Recipe from Rivka on

Lightly sweet and fluffy, challah bread is great for sharing with friends and family. 

Prep Time

60 minutes

Cook Time

180 minutes


2 Challah Loaves


1 1⁄2 cups water (warm)
1⁄4 cup sugar (plus 2 teaspoons)
2 tablespoons yeast, active dry
6 cups flour (either all white or half white and whole wheat)
2 tablespoons salt
1⁄4 cup honey (clover, plus an extra tablespoon for egg wash)
2⁄3 cup vegetable oil (or canola oil, flavorless)
4 egg (plus 1 yolk for egg wash)
1 pinch cardamom, ground


Put 1 cup warm water in a small bowl. Add 2 tsp sugar and yeast and swirl together gently. Let if proof for 5 minutes. Meanwhile, mix flour, salt, ¼ cup sugar and cardamom in a large bowl. Set aside. In a third bowl, mix ½ cup water, honey, oil, and 4 eggs.

When the yeast is done proofing, add it to the flour mixture. Immediately add wet ingredients. Mix together until the dough becomes thick. Empty dough on to a well-floured surface and knead by hand until it is smooth and no longer sticky. This will take about 7-10 minutes.

Split the dough into two pieces. Set them each in a large, oiled bowl and cover with a damp towel. Let them rise until they are room temperature and have doubled in size. This may take between 2-4 hours, depending on the flour.

Preheat oven to 375 degrees F. Separate each dough ball into thirds, so that you have 6 total pieces. Roll each piece into a 12 inch log. Use 3 logs and braid them together and then repeat with the remaining 3 logs for 2 total loaves. Place each loaf on a baking sheet and spread with egg wash (1 egg yolk, 1 Tbsp water, and 1 Tbsp honey, mixed together). Bake for about 20 minutes, until the loaves are golden and baked through.