Sara’s Challah Bread

When I emailed my cousin Sara for a recipe for Challah Bread, I failed to tell her that I was just going to make it and then stick it in the crock pot to make Creme Brulee French Toast.  There are things that are just better left not said in an email. I’ll just reserve that for the next family get together when I ask for her to forgive me.

challah bread
What I will say is that this bread was so incredible. I made an extra loaf so we could eat it with soup.  I’m not sure if that’s what you’re supposed to do with Challah bread, but that’s how we enjoyed it. I’m still learning all the Kosher and Parve rules.  So what is Challah bread?  It’s a sweet, eggy bread that is traditionally eaten during Shabbat. Shabbat is the weekly day of rest for my family members who are Jewish. It begins on Friday evening and ends on Saturday evening each week. It is a wonderful sandwich bread and can be used to eat with soups or with butters like cinnamon butter or raspberry honey butter
challah bread

What I will tell you is this bread is so soft and delicious. I love the little speckles from the flax seeds. It’s stunning. Enjoy a loaf of Sara’s challah bread recipe. I promise you will love it!

Sara’s Challah Bread

Yield: 3 loaves

Sara’s Challah Bread

This recipe produces a perfect loaf of challah bread every time!


  • 2 1/2 cups warm water
  • 1/8 cup yeast
  • 2 eggs
  • 1 cup sugar + 1 teaspoon
  • 1/4 cup oil
  • 6-7 cups flour
  • 1/2 tablespoon salt


  1. In a small bowl, mix together the warm water, yeast and one teaspoon of sugar. Stir, then let sit and allow the yeast to rise while you prepare the dough.
  2. In a mixer attached with a bread dough hook, put two eggs (or one egg + one flax egg), one cup of sugar and 1/4 cup of oil into the mixer. Mix on low for approximately eight minutes.
  3. After the yeast has risen for approximately fifteen minutes, add it to the mixer and mix for an additional thirty seconds on low speed.
  4. Slowly add three cups of flour and 1/2 tablespoon of salt and continue mixing on low speed until flour is blended well.
  5. Slowly--very slowly!--on low speed add an additional three to four cups of flour. You will want the dough to be just slightly sticky to the touch. Turn mixer off and transfer the dough to a bowl that has been oiled. Roll the dough ball around in the bowl to avoid sticking. Cover with a towel and allow the dough to rise for one to two hours.
  6. After the dough has risen, punch down the dough, then allow the dough to rise for another hour.
  7. After the dough has risen for the second time, divide the dough into three parts. Braid the dough or place the bread into three separate bread loaf pans. Allow the dough to rise for an additional twenty minutes.
  8. Preheat the oven to 350 degrees. Brush the dough with egg before placing in the oven.
  9. Cook the bread for 20-25 minutes or until dough is lightly browned on the top. Remove from oven and allow to cool for ten minutes before removing dough to a wire rack to finish cooling.


*You can substitute one flax egg (one tablespoon of flax seed with three tablespoons of water) for one of the eggs.

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  1. great simple bread recipe

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