Challah from Breaking Breads: A New World of Israeli Baking (page 27) by Uri Scheft and Raquel Pelzel

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

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

  • Eat Your Books

    Can substitute poppyseeds or sesame seeds for nigella seeds.

  • Astrid5555 on September 21, 2020

    Successfully halved the recipe and made on challah without seeds. The crust browned too quickly, so next time would turn down the oven temperature a little. Apart from that best challah ever according to my family.

  • Rutikazooty on September 20, 2020

    Halved the recipe and made one challah. Easy to halve when weighing in grams. Very easy challah — I used instant yeast and AP flour. I mixed the 3 seeds together and smushed them into the challah as author suggests in shaping video available on Epicurious.

  • Lepa on December 21, 2017

    I was a bit annoyed that this makes three loaves and is apparently difficult to scale down. Part of my annoyance is that the large batch of dough seems to have broken my Kitchen Aid mixer. But it's not fair to blame the recipe for that disaster. Plus, now we have plenty of leftovers for French toast! The end result was good but not as good as the recipe I've been using from the Kitchn website, which makes one large loaf and uses more egg so it results in a richer/yellow bread that I prefer.

  • Zosia on March 12, 2017

    Slightly sweet and not too eggy with a fine but soft crumb. I'm becoming accustomed to this author's method of stretching and folding a stiff dough and partial proofs so the dough came together easily (with an additional 100g water). I used a half batch for the cinnamon braids and made 1 loaf and 5 buns from the balance. Be prepared for huge oven spring. I'll definitely be repeating this recipe.

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