Sweet Challah Bread-For Beginners and Experts Recipe

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Sweet Challah Bread-For Beginners and Experts
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  • 2 cups sugar
  • 7 large eggs
  • 1 1/2 cups vegetable oil
  • 3 cups hot water
  • 6 tbsp kosher salt (no variations as table salt and the like will kill the yeast)
  • 4 (1/4 oz) packages active dry yeast
  • 1 1/2 cups water, very warm
  • 1 tbsp sugar
  • poppy seeds or sesame seeds or cinnamon sugar , if you are using the sugar topping decrease the amount of sugar added to the dough


  1. Boil approximately one cup of water. Add enough cool water to reach 1 1/2 cups. Put your finger in the water and count to ten. If you cannot keep your finger in that long then your water is too hot and let it cool but it should still feel hot to the touch. Now you are ready to add the yeast. Dissolve the yeast well in the water and stir. Now add the sugar. After a couple of minutes the yeast and water should start bubbling up and that tells you that it is working. If it doesn't bubble up you must throw out the yeast and start over.
  2. Sift your flour into an extra large bowl. You don't have to sift the flour but your results will not be as wonderful.
  3. In a separate bowl combine remaining ingredients except for the salt and mix well. Now add egg mixture to the flour mixture. Add yeast mixture and begin combining. Add salt before dough is fully combined. Now you can start mixing with your hands. Turn dough over and over and punch down again and again until the dough feels smooth and pops back up when you push it down. If it feels too sticky add a couple of tablespoons of flour at a time until you have reached the right consistency (the dough should not stick to your hands). You are now ready to let the dough rise. Spray the large bowl with oil spray as well as the top of the dough. Cover with a towel that is wet with warm water (but not dripping). Keep in mind that the dough will expand to about two to three times it's original size so your bowl needs to accomodate that. After your dough has reached a good size you can form you challah into desired shapes which is typically braided. Place in baking pan with room left to expand. Cover once again and allow to rise to double it's size. Now you can glaze the challah with a thin layer of egg white and sprinkle on desired topping. Place in a heated 350 oven for approximately 40 minutes. You know it is ready when the tops are nicely browned and when you turn over your challah and tap the bottoms you'll hear a hollow thumping sound. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1851.96 Kcal (7754 kJ)
Calories from fat 834.91 Kcal
% Daily Value*
Total Fat 92.77g 143%
Cholesterol 325.5mg 109%
Sodium 2613.7mg 109%
Potassium 419.63mg 9%
Total Carbs 108.68g 36%
Sugars 60.93g 244%
Dietary Fiber 7.65g 31%
Protein 153.78g 308%
Iron 9.1mg 51%
Calcium 310.4mg 31%
Amount Per 100 g
Calories 150.75 Kcal (631 kJ)
Calories from fat 67.96 Kcal
% Daily Value*
Total Fat 7.55g 143%
Cholesterol 26.5mg 109%
Sodium 212.75mg 109%
Potassium 34.16mg 9%
Total Carbs 8.85g 36%
Sugars 4.96g 244%
Dietary Fiber 0.62g 31%
Protein 12.52g 308%
Iron 0.7mg 51%
Calcium 25.3mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44
  • 49

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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