Randy Mayor; Jan Gautro
16 servings (serving size: 1 slice)

This traditional Jewish bread has a moist, rich texture and is often braided.

How to Make It

Step 1

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add oil and egg, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; beat with a mixer at medium speed until smooth.

Step 2

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning 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.)

Step 3

Punch dough down; shape into a ball. Return dough to bowl; cover and let rise 1 hour or until doubled in size.

Step 4

Punch dough down; turn dough out onto a lightly floured surface. Cover and let rest 15 minutes.

Step 5

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), 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, and pinch loose ends together to seal. Cover and let rise 1 hour or until doubled in size.

Step 6

Preheat oven to 375°.

Step 7

Uncover dough. Combine 2 teaspoons water and egg yolk; brush over braid. Bake at 375° for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Ratings & Reviews

rstarrlemaitre's Review

January 01, 2012
I agree that this is hardly like challah - more like a homemade white bread, only in novel braided form. A moist interior and a very crisp crust that had an almost goldfish-snack-cracker taste to it. Best when part of a warming winter meal - mushroom soup and mashed potatoes.

SuchAGoodCook's Review

February 28, 2010
This got all deflated so I don't know if it was my fault... I don;t know if I'm a terrible cook or if Cooking Light is a terrible magazine because EVERY recipe I have ever tried from it gets screwed up terribly. FML.

JasonM's Review

April 07, 2009
This was an easy bread to prepare and produced a moist, even crumb. That being said, I don't think I would have identified this as challah in a blind taste test. Challah is typically much richer, in my experience. But, I suppose this is the price one must pay for following a light recipe (sometimes). The leftovers made an excellent (also light) bread pudding.