The Challah has been on my to-bake list for a long time. I have read about it and planned to bake it but never managed to actually execute it. So when I started planning for the A to Z Baking, I promptly wrote Challah for the letter C and finally ticked it off my list. I saw innumerable pictures of the Challah in so many websites and blogs and was very excited to try one. But my braiding skills were and are pathetic which caused the downfall of an otherwise very tasty Challah.

This is probably my fifth or sixth attempt at braiding the dough and it is nowhere near what it should be. So, for now, we shall name it the diet Challah as against the regular robust ones. I will try it again soon and hopefully be able to update the pictures.


Challah is a Jewish bread and was named thus during the Middle Ages in Germany when it was adopted by the Jews for Shabbat and holidays. It is also known as ‘berches’ in some countries.

Country – Israel

Makes one 12″ Challah

Recipe from ‘The New Artisan Bread in Five Minutes a Day’


Lukewarm water                            135 ml

Instant yeast                                     1 tsp

Kosher Salt / salt                              2 tsp

Eggs, lightly beaten                         2

Honey                                                57 gms

Unsalted butter, melted/ Oil          39 gms

All purpose flour                            330 gms

Eggwash (1 egg beaten with 1 tbsp of water)

Poppy seeds or Sesame seeds to sprinkle on top

Oil / butter for greasing the baking tray



  • In a large bowl, mix the yeast, salt, eggs, honey and butter with the water
  • Add the flour and mix well till the entire flour is incorporated into the dough
  • Cover and set aside the dough till it rises and collapses or flattens on top which should take around 2 hours
  • Refrigerate the dough for atleast 3 hours upto 3 days. The dough can be used immediately but it will be sticky and is easier to use once refrigerated
  • Line a baking tray with parchment paper or grease it well with butter / oil
  • Roll out the dough into a long rectangle shape
  • Divide it lengthwise into 3 portions and roll each one into a rope
  • Braid the 3 ropes on the baking tray and pinch the ends together
  • Let it rest for 90 minutes
  • Preheat the oven to 175C
  • Just before baking, apply the eggwash generously on the dough and sprinkle poppy seeds / sesame seeds on top
  • Bake for 30 minutes or till the bread turns golden brown and the braids near the center offer resistance to pressure
  • Allow it to cool completely before slicing or tearing and eating
  • Enjoy!


This is my post for the Mega Marathon for the alphabet ‘C’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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