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  • 1/2 cup warm water
  • 4 packages active dry yeast
  • 1 tablespoon sugar
  • 7 large eggs
  • 2 cups sugar
  • 1 1/2 cups vegatable oil
  • 7 teaspoons salt
  • 4 cups boiling water
  • 1 bag unbleached all-purpose flour
  • 1 large egg, lightly beaten
  • sesame seeds
  • poppy seeds
Challah photo


  • 1

    Place the warm water, yeast, and 1 tablespoon sugar into a large glass measuring cup or bowl. Set aside in a warm place.

  • 2

    Crack 7 large eggs into an 8-quart pot and mix. In a seperate bowl, combine the 2 cups sugar, oil, salt, and boiling water. Mix with a wooden spoon.

  • 3

    When yeast us bubbly add the yeast mixture into the egg mixture.

  • 4

    Add the sugar/oil micture into the pot. Stir. Add the flour into the pot in 3 additions, mixing well with wooden spoon between additions.

  • 5

    Sprinkle 1/2 cup flour on your kneading surface. Knead the dough for 10-15 minutes, adding flour to the surface as needed. Try not to add too much.

  • 6

    Put the dough back into the 8-quart pot. Wet a kitchen dishtowel, wring it out well, and use it to cover the top of the pot.

  • 7

    Let the dough rise for 2-3 hours. Turn the dough out onto a floured surface. This is the point where you separate the challah for the mitzvah. Make the blessing, then take off a peice of dough. Preheat oven to 350 degrees.

  • 8

    Using a dough cutter or a sharp knife, divide the dough into 6-7 equal peices. Divide each piece into 3 sections. Roll each into logn strands and lay them all infront of you. Braid the dough and pinch the bottom ends together. Place on parchment-lined or lightly greased baking sheets. Repeat with remaining dough. At this point you may freeze some of the challot. When the dough is frozen, remove and wrap each challah in a heavyduty zip-lock bag. When ready to use, remove from freezer, place on baking sheet, and leave out to thaw completely. Proceed with recipie.

  • 9

    Let rise completely, for 30 minutes.

  • 10

    Brush challot with 1 beaten eggs. Sprinkle with sesame seeds or poppy seeds. Bake for 30 minutes or until golden brown and challah sounds hollow when tapped on bottom.

Yield: 6-7 challahs



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