This slightly sweet and rich Challah bread with a shiny golden crust is an impressive-looking recipe that comes together with a few simple ingredients. A fluffy, braided loaf enriched with eggs and oil, this traditional Jewish bread is as delicious as it is beautiful. With an irresistible pillowy interior, this bread is shockingly easy to make and SO delicious! It’s great for French toast, bread puddings, sandwiches and more.
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
————————————————————————–
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
source
Previous
Amazing Challah Recipe
38 Comments
Leave a Reply
You must be logged in to post a comment.
Hi John, Please stop waffling and get to the point. No one wants to watch a long drawn out video to make a simple bread. Thanks for the recipe though. Attention span about 50 seconds max. 🙂 x
Made this for my dad he loved it!!!!
Thanks!
Every time I do this recipe, the interior ends up raw. Am I not using long enough dough strands? Or is 20-25 minutes not long enough? Would love to have some tips on how to make sure it cooks through
Mine is so dry!!! What happened? How do I fix?
Thank u so much for your receipes, I'm private chef strictly kosher, but I never go wrong wth yr receipes❤❤❤❤
Do you have a recipe with instant yeast
Trying this today, wish there was a way to roll the braides easier as it hurts my hands and my braiding is kinda sloppy😢
I'm trying this today for my family. First timer so wish me luck!
Shalom. Thanks so much for this recipe. My third time making it and it’s amazing!
I did this today and it is delicious, thank you❤
John
So much fun, such a fabulous Bread. Loved by all. Thank you , thank you , thank youj.
The braids of challah have not originated in Germany
At some point during the braiding, I do my own thing. Just going with the flow. Very nice bread, have made it many times
If kneading by hand, how long and can you over knead?
7:31 on top of my fridge works great.
Thank you so much for this recipe! I can’t braid very well but this has created delicious challah!
I used rapid rise yeast and did 3 strand instead of 6. It was HUGE and taste great too.
3 braids is fine
The best thing about your videos is that when a mistake happens – you pause, explain why it happened, and how do we recover (in a fun way). Most cooking or baking videos want to show you the happy paths, but the real learning is actually in the unhappy paths. You are fantastic. ❤
hey John, Love your channel and recipes. Just recently, I made your chocolate babka recipe and it turned out very well. Some family want me to make this for our next gathering, but a few of them are lactose intolerant, which means out goes the brioche dough. Can I use this Challah recipe instead and do an overnight chill instead of the 2 hour in a warm spot (keeping the dough cold for when I'm working it for the babka)?
Vegetable oil and no butter? No thanks, seed oils are terrible for you.
Love the witch story—sounds like a bubble meise to me 😂
We don’t call it “challah bread”; just challah 😮
Ik you're nice and all, and I feel bad for saying this, but plz don't yap during a video, I'm locked in and when I need to turn on the video again when my hands are messy, makes me mad.
331 Harvey Rapid
Hi, I'm just confused as to why your yeast wasn't actually foaming up high… is it because of all the sugar that you added? (I like sugar in challah, I'm just wondering why I don't see a lot of yeast activity in the video)
What is this bread used for?
Is it possible to use olive oil instead of vegetable oil?
For those of us on statins for control of cholesterol, can you use olive oil in preference to vegetable oil?
Never heard that explanation for the braids before- interesting. My Jewish bubbe always told me that it was supposed to be six strands, and that was because God created the world in 6 days, and rested on the 7th (Shabbat).
There are lots of legends about the bread… it was the traditional Sunday bread of Christians in Southern Germany and Austria until the Jews adopted it for Shabbat. The traditional 3 stranded plait represents the Trinity – Father, Son (Mashiach) and Spirit… nothing to do with witches’ hair! Claudia Roden’s classic Jewish cookbook is a great source when looking for origins of both Ashkenazi and Sephardi foods
Didn’t want to cut it before it cooled, now the inner layer is still raw 🙁
Any tips for fixing it?
Why yeast over instant?
There are way more ways to braid challah. Challah Atcha Girl on youtube has quite a few ideas. Thanks for the recipe
I use this recipe every Friday. It’s excellent.
JOHN OR ANYONE PLEASE HELP! I have made bagels many times and they ALWAYS stick to the parchment paper. I have tried putting oil and flour on it and they still stuck so much that I had to cut the bottoms off because I could peel the paper off. Now I made this challah and the same thing happened! I live in Brazil. Maybe the paper is different here? Is there something else I should do? HELP PLEASE! Thanks!!!
You have a wonderful looking kitchen. And that bread looks amazing! I am doing Challah in a bread machine. It's not as good as I the oven, but works out fine for someone very buzy!