This is my “go to” recipe for Challah. The original can be found on (Michell Jenny’s Challah). Here is my slightly tweaked version:



7/8 cup water
1/2 tablespoon salt
1/4 cup honey
2 eggs
1/4 cup butter, melted (I use ‘Earth Balance’ instead of butter)
2 cups all-purpose flour
2 cups whole wheat bread flour
2 teaspoons active dry yeast

egg for egg wash

  • Place water, salt, honey, eggs, melted butter or margarine, flour, and yeast in order given into a large bowl.
  • Mix well then knead until dough is soft and flexible.
  • Place in lightly oiled bowl and cover. Allow to rise until double.
  • Punch down. Divide dough into three equal pieces. Braid the pieces, and tuck the ends under. I usually put a side a third of the dough and then divide each of the two parts into 3 to create a larger and a smaller braid.  I place the smaller braid on top of the larger braid to creat a higher loaf.
  • Place on a greased baking tray. Allow to rise until doubled in size.
  • Brush with egg wash.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Bread is done when the crust is golden brown and it sound hollow when tapped on the bottom.


Traditional Round Challah for Rosh Ha’shanah