Challah

Name: Challah
Ingredients: 30 ml (2 tablespoons) dry yeast; 125 ml (1/2 cup) lukewarm water; 45 ml (3 tablespoons) sugar; 125 ml (1/2 cup) butter, softened; 3 large eggs; 3 large egg yokes; 15 ml (1 tablespoon) salt; 90 ml (6 tablespoons) honey; 250 ml (1 cup) mashed potatoes (about 2 small potatoes boil in water); 250 ml (1 cup) warm potato water (reserved from boiling the potatoes); 6 to 7 cups flour (approximately); 1egg whisked with 2 tablespoons of water for egg wash; poppy seeds or sesame seeds

I am discovering the joy of baking my own bread and was very pleased with the result of my latest effort. It is the traditional Jewish challah bread and the recipe works like magic. I formed two loaves with the dough, but you can bake one very big loaf. It freezes very well and leftover bread is ideal for making French toast or bread pudding.

Published 16 January 2026

Method

Preheat the oven to 190 ºC (375 ºF). Prepare a large baking sheet by lining it with parchment paper.
Sprinkle the yeast over the warm water. Stir in the sugar and set aside until it bubbles.
Beat together the butter, eggs, yolks, salt, honey, mashed potatoes and warm potato water. Add to the yeast mixture and add 2 cups of flour. Beat until smooth.
Add remaining flour until a smooth dough forms that is “tacky” but not “sticky”.
Knead on a lightly floured surface for 10 minutes until the dough is smooth and satiny. Place dough in a well greased container, cover with plastic wrap and set aside in a warm place until it rises to double its volume.
Knead again for 5 minutes. Divide the dough in six equal sections. Let the dough rest for 10 minutes. Roll each section into a strand about 36 cm long. Braid 3 ropes together and pinch the ends firmly together. You will form 2 loaves this way.
Place the loaves on the prepared baking sheets and brush with egg wash. Cover lightly with plastic wrap and set aside in a warm place to proof to almost double in size. Egg wash again and sprinkle with poppy seeds or sesame seeds.
Bake in the oven for 40 to 45 minutes until golden brown and it sounds hollow when tapped. If the loaves brown to quickly, cover them with aluminum foil until cooked. Cool the loaves on a cooling rack before serving.