Jewish Challah Bread

Recipe by our GBBO Competition Winner, Amy Jacobson. Homemade 6 Plait Challah Bread to be enjoyed with a traditional Jewish dinner. She has been using this same recipe for 15 years.

Jewish Challah Bread Jewish Challah Bread
Jewish Challah Bread
PREP TIME 1.5h COOK TIME 40 min MAKES Family Sized Portion
  • Ingredients:
  • 2oz fresh yeast, if using dry yeast, use 1 oz dry yeast with 2 tsp sugar and 300ml of water
  • 3 cups warm water
  • 1.5 tbsp. salt
  • 3lbs strong white flour
  • 6 eggs
  • 1 cup vegetable oil


  • Glaze:
  • 1 beaten egg
  • Poppy or sesame seeds

Preparation method

  1. Start by putting the flour in a large bowl. Add ½ cup of sugar, and then the salt around the edge of the bowl.
  2. Activate the yeast as per the dry yeast packet instructions, or for fresh yeast, add 1 cup of warm water and ¼ cup of sugar. Mix together and allow the yeast to froth.
  3. Make a well in the centre of the bowl with the flour in it.
  4. Add the yeast into the middle and lightly cover it with flour. Slowly add the egg and oil.
  5. If the mix is dry, this is when you add in the warm water. But add this in sparingly so that the dough is not too wet.
  6. Mix together all the ingredients with your hand until it creates a dough.
  7. Knead the dough for around 10 minutes until a soft dough has formed. Add a little water if it's dry or add additional flour if it's too wet.
  8. Cover the dough with cling film or a tea towel for a few hours, place it in a warm place until it has doubled in size.
  9. Divide the dough into sections for how much you want to make. Traditional Challah is plaited, either a 3 plait or a 6 plait. You can also make individual twisted rolls.
  10. Once plaited or formed into the shape that is required, cover the dough and let it proof for another 10 minutes.
  11. Glaze the dough with an egg wash and add poppy or sesame seeds. (optional)
  12. Bake at 180 degrees for 40 minutes. Turn over the bottom of the Challah and knock on it gently. If you hear a hollow sound, the Challah is ready.