New York Times Challah Recipe

New York Times Challah Recipe


New York Times Challah Recipe

Topic: New York Times Challah Recipe

New York Times Challah Recipe
New York Times Challah Recipe

New York Times Challah Recipe

Big British people were everywhere I went. Joan Nathan’s “My Favorite Challah” is one of my favourite recipes from the New York Times. Therefore I chose to make my first Challah using this recipe.

You don’t need any unique ingredients, all-purpose flour, or a machine for this recipe, ideal for beginners. If you’re entirely new to breadmaking, you could benefit from a few tips that aren’t included in the recipe as stated. A two-bread dish is too much for me to serve a large family, so I decreased the quantity. You’ll find all of my notes and tips in the recipe below, so keep reading!

Indeed, the bread is a work of art—well-defined braids, the mahogany colour from the double egg wash, and more. There is a distinct impression that this is an intricately carved piece of wood. It was also fairly heavy, with a final weight of 835 g. (or 24 oz). Would it taste as nice as it seemed on the exterior to be the case? I waited another 3-4 hours for it to cool off completely, and the interior didn’t disappoint me at all.

New York Times Challah Recipe


New York Times Challah Recipe

New York Times Challah Recipe
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Adapted from NYTimes
Makes 1 loaf

  • Author: Mustafa Rangoonwala
  • Prep Time: 20 mins
  • Cook Time: 50mins
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Cooking style
  • Method: Baking
  • Diet: Kosher


  1. There should be no more than 2 1/4 teaspoons of active dry yeast per tablespoon.
  2. Sugar in the amount of 1/2 tablespoon and 1/4 cup.
  3. 14 tbsp lukewarm water (or 3/4 cup plus 2 tbsp).
  4. 1/4 cup vegetable oil, plus extra for the bowl’s coating, is all that is needed.
  5. Half a giant egg and two medium-sized eggs
  6. One and a half teaspoons of salt
  7. 4 to 14 cups all-purpose flour.
  8. Sprinkle with poppies or sesame seeds.


  1. Dissolve the yeast and sugar in 14 tablespoons of boiling water in a large bowl. Within five minutes of the yeast mixture seeming to be softly sparkling, add the oil and then, one at a time, the eggs, together with the remaining sugar and salt.
  2. Add the flour gradually, one tablespoon at a time, mixing well after each addition. The dough is ready to be kneaded when it keeps its shape. (A dough mixer with a hook may also be used to mix and mix.)
  3. On a floured surface, knead the dough for no more than five minutes until it is smooth.
  4. Be mindful of the quantity of flour you use on the flour’s surface. Stopping the mixing may have been a mistake if the dough starts to tighten up again.
  5. Return the container and oil to the bowl mass after cleaning. Cover the bowl and let it rise in a warm location for about an hour using plastic wrap. At 150 degrees, a hotter oven will allow the mass to grow as well. For half an hour, cover the dough and let it rise again in a warm location.
  6. Spray cooking or a light dispersion of oil to grease the surface works for dough collages. At this time, I will add the flour to the counter. The bulk is then thickened by the addition of the unwanted flour, resulting in a heavy and dense product.
  7. Six balls of equal mass are formed and then braided six times to form 6-braid challah. Using their hands, they formed a 12-inch-long strand that was 1-and-a-half-inches-wide.
  8. Set them up in a straight line, six to a row. The tightening of the wires at their higher ends. The strand’s displacement is just outside of two wires or more. Then go to the right, taking the second chain from the left.
  9. Please pick up the left external wire and carry it with you. The far leftmost position for the second right-hand string should be used. Follow up on what is now directly outside the wire by repeating. Twist all of the strands together. Straight bars’ ends may be slipped beneath. Pinch the ends of a circular rod together to be rotated in a circle. Prepare a greased pastry plate or use parchment paper to cover the braided bread.
  10. Brush the leftover bread with the beaten egg. Alternatively, bread may be frozen or rise for an hour in the refrigerator.
  11. 375 degrees Fahrenheit and a brush are needed to bake a cake. The gel should be taken out of the freezer 5 hours before cooking (if used). Once you’ve soaked your finger in the egg wash, go ahead and dip it in the poppy or sesame seeds, and then dip it in the bread mound. The bread will be finished when all the seeds have been added.
  12. 35-40 minutes in the middle of the oven, or until golden brown. Before slicing, the bread should be cooled on a grid for at least two hours or until it is pretty cold to the touch.
  13. To maintain the freshness of your bread, place it in a plastic bag or freeze it.


  • Serving Size: 1 loaf
  • Calories: 252
  • Sugar: 5g
  • Sodium: 177mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 60mg

Keywords: new york times challah recipe, new york times olive oil challah recipe, new york times challah recipe

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People Also Ask:

What is challah bread?

Ashkenazi Jewish challah is a braided loaf of bread generally served on ceremonial occasions, such as the Sabbath and significant Jewish festivals, such as Passover. A little bit of the dough is kept aside for an offering before making challah that is considered ritually acceptable.

What makes challah bread different?

Puff pastry Challah is a yeast bread enhanced with eggs. When it comes to making challah bread, you need a lot of butter, whereas making brioche bread, you need oil.

What does challah bread taste like?

It has a flavour that is quite similar to brioche. The egg yolks give it a rich, spongy texture, while the honey gives it a little flavour. Described in the simplest terms, this dish is a mix of creamy and sweet with plenty of flavours!

What’s the difference between challah bread and brioche bread?

This kind of Jewish bread, known as challah, is kosher and contains no dairy. If you’re looking for something that’s produced with comparable components but doesn’t use vegetable oil, brioche is the bread for you.

Is challah bread the same as French bread?

French brioche and challah are both yeast bread that is enhanced with eggs. Challah is more closely tied with religious traditions, while brioche uses more butter (and a lot more of it!).

 Is challah considered white bread?

White bread and challah bread are nutritionally comparable, although challah is heavier in fat and protein and lower in calories.

 Is challah eaten with butter?

Toasted with a bit of fresh butter, challah is delicious; it makes fantastic, filled french toast or bread pudding and is excellent in sandwiches.

 Is challah bread healthy?

Cholesterol and refined carbohydrate content may vary greatly depending on the components used to make challah. Although it doesn’t include butter, many recipes use oil, which increases the bread’s fat content. Challah may be made using whole wheat flour to make it more nutritious.

 Why is challah bread braided?

On the other hand, Shabbat offers a temporary respite from the difficulties of our daily life. This interpretation of the challah braiding represents the weaving of our daily attitude into a more sublime Shabbat-driven awareness.

 Why is my challah bread so dense?

When you kneaded the dough, you added too much flour. You used too few liquids or eggs or oil. Were you too hasty in letting it cook? After the initial kneading, the dough was punched down, and the loaves were formed; the recipe called for a one-hour rise, followed by a half-hour rise, and then another half-hour rise.

 Why is my challah bread dry?

This may happen if you accidentally use too much flour or whole wheat flour with a more excellent bran content than regular flour. As soon as the dough forms into a smooth, elastic mass, excessive flour will dry up the dough! Instead, increase the amount of OIL you use, and your dough will be fantastic!

 How is challah bread served?

  • Add a drizzle of honey or a dollop of fresh jam to the challah before serving.
  • To toast it, slice challah like a loaf of bread and toast it for breakfast or make a sandwich with it.
  • Making challah into French toast is one option.

How long is challah bread good for?

Challah may be stored at room temperature for up to five days if wrapped firmly in plastic wrap.

 Is challah bread vegan?

In addition to the more well-known egg challah, there’s also water challah, which has no eggs at all yet is vegan since challah contains no dairy (although water challah is often still glazed with egg).

Does challah contain gluten?

No. Traditionally, challah bread is baked using wheat flour and various dairy-free enrichments such as egg yolks, oil, honey, or other sweeteners. But it’s a substitution that tastes just as it should—and no one will know it’s prepared with an all-purpose gluten-free flour combination.

Is challah bread kosher?

In addition to Rosh Hashanah, other Jewish holidays such as Purim and Shabbat include challah, a kosher bread. This bread has a delicate golden tint on the interior because of the eggs used in its making.

What does challah bread symbolize?

This eggy, eggy-looking loaf of bread with a subtle sweetness is often called challah. By the Jewish belief that a double share of manna descended from heaven on Friday, two loaves are put on the table before the Saturday Shabbat.

Best gluten-free challah mix. Listed below:

  1. Gluten-Free Traditional Challah Mix – Baking Mix for Gluten-Free Challah Bread
  2. King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds

Equipment needed to make the best challah possible. The following is a complete list:

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