Challah from The All-Purpose Baker's Companion (Revised and Updated) (page 211) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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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

  • Lepa on October 21, 2024

    This is a great challah recipe. It was delicious and the loaf was the perfect size!

  • anya_sf on February 25, 2023

    Very nice challah. I made this specifically for French toast (using 2-day-old bread), which was delicious, but also tasted the bread fresh and it was quite good.

  • emiliang on January 25, 2015

    Tried my hand at making a challah loaf for the first time. It came out VERY GOOD. Used melted butter instead of the oil. Baking time was about 35 minutes on a cast iron sheet.

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