Rosh Hashanah Challah

Although Challah is a staple for ceremonial occasions, we love making it year round because of it’s a delicious addition to any table, and the leftover bread can be transformed into anything from stuffing to bread pudding and French toast.

PREP TIME: 2 hours
COOK TIME: 35 minutes
YIELD: 8-12 servings


  • 1 1/2 packages active dry yeast
  • 3/4 cup warm water
  • 1/4 cup oil
  • 2 eggs + 1 for egg wash
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 4 cups flour + extra for your hands

Method of Preparation

  1. Mix yeast and warm water, make sure it bubbles.
  2. Mix the eggs, oil, salt, and sugar one ingredient at a time until well blended.
  3. Add the flour. Knead with your hands for 5-7 minutes.
  4. Set in a bowl and cover with a towel in a warm place for 1-2 hours, then punch it down and let it rise again for another 1-2 hours. If in a rush you can skip this second rise!
  5. Braid the bread, brush the top with egg wash (egg yolk mixed with water). Bake at 350F on the Convection Mode for 25-35 minutes or until internal temperature reaches 190 degrees Fahrenheit.

*Chef Tips*

  • YouTube has so many great tutorials on different Challah braiding techniques.

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