This is the perfect time of year to make my revised challah bread recipe.  This bread is a timeless tradition.

Challah bread

Challah bread


Adapted from Jean Hewitt’s Golden Braids recipe


1/3 cup lukewarm water

1 tablespoon yeast

1 tablespoon brown sugar

¼ cup butter

½ cup lukewarm water

1 ½ tablespoons oil

¼ cup brown sugar

1 ½ teaspoon salt

3 tablespoons honey

3 Eggs

4-5 cups bread flour

1 Egg

1 Tablespoon water

Dissolve yeast in 1/3 cup lukewarm water, add tablespoon of brown sugar and allow yeast to foam in 2 cup bowl.

In stand mixer, place softened butter, ½ cup water, ¼ cup brown sugar and oil mix with flat beater or whisk.  Add eggs one at a time mixing well and add yeast mixture.

Using dough hook add 1 cup flour, then continue to add more flour slowly until not sticky and dough ball forms. Knead for about 6-8 minutes or until not too sticky and can be stretched.

Place dough in a greased bowl, turn it to grease the top, cover and let rise in a warm place for one hour.

Punch dough down and knead on board about 1 minute.  Cover with bowl and let rest 10 minutes.

Divide dough into two equal pieces.  Divide each into three equal pieces, and form each piece into a rope by rolling between hands or on surface until each roll is 12 inches long.  Form three ropes into a tight braid, pinch ends together.  Repeat with other ropes.

Place each braid in a greased 9×5 loaf pan, cover and let rise until dough reaches top of pan, about 50 minutes.

Preheat oven to 350 degrees, beat egg with water in small bowl and lightly brush tops of braids with egg mixture. Sprinkle with sesame seeds if desired.

Bake 20-25 minutes until golden brown.  Cool on wire rack.