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The Kosher Butcher's Wife Challah Recipe

shabbos project challah shot

Everyone has their favorite way to make challah bread, this one is mine. I make it in South Africa, but everything should work the same wherever you are.

  • Duration
  • Cook Time
  • Prep Time
  • 3-4 challahs ServingsServings


  • 1 cup warm water (You still need to add more as per recipe below)
  • 8 cups all-purpose flour*
  • 2 x 10g packets rapid-rising yeast
  • 3/4 cup sugar
  • 4 tsp salt
  • 3/4 cup oil
  • 2 cups warm water
  • 2 eggs + 1 for glazing


Place the above ingredients, in the same order, into your stand mixer with a dough hook.

1. With your mixer on its lowest speed, blend until all of the ingredients are combined, then increase the speed a little and continue kneading until the mixture forms a nice, well-blended ball of dough. You may need to add a little more water if the dough is too firm or a little more flour if the dough is still sticking to the sides of the bowl. I prefer to have a slightly more moist dough as the air tends to dry it out whilst kneading by hand and you can always sprinkle a little flour on the table when kneading if the dough sticks to your hands. After removing from bowl, knead by hand for about five minutes and use this special time for You, your Challahs and Hashem.

2. Allow the dough to rise for 1 - 2 hours until doubled in size, punch down and divide into 3 or 4 equal portions (depending on how big you want your challahs). Plait/braid as desired and place on a baking tray or into a loaf pan. Allow to rise again until doubled in size and then paint with egg wash (1 egg mixed with 2 Tbsp water).

3. Preheat the oven to 180 Deg C (350 F) and bake the challah for 30 - 35 minutes until golden brown. So easy, so simple and so fulfilling!

* Speak to your Rabbi or Rebbetzin for their rulings on 'taking' challah.

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