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Honey Challah recipe

Honey Challah

Challah, a braided yeast bread, is traditionallyeaten on Shabbat. On Rosh Hashanah, the Jewish New Year, challahis often rolled into a circular shape symbolizing the cycle ofthe year. The top is brushed with honey in honor of the “sweetnew year”.

Recipe: Honey Challah

1 (1/4-ounce) package active dry yeast
1 1/4 cups warm water – divided use
5 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 cup honey
2 large eggs
1/4 cup butter or margarine, melted
1 egg yolk

  • In small bowl, combine yeast and 1/4 cupwarm water. Let stand 10 minutes, until yeast bubbles and doublesin volume.
  • In large mixing bowl, combine flour andsalt; add honey, eggs and margarine or butter. Add proofed yeastand mix until well combined.
  • Turn dough onto lightly floured work surface;knead until dough is smooth and elastic.
  • Place dough in lightly greased bowl. Coverwith a towel and let rise in warm, draft-free place until doubledin bulk.
  • Punch down dough; cover and let rise againuntil doubled in bulk.
  • Punch down dough; form into a braid, circularshape or ball. Place on lightly greased baking sheet.
  • Mix egg yolk with 1 tablespoon water.Brush over formed Challah. Let rise until almost doubled in size.
  • Bake at 350°F (175°) for 35 to40 minutes until golden brown and hollow when underside is tapped.Remove from oven and cool before slicing.

    Makes 1 loaf or 16 large slices.

    Nutritional Information Per Serving (1/16of recipe): 230 Calories; 4 g Fat Tota; 40 mg Cholesterol; 340mg Sodium; 42 g Carbohydrates; 1 g Dietary Fiber; 6 g Protein;17% Calories from Fat

    Recipe and photograph courtesy of the NationalHoney Board.

    Leah Cooks Kosher – Classic Challah Dough Recipe (Part 1 of 4)

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  • Comments

    1 Comment


    A challah made with whole wheat flour and sweetened with honey gets a lift from wheat gluten, and optional extra yumminess from raisins. Recipe makes 2 loaves.

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