Skip to main content


This egg-rich bread is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast. Watch video tutorial below.
Yield 1 loaf



  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 cup warm water (120-130°F)
  • 1 1/2 tablespoons vegetable oil
  • 2 large eggs (room temperature)
  • Egg wash: 1 egg plus 1 tablespoon water (whisked together)
  • Sesame seeds (optional, for topping)


  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes. Add eggs; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12×6-inch rectangle. Cut into two 3×12-inch strips. Twist the strips together. Place in a 9×5-inch greased bread pan or on a greased cookie sheet. Cover; let rise until indentation remains after touching.
  • Preheat oven to 400°F.
  • For a shiny crust, brush loaf with egg wash. Sprinkle with sesame seeds, if desired. Bake for 20 to 25 minutes. Remove from pan; cool on wire rack.


Get Bread Machine Method here.
Photo by Food Wanderings.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Olympia | Reply

5 stars
Delicious,it came out beautifully. No bread machine all by hands. Thanks for sharing!

Lauren | Reply

Love this recipe! Made it a couple times and I prefer to do it by hand over any electric options. I also bake at 380 degrees because my oven tends to be a little hot and I can cook it all the way through without burning the top. Very good. Thanks.

Challah | Red Star Yeast | Reply

[…] […]

Apricot Cherry Breakfast Bread - Barbara Bakes | Reply

[…] bread with dried fruit added to the dough and then sprinkled with pearl sugar. I started with the Challah recipe on the Red Star Yeast website and adapted it to recreate the breakfast bread I had on the […]

Milenka | Reply

5 stars
Thank you so much for this recipe. It was great. I usually make sourdough bread that takes forever to rise so the first time I made this bread I didn’t realized that it was over ripe so the texture was not so great but the next time I remembered that it gets ripe very fast and it came out really pretty, good flavor and great texture.

Ariel | Reply

5 stars
Wonderful challah recipe, only wish it was a little bit sweeter. Will be baking it to be used as sandwich bread going forward instead of my usual white bread recipe. Thank you!

Miriam | Reply

4 stars
Great bread, but too salty. I would reduce salt by half for an ideal loaf.

missteree | Reply

Can’t wait to try this recipe but I would like to bake it in a loaf pan, like the picture. Will I need to adjust the temp and baking time?

Red Star Yeast | Reply

The recipe has directions for baking in the loaf pan. Happy baking!

Lisa | Reply

5 stars
This fast became a family-favorite and the one everyone requests when I’m making bread 🙂

Lonny | Reply

The challah turned out great on the first try! Thanks!

Leave a Reply

Made the recipe? Rate it!