Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Christie Broxson: "Perfect! So good!
I make it all the time now for…" Read More
10Ingredients
60Minutes
300Calories
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
20 SERVINGS
- 3 3/4 tsp. active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
- 1 Tbsp. granulated sugar
- 1 3/4 cups lukewarm water
- 1/2 cup olive oil (plus more for greasing the bowl)
- 5 large eggs
- 1/2 cup granulated sugar
- 1 Tbsp. table salt
- 8 1/2 cups all purpose flour
- 1/2 cup raisins (about 70 grams per challah, if using, plumped in hot water and drained)
- sesame seeds (or Poppy, for sprinkling.)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
NutritionView More
Unlock full nutritional details with subscription
300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol55mg18% |
Sodium370mg15% |
Potassium105mg3% |
Protein7g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A2% |
Vitamin C0% |
Calcium2% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(7)
Grey E. 6 years ago
I had some egg yolks to get rid of, so I used one egg and all the rest was yolk. It came out BEAUTIFULLY, although my braiding skills need tons of work. I will be making this again. Tip: for a perfectly chewy crust, spray water into your oven every 5 minutes. Also, cover the loaf loosely with foil when the color gets just shy of where you want it— it’ll prevent overbrowning
Nancy Finfer 7 years ago
I've been making challah for years and hands down this recipe makes the best I've ever had. It's not heavy or too dense. I get so many compliments when I that it to synagogue for our Friday Oneg
Kristin Longley 8 years ago
This truly is a fantastic challah recipe. I get consistent results that everyone raves over. My one adaptation (actually taken from another version of the Smitten Kitchen recipe) is to use warm milk instead of water as I grow the yeast. The challah turns out rich and flavorful, and her recommendation to have one of the risings in the refrigerator was a revelation for me.