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Challah Bread

Challah Bread


  • 1 1/2 ts Yeast, active dry
  • 1 tb Sugar
  • 1 ts Salt
  • 1 Egg
  • 1 Egg yolk
  • 1/2 c Water
  • 1/2 ts Poppy seeds
  • 2 1/2 tb Butter
  • 2 c White bread flour
  • 3/4 ts Yeast, fast rise or machine


  1. Turn dough out onto a floured surface, punch down, divide into ropes and braid, pinching dough together at ends. Top with poppy seeds.
  2. Lift onto greased baking sheet and allow to double, about one hour. Bake at 375 degrees for 20-25 minutes.
  3. Use regular or rapid bake cycle. 1 1/2 ts Yeast, active dry - or - 3/4 ts Yeast, fast rise or machine

Makes 1 Loaf of Challah bread.

This light egg bread represents the manna of the desert in Jewish tradition.
For special holidays, the dough can be styled into a variety of shapes.
Success Hints: For traditional braided Challah, mix ingredients (without poppy seeds) in the dough cycle.

Bread Machine Recipes



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