No.73 The 100 Most Popular Recipes Ever · October 2026

Challah

Made famous by Joan Nathan

Photo: Aviv Hod, CC BY 3.0, via Wikimedia Commons

From Jewish Cooking in America, 1994.

The braided Sabbath bread is one of the most searched breads every Friday, and Joan Nathan's is the version many American families learned from.

Written in our own words and tested in a home kitchen. Get the original in Jewish Cooking in America.

Ingredients

• 1 1/2 packages (3 1/2 tsp) active dry yeast
• 1 tbsp plus 1/2 cup (115 g) sugar, divided
• 1 3/4 cups (420 ml) lukewarm water
• 1/2 cup (120 ml) vegetable oil, plus more for the bowl
• 5 large eggs (4 for the dough, 1 for brushing)
• 1 tbsp fine salt
• 8 to 8 1/2 cups (1 to 1.1 kg) all-purpose flour
• 1 cup raisins, optional
• Poppy or sesame seeds, optional

Steps

1. In a large bowl, dissolve the yeast and 1 tbsp sugar in the warm water. Leave 5 to 10 minutes, until foamy.
2. Whisk in the oil, then beat in 4 eggs one at a time, then the remaining 1/2 cup sugar and the salt.
3. Add the flour one cup at a time, stirring, until the dough is too stiff to stir. Turn it out and knead 8 to 10 minutes, adding flour only as needed, until smooth and springy.
4. Put it in an oiled bowl, turn to coat, cover, and let rise in a warm place about 1 hour, until doubled. Punch it down, cover, and let rise 30 minutes more.
5. Knead in the raisins if using. Cut the dough in half, and each half into three (or six for a six-strand braid). Roll each piece into a rope about 16 inches long.
6. Pinch three ropes together at the top and braid them, tucking both ends under. Repeat with the rest. Put the loaves on a parchment-lined baking sheet, at least 4 inches apart.
7. Beat the last egg and brush it over the loaves. Let them rise again about 1 hour, until puffy. Heat the oven to 375F (190C).
8. Brush with egg again, sprinkle with seeds if you like, and bake 35 to 40 minutes, until deep golden and hollow-sounding when tapped underneath. Cool on a rack.

Chef's tips

• Brushing twice gives the shine.
• Day-old challah makes the best French toast.

This is Chef Amazing's write-up of the dish, tested for a home kitchen. The original is in Jewish Cooking in America by Joan Nathan: get the book.

← No. 72Basic Country Sourdough→ No. 74Bolognese Meat Sauce