Honey-sweetened challah

    1 hour 10 min

    This recipe is a sweeter version of the classic challah. It was given to me by a friend.

    57 people made this

    Serves: 15 

    • 1 (7g) sachet of fast action bread yeast
    • 250ml (8 fl oz) warm water (45 degrees C)
    • 150ml (1/4 pint) vegetable oil
    • 150ml (1/4 pint) honey
    • 3 eggs
    • 2 teaspoons salt
    • 800g (1 3/4 lbs) flour
    • 1 egg white
    • 1 tablespoon water

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    2. Stir the oil, honey, eggs, salt and 450g of flour into the yeast mixture; beat well. Stir in the remaining flour, a little at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
    3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    4. Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking tray. Cover with a clean damp drying cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 degrees C (gas mark 4).
    5. In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.
    6. Bake in preheated oven for 30 to 40 minutes, or until golden brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    thought this challah would be a little sweeter because of the 1/4 pint of honey, but it still had a nice, subtle sweetness. It made a good size loaf that had great texture. The dough does need the two teaspoons of salt for optimum flavor. I didn’t bother to use an egg wash because I had made this bread to use for French toast.  -  18 Aug 2012


    This is hands-down the best bread I've ever made. Everyone goes crazy over it! The texture is dense and doughy, and the honey makes it super-sweet. I top mine with sesame seeds--simply sprinkle them on after brushing with the egg.  -  08 Sep 2001  (Review from Allrecipes US | Canada)


    I thought my review could use updating after using this recipe for 10 years... This is most flavorful, beautiful challah recipe I've ever used. My only change is to slightly increase the salt: I use 2 heaping teaspoons. The dough doesn't always appear to have risen sufficiently, even given extra time, but by the time it's out of the over, it looks and tastes perfect. Thank you, Rivka!  -  03 Nov 2000  (Review from Allrecipes US | Canada)