread rocks.


  • 1 1/4 cups warm water
  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 4 cups all-purpose flour
  1. In a large bowl, sprinkle yeast over warm water.
  2. Beat in honey, oil, 1 egg, and salt.
  3. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
  4. Knead until smooth and elastic and no longer sticky, adding flour if needed.
  5. Cover with a damp clean cloth and let rise for 1 1/2 hours, until dough has doubled in bulk.
  6. Punch down the risen dough and turn out onto floured board.
  7. Knead for five minutes or so, adding flour as needed to keep from getting sticky.
  8. Divide into thirds and roll into long snakes about 1 1/2 inches in diameter.
  9. Pinch the ends of the three snakes together firmly and braid the three pieces together, pinching the remaining ends together like the beginning.
  10. Place finished braid on a greased a cookie tray.
  11. Cover with towel and let rise about one hour.
  12. Preheat oven to 375 degrees.
  13. Beat the remaining egg and brush a generous amount over the braid.
  14. Bake for 40 minutes. Bread should have a nice hollow sound when thumped on the bottom.
  15. Cool on a rack for at least one hour before slicing.


  1. Wow! I've never seen a dough whisk! And your bread looks beautiful.

  2. my husband will be thanking you personally for putting this up here. he loves challah and its one of the few things i've never ventured to try, but now have no excuse.

  3. Thanks! My future mother-in-law is crazy about neat kitchen gadgets and I've always admired her dough whisk so she put one in my stocking this year. It was a very exciting present!

    The challah didn't come out as sweet as the slices I've had from the professional Jewish bakeries, but it's very good and makes a mean PB&J.



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