Classic challah from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 233) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Matbucha; Vegetarian chopped "liver"; Garlic-marinated zucchini; Rosemary-roasted garlic for challah

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on September 28, 2020

    I'm very proud that I managed a decent round challah. I'd always found this dough rather hard to make decent braids (but great challah) but I followed the video tutorial on joyosity's Instagram and it was foolproof.

  • Jane on August 29, 2016

    Each time I make this I swear I'm going to try a different recipe as the dough is very soft, making it hard to roll and braid the strands. But then the end result is so good I change my mind. It looks beautiful and the bread is light and flavorful with a good crust. I agree with Zosia that it is too sweet - I reduce the sugar. I bake mine at 350 degrees in a convection oven for 40 minutes and it is perfect.

  • Zosia on August 29, 2015

    This is an excellent recipe that produces gorgeous golden challah with a light and fluffy crumb that's a little on the sweet side. The dough was very easy to work with and the finished loaves kept well and were still quite good on day 2. I baked the loaves at 350 for 30 minutes (internal temperature of 200F)

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