Quick Rising Challah Bread

This challah recipe was adapted from Challah in a Hurry.


1 1/2 cups warm water

3/4 cup vegetable oil

3/4 cup sugar

3 eggs, beaten

4 1/2 teaspoons active dry yeast

1 tsp salt

7 cups bread flour

1/2 cup whole grain or freshly milled flour

For egg wash and topping:

1 egg, beaten

4 tablespoons seeds (optional) – poppy, sesame, sunflower, chia, etc.



  1. In a medium bowl, blend together the water, oil, sugar, and 3 beaten eggs.
  2. In a larger bowl, combine the yeast, salt, and flour. Slowly stir in the liquid ingredients and mix until the dough hold together.
  3. Knead the dough in the bowl or on a floured surface until smooth.
  4. Split the dough into 2 pieces for two large challot, or into 8 small balls for mini challot! Divide each separated dough into 3 strands and braid for each separated piece.
  5. Place the braided dough onto greased cookie sheets and brush with the egg wash and seed toppings.
  6. Let the dough rise in a warm place until doubled in size–at least 30 minutes.
  7.  Bake at 325 degrees F for 20-30 minutes.

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