{"id":"cbf835ec-1a63-4f00-a870-97e90fe27d72","url":"https://recipestripper.com/recipes/cbf835ec-1a63-4f00-a870-97e90fe27d72","source_url":"https://alexandracooks.com/2014/12/16/hollys-challah/","title":"Holly’s Challah Bread Recipe","description":"I learned this recipe from my friend, Holly, who calls it Jennifer's Challah.\r\nThe recipe doubles well. Bread keeps well in a ziplock bag on the counter for several days, and it freezes well, too.\r\nA few notes: \r\n\r\nYou can use at least one cup of whole wheat flour or white whole wheat flour. (Holly always does.)\r\nTo create lukewarm water: use ¼ cup boiling water and ¾ cup cold water, which will give you perfect lukewarm water.\r\nTo create a warm place for your bread to rise: Heat your oven for 1 minute, then shut it off. It doesn’t matter what temperature you set it to when you heat it; the key is to only allow it to heat for 1 minute. This brief blast of heat will create a cozy, draft-free spot for your bread to rise.\r\nA double egg wash creates a beautifully golden and shiny finish to the challah.\r\nBaking on two sheet pans prevents the bottom of the challah from burning.\r\nAs for shaping, there are lots of resources on youtube. I included one video below for making the entire challah, and a quick gif at the very start of the post, which shows how to shape the round challah.","servings":1,"servings_text":"1","prep_time":"PT20M","cook_time":"PT45M","total_time":"PT3H30M","image_url":"https://alexandracooks.com/wp-content/uploads/2014/12/challah-225x225.png","ingredients":[{"text":"4 to 5 cups (510 g to 620 g) all-purpose or bread flour","item":"(510 g to 620 g) all-purpose or bread flour","quantity":4,"quantity_max":5,"unit":"cup"},{"text":"1 package or 2¼ teaspoons (8 g) instant yeast","item":"or 2 1/4 teaspoons instant yeast","quantity":1,"unit":"package","metric_alternate":{"quantity":8,"unit":"g"}},{"text":"1 cup (236 g) lukewarm water (made by mixing 1/4 cup boiling water and ¾ cup cold water)","item":"lukewarm water","quantity":1,"unit":"cup","preparation":"made by mixing 1/4 cup boiling water and 3/4 cup cold water","metric_alternate":{"quantity":236,"unit":"g"}},{"text":"1 tablespoon (10 g) kosher salt","item":"kosher salt","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":10,"unit":"g"}},{"text":"¼ cup (84 g) honey","item":"honey","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":84,"unit":"g"}},{"text":"½ cup (112 g) safflower oil or other neutral oil (canola, grapeseed, etc.)","item":"safflower oil or other neutral oil","quantity":0.5,"unit":"cup","preparation":"canola, grapeseed, etc.","metric_alternate":{"quantity":112,"unit":"g"}},{"text":"2 eggs","item":"eggs","quantity":2},{"text":"1 egg beaten with 1 teaspoon water","item":"egg beaten with 1 teaspoon water","quantity":1},{"text":"poppy seeds, optional","item":"poppy seeds","preparation":"optional"}],"instructions":[{"number":1,"text":"Whisk one cup (128 g) of the flour with the yeast and stir in the lukewarm water until the sponge is smooth. Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly."},{"number":2,"text":"Directly into the bowl, add the salt, honey, oil and eggs. Stir with a spatula or spoon until well mixed, then add the remaining three cups (384 g) of flour. Stir with a spoon until dough forms a sticky mass. Add a bit more flour, and use your hands to knead briefly in the bowl; then turn dough onto lightly floured work surface and knead for a minute or two, until the dough becomes smooth. Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise in a warm spot until doubled in bulk, one to two hours or longer depending on the temperature of your kitchen. (Note: you can make the dough to this point, punch it down, and stash it in the refrigerator overnight)."},{"number":3,"text":"and divide into three or four parts, depending on what shape you want to make. Roll each portion into a ball. Let rest 10-15 minutes. Roll each ball into long ropes (at least 12 inches in length for the 4-braided challah) and braid into desired shape (see notes above or check youtube). Brush with egg wash."},{"number":4,"text":"Preheat the oven to 350ºF. Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes. Place another baking sheet underneath it — this will help insulate the bottom and keep it from burning."},{"number":5,"text":"Brush one more time with egg wash and sprinkle with poppy seeds if you like. Bake for 45 to 50 minutes, checking after 40 minutes. Cool completely before slicing."}],"date_published":"2026-10-29T23:49:57.583809+00:00","date_modified":"2026-10-29T23:49:57.583809+00:00"}