Challah Bread

Challah Bread

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From the Chef

John J. Griffin, CEC, CEPC

“Every family has its favorite foods. Some families are blessed with unique recipes that have lasted for generations. Holiday time is when these foods come out. The origins of certain foods are lost to the ages, but the recipes and methods have been passed down to the present day. The family member who takes it onto his or herself to make these family traditional recipes each year really should write down the recipe and method, to ensure the continuation of the tradition, and to maybe share with the rest of the world. Challah bread makes by far the best French toast in the world. Raisin Challah bread make the best regular toast. These loaves improve with age, and are much better a day or two old, and great from the freezer. Take a fresh loaf, several hours old, slice it, bag it, and freeze it, and you’re set for breakfasts for the week.”


Bread flour 2 1/2 #
Salt 1 oz
Sugar 2oz
Oil 2 oz
Egg yolks 3 each
Whole egg 1 each
Yeast 3/4 oz
Water 2 cups, 4 oz


Mix the yeast in water warmed to about 100 degrees, and half the sugar. Let sit until it starts to bubble a little. Add the rest of the ingredients, and mix well with a dough hook about 8 minutes. Cover with a damp cloth, and let sit at room temperature about an hour, until it doubles in bulk.
Cut into 4 equal portions, and shape as you wish, either rounded, straight bread, or braided. Place on sheet pans with parchment paper. Let rest after forming, for over a half hour. Wash the tops with some beaten eggs. Bake 375 degrees for about 40 minutes.


4 loaves

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Association of Nutrition & Foodservice Professionals