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Yield 1 loaf, about 16 servings (serving size: 1 [1 1/2-ounce] slice)
Challah is a traditional Jewish yeast bread with a light, airy texture.


  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/2 teaspoon sugar
  • 1/4 cup warm water (100° to 110°)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • 3 1/3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • Cooking spray
  • 2 teaspoons water
  • 1 large egg yolk, lightly beaten

Nutrition Information

  • calories 128
  • caloriesfromfat 30 %
  • fat 4.3 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 1.8 g
  • protein 3.2 g
  • carbohydrate 18.6 g
  • fiber 0.8 g
  • cholesterol 27 mg
  • iron 1.3 mg
  • sodium 225 mg
  • calcium 7 mg

How to Make It

  1. Dissolve the yeast and sugar in 1/4 cup warm water; let stand 10 minutes. Add 1/2 cup water, oil, and egg; stir with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process 20 seconds or until dough forms a ball. Process an additional minute. Place dough in a large bowl lightly coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  2. Punch dough down, reshape into a ball, and return to bowl; cover and let rise 1 hour or until doubled in size.

  3. Punch dough down; turn out onto a lightly floured surface. Let rest 15 minutes. Divide dough into 3 equal portions; shape each portion into a 15-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 1 hour until doubled in size.

  4. Preheat oven to 375°.

  5. Combine 2 teaspoons water and egg yolk. Uncover dough; gently brush loaf with egg yolk mixture. Bake at 375° for 35 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.