{"id":85139,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/honey-challah\/"},"modified":"2024-04-05T09:19:47","modified_gmt":"2024-04-05T14:19:47","slug":"honey-challah","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/honey-challah\/","title":{"rendered":"Honey Challah"},"content":{"rendered":"<p>Challah is a glossy <a href=\"https:\/\/www.tasteofhome.com\/collection\/braided-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/braided-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">braided bread<\/a> that&#8217;s shared at many Jewish events and celebrations, from the weekly Shabbat (Sabbath) to holidays and weddings. Our honey challah with golden raisins is a variation on the traditional <a href=\"https:\/\/www.tasteofhome.com\/recipes\/challah\/\" data-name=\"www.tasteofhome.com\/recipes\/challah\/\" data-module=\"content engagement\" data-position=\"embedded links\">challah recipe<\/a> and brings an extra bit of sweetness to the table. It looks impressive, but it&#8217;s not as difficult to pull off as you might think!<\/p>\n<p>As an enriched bread, challah contains sweeteners and fats like eggs and honey, alongside the basic bread ingredients of flour, water, salt and yeast. This honey challah is perfect for ringing in a sweet new year on <a href=\"https:\/\/www.tasteofhome.com\/holidays-events\/holidays\/rosh-hashanah\/\" data-name=\"www.tasteofhome.com\/holidays-events\/holidays\/rosh-hashanah\/\" data-module=\"content engagement\" data-position=\"embedded links\">Rosh Hashanah<\/a>, but it also makes a fun weekend baking challenge. Here&#8217;s how to make it.<\/p>\n<h2>Ingredients for Honey Challah<\/h2>\n<ul>\n<li><strong>Active dry yeast:<\/strong> You\u2019ll need two packets of active dry yeast for this honey challah recipe. Make sure you&#8217;re not using instant yeast.<\/li>\n<li><strong>Water:<\/strong> You&#8217;ll need water three times in this recipe: Warm water to activate the yeast, boiling water to plump the raisins, and lukewarm water to adhere the sesame seeds. The warm water should be 110\u00b0 to 115\u00b0F to activate the yeast properly\u2014we recommend using a food thermometer.<\/li>\n<li><strong>Eggs:<\/strong> You&#8217;ll separate two of the eggs for this recipe. Here are some great <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\">ways to separate eggs<\/a>. Don\u2019t discard the egg whites; you\u2019ll use them later for an egg wash.<\/li>\n<li><strong>Honey:<\/strong> We use a fair bit of honey in this recipe, so make sure you have enough on hand before you get started.<\/li>\n<li><strong>Bread flour:<\/strong> This challah recipe calls for bread flour, which has a higher protein content than other flours. The protein helps develop gluten, which is what gives bread its texture. If you don\u2019t have bread flour on hand, you can use all-purpose flour instead. But, if you\u2019re an avid baker, a bag of bread flour will come in handy for many <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade bread recipes<\/a>.<\/li>\n<li><strong>Raisins:<\/strong> Purchase golden raisins for this recipe. They\u2019re plumper and chewier than regular raisins. Their sunshine-yellow hue is hard to beat, too. If you don&#8217;t want the raisins in your loaf, you can omit them.<\/li>\n<li><strong>Sesame seeds:<\/strong> Sesame seeds sprinkled on top of the unbaked loaf add a bit of texture. Poppy seeds are another option.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Proof the yeast<\/h3>\n<p>Before you get started, you need to <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-yeast\/\" data-name=\"www.tasteofhome.com\/article\/testing-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">proof the yeast<\/a> to make sure the yeast is still alive. Otherwise, you won&#8217;t get the light airiness of the bread that you&#8217;re going for. Here&#8217;s how to do it: Dissolve two packets of yeast in sugar and warm water (nothing above 115\u00b0, or you can kill the yeast!). Stir the mixture, and let it stand for about five minutes. It should become a bit frothy. That means it&#8217;s ready.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If your yeast mixture does not froth and bubble, you need to troubleshoot and see why not. Make sure your yeast isn&#8217;t expired. Then, do this step over again, paying attention to the water temperature that you use.<\/p>\n<h3>Step 2: Make the dough<\/h3>\n<p>Place three whole eggs and two egg yolks in the bowl of your stand mixer. Add 2\/3 cup honey (use <a href=\"https:\/\/www.tasteofhome.com\/article\/why-you-might-want-to-steer-clear-of-supermarket-honey\/\" data-name=\"www.tasteofhome.com\/article\/why-you-might-want-to-steer-clear-of-supermarket-honey\/\" data-module=\"content engagement\" data-position=\"embedded links\">good honey<\/a>!), oil, salt, the yeast mixture, 3 cups flour and the remaining warm water. Beat on medium speed for three minutes. Stir in enough remaining flour to form a soft dough. The dough will be sticky, even if you add the full 7 cups.<\/p>\n<h3>Step 3: Plump the raisins (optional)<\/h3>\n<p>If you\u2019re not going to add raisins to your loaf, skip this step.<\/p>\n<p>Plump the raisins by pouring boiling water over them in a bowl. Let the raisins stand for five minutes, then drain and pat dry.<\/p>\n<h3>Step 4: Knead the dough<\/h3>\n<p>Turn your dough onto a floured surface. Knead it until it\u2019s smooth and elastic, six to eight minutes. The windowpane test will let you know when <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">you&#8217;ve kneaded enough<\/a>. That&#8217;s when you can stretch a chunk of the dough with your hands and it thins out to the point of almost being able to see through (like a windowpane) without breaking. If the dough tears, work it a little more.<\/p>\n<p>When the dough is elastic, knead in the raisins (if using) until evenly distributed. Place the dough in a greased bowl, turning once to grease the top of the dough. Cover the bowl with a damp towel or storage wrap. Let it rise in a warm place until almost doubled, about 90 minutes. Learn more here about how long it takes <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-does-it-take-for-bread-to-rise-and-other-baking-questions\/\" data-name=\"www.tasteofhome.com\/article\/how-long-does-it-take-for-bread-to-rise-and-other-baking-questions\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread to rise<\/a>.<\/p>\n<h3>Step 5: Shape the ropes<\/h3>\n<p>Once the dough has risen, use your knuckles to press some of the air out of it. This is called &#8220;punching the dough down.&#8221; Then turn it out onto a lightly floured surface, and divide it evenly into 12 pieces. To do this by weight, weigh the dough, then divide that number by 12. You can also eyeball it: Divide the dough in half, then divide each half into six pieces.<\/p>\n<p>To make the strands of the braid, roll each dough piece into a 16-inch rope. Lay six of the ropes parallel to each other on a greased baking sheet, and pinch them all together at the top.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> We went with six strands for a showstopper challah, but three strands (or sometimes four) is common. If six seems like too much to tackle, try it with three or four for each loaf. Here\u2019s more on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-braid-bread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-braid-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to braid bread<\/a>.<\/p>\n<h3>Step 6: Braid the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1965729\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_HC153382C05_21_6bC-a.jpg?fit=700%2C1024\" alt=\"Honey Challah Hc153382c05 21 6bc A\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To braid the dough ropes, first take the rope on the far left, and carry it over the two ropes next to it. Then slip it under the middle rope, and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far-right side. Repeat these steps, always starting with the new far-left rope, until you reach the end.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1965730\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_HC153382C05_21_7bC-a.jpg?fit=700%2C1024\" alt=\"Honey Challah Hc153382c05 21 7bc A\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>As the braid moves to the right, you can pick up the loaf and recenter it on your work surface as needed.<\/p>\n<p>Once finished with these braids, pinch the ends together to seal, and tuck them under. Then repeat this braiding process all over again with your remaining six ropes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1965731\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_HC153382C05_21_9bC-a.jpg?fit=700%2C1024\" alt=\"Honey Challah Hc153382c05 21 9bc A\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Step 7: Proof again, and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1965732\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_TOHDJ22_190757_B08_05_9bC.jpg?fit=700%2C1024\" alt=\"Honey Challah Tohdj22 190757 B08 05 9bc\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Cover the loaves and let them rise until they almost double in size. It\u2019ll take about 30 minutes. Meanwhile, preheat your oven to 350\u00b0.<\/p>\n<p>After the loaves have risen, make the egg wash. Whisk together together the remaining egg whites, 1 tablespoon water and 1 teaspoon honey. Using a pastry brush, brush the egg wash evenly over the loaves. Sprinkle the loaves with sesame seeds. Bake until the loaves are golden brown and each sounds hollow when tapped, 30 to 35 minutes. (You can even use a thermometer to tell when your <a href=\"https:\/\/www.tasteofhome.com\/article\/oven-temperatures-for-baking-bread\/\" data-name=\"www.tasteofhome.com\/article\/oven-temperatures-for-baking-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread is done<\/a>!)<\/p>\n<p>Remove the challah bread from the baking sheet, and place the loaves on a wire rack. Let them cool to room temperature before serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1965733\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_TOHDJ22_190757_B08_05_7b.jpg?fit=700%2C1024\" alt=\"Honey Challah Tohdj22 190757 B08 05 7b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make a three- or four-stranded challah:<\/strong> Our honey challah makes a six-stranded braid, but it can just as easily be configured into a more common three- or four-stranded braid instead.<\/li>\n<li><strong>Add citrus:<\/strong> Fresh orange or lemon zest adds brightness to honey challah. Check out our tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to grate zest<\/a> so you can avoid getting any of the bitter white pith in your dough.<\/li>\n<li><strong>Add warm spices:<\/strong> Autumnal and warming spices like ground cardamom and cinnamon will add a cozy depth to this bread. Use the spices that call to you!<\/li>\n<li><strong>Add nuts for crunch:<\/strong> For the nut-lovers out there, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">toast nuts<\/a> and then add them to the dough when you add the raisins.<\/li>\n<\/ul>\n<h2>How to Store Honey Challah<\/h2>\n<p>Let the honey challah cool to room temperature. Transfer the cooled loaf to a storage bag or bread box, and store it at room temperature for a few days. For longer storage, you can also <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze the bread<\/a>. Get more tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-bread-so-it-stays-fresh\/\" data-name=\"www.tasteofhome.com\/article\/how-to-store-bread-so-it-stays-fresh\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to store your bread<\/a> so you can enjoy it longer.<\/p>\n<h2>Honey Challah Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1965734\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_TOHDJ22_190757_B08_05_8b.jpg?fit=700%2C1024\" alt=\"Honey Challah Tohdj22 190757 B08 05 8b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you let challah rise overnight?<\/h3>\n<p>Yes, you can leave your honey challah in the refrigerator overnight during the first rise for a slower process that will help the bread develop a great flavor. Be careful with the second rise, though. Leaving it for too long can cause the loaf to collapse and give it a dense texture.<\/p>\n<h3>Why is my challah dry?<\/h3>\n<p>If your challah is dry, it could be because you added a little too much flour. Next time, let your dough stay sticky. It may be a little harder to work with, but sticky dough means you&#8217;ve used just the right ratio of water, oil and flour.<\/p>\n<h3>How can I use leftover challah?<\/h3>\n<p>This sweet honey challah recipe is a blessing in the leftover department. Slice it for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-challah-french-toast\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-challah-french-toast\/\" data-module=\"content engagement\" data-position=\"embedded links\">challah French toast<\/a>, cube it for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-bread-pudding\/\" data-name=\"www.tasteofhome.com\/recipes\/best-ever-bread-pudding\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread pudding<\/a>, or toast slices and use them to add a sweet note to a savory<a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-n-egg-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/bacon-n-egg-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\"> egg sandwich<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our honey challah is a braided bread that can be made with three, four or even six strands. In this tutorial, we&#8217;ll walk you through making a gorgeous six-stranded braid.<\/p>\n","protected":false},"author":7061,"featured_media":85143,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,305271,304993,305487,307153,304515,307104,304437,304988,304408,304368,303887,306848,305364,304558,307189,324623,304150,303883,305031],"categories-v2":[310461,309438,310897,310890,308988,309216,308940,310796,310199,308880,310155,308840,308935,308813,308745,308478,309603,309376,308910,310235,309177,309434,308476,308975],"coauthors":[39626,39610],"recommended_recipes":[{"post_title":"Honey Cake","post_link":"\/recipes\/rustic-honey-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Honey-Cake_EXPS_TOHD24_121544_ChristineMa_10.jpg"},{"post_title":"Honey Bread","post_link":"\/recipes\/milk-and-honey-white-bread\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_2356_ChristineMa_12.jpg"},{"post_title":"Honey Cornbread","post_link":"\/recipes\/honey-cornbread\/","post_image":"\/wp-content\/uploads\/2024\/07\/TOHD24_1584_HoneyCornbread_EmilyJDavis_Square_Social.jpg"},{"post_title":"Honey-Wheat Oatmeal Bread","post_link":"\/recipes\/honey-wheat-oatmeal-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38619_THHC1194739D45A.jpg"},{"post_title":"Challah","post_link":"\/recipes\/challah\/","post_image":"\/wp-content\/uploads\/2018\/01\/Challah_EXPS_FT24_16804_ST_0222_1.jpg"},{"post_title":"Honey Spice Bread","post_link":"\/recipes\/honey-spice-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps17896_SD143207B06_04_5b_WEB2.jpg"},{"post_title":"Honey Coffee","post_link":"\/recipes\/honey-coffee\/","post_image":"\/wp-content\/uploads\/2018\/01\/Honey-Coffee_EXPS_CISMZ19_37409_E01_08_4b.jpg"},{"post_title":"Honey Beet Bread","post_link":"\/recipes\/honey-beet-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Honey-Beet-Bread_EXPS_FTTMZJ21_22320_E03_04_2b.jpg"},{"post_title":"Honey Cinnamon Butter","post_link":"\/recipes\/honey-cinnamon-butter\/","post_image":"\/wp-content\/uploads\/2017\/10\/Honey-Cinnamon-Butter_EXPS_CWFM18_14031_B10_13_2b-2.jpg"},{"post_title":"Honey-Thyme Butter","post_link":"\/recipes\/honey-thyme-butter\/","post_image":"\/wp-content\/uploads\/0001\/01\/Honey-Thyme-Butter_EXPS_THD18_232977_C07_31_5b.jpg"},{"post_title":"Honey Wheat Bread","post_link":"\/recipes\/honey-wheat-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Honey-Wheat-Bread_EXPS_FRBZ22_1228_MD_03_16_1b.jpg"},{"post_title":"Honey Cinnamon Milk","post_link":"\/recipes\/honey-cinnamon-milk\/","post_image":"\/wp-content\/uploads\/2017\/09\/Honey-Cinnamon-Milk_exps121968_THHC1998108A03_24_14b_RMS.jpg"},{"post_title":"Honey Almond Butter","post_link":"\/recipes\/honey-almond-butter\/","post_image":"\/wp-content\/uploads\/2017\/09\/Honey-Almond-Butter_exps31178_THCS13C02_06_5bC_RMS.jpg"},{"post_title":"Honey Wheat Sourdough Bread","post_link":"\/recipes\/honey-wheat-sourdough-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15242_CB1224C52.jpg"},{"post_title":"Honey Oatmeal Bread","post_link":"\/recipes\/honey-oatmeal-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Honey Butter Spread","post_link":"\/recipes\/honey-butter-spread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Honey Whole Wheat Bread","post_link":"\/recipes\/honey-whole-wheat-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Honey Garlic Dressing","post_link":"\/recipes\/honey-garlic-dressing\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35010_SD990853D43A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps190757_HC163708C05_29_5b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/honey-challah\/","name":"Honey Challah","datePublished":"2018-01-01","dateModified":"2024-04-05","prepTime":"PT45M","cookTime":"PT30M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps190757_HC163708C05_29_5b.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Our honey challah is a braided bread that can be made with three, four or even six strands. In this tutorial, we'll walk you through making a gorgeous six-stranded braid.","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1\/2 teaspoon sugar","1-1\/2 cups warm water (110&deg; to 115&deg;), divided","5 large eggs, room temperature","2\/3 cup plus 1 teaspoon honey, divided","1\/2 cup canola oil","2 teaspoons salt","6 to 7 cups bread flour","1 cup boiling water","2 cups golden raisins","1 tablespoon water","1 tablespoon sesame seeds"],"recipeInstructions":[{"@type":"HowToStep","name":"Proof the yeast","text":"Before you get started, you need to proof the yeast to make sure the yeast is still alive. Otherwise, you won't get the light airiness of the bread that you're going for. Here's how to do it: Dissolve two packets of yeast in sugar and warm water (nothing above 115\u00b0, or you can kill the yeast!). Stir the mixture, and let it stand for about five minutes. It should become a bit frothy. That means it's ready. Editor\u2019s Tip: If your yeast mixture does not froth and bubble, you need to troubleshoot and see why not. Make sure your yeast isn't expired. Then, do this step over again, paying attention to the water temperature that you use."},{"@type":"HowToStep","name":"Make the dough","text":"Place three whole eggs and two egg yolks in the bowl of your stand mixer. Add 2\/3 cup honey (use good honey!), oil, salt, the yeast mixture, 3 cups flour and the remaining warm water. Beat on medium speed for three minutes. Stir in enough remaining flour to form a soft dough. The dough will be sticky, even if you add the full 7 cups."},{"@type":"HowToStep","name":"Plump the raisins (optional)","text":"If you\u2019re not going to add raisins to your loaf, skip this step. Plump the raisins by pouring boiling water over them in a bowl. Let the raisins stand for five minutes, then drain and pat dry."},{"@type":"HowToStep","name":"Knead the dough","text":"Turn your dough onto a floured surface. Knead it until it\u2019s smooth and elastic, six to eight minutes. The windowpane test will let you know when you've kneaded enough. That's when you can stretch a chunk of the dough with your hands and it thins out to the point of almost being able to see through (like a windowpane) without breaking. If the dough tears, work it a little more. When the dough is elastic, knead in the raisins (if using) until evenly distributed. Place the dough in a greased bowl, turning once to grease the top of the dough. Cover the bowl with a damp towel or storage wrap. Let it rise in a warm place until almost doubled, about 90 minutes. Learn more here about how long it takes bread to rise."},{"@type":"HowToStep","name":"Shape the ropes","text":"Once the dough has risen, use your knuckles to press some of the air out of it. This is called \"punching the dough down.\" Then turn it out onto a lightly floured surface, and divide it evenly into 12 pieces. To do this by weight, weigh the dough, then divide that number by 12. You can also eyeball it: Divide the dough in half, then divide each half into six pieces. To make the strands of the braid, roll each dough piece into a 16-inch rope. Lay six of the ropes parallel to each other on a greased baking sheet, and pinch them all together at the top. Editor's Tip: We went with six strands for a showstopper challah, but three strands (or sometimes four) is common. If six seems like too much to tackle, try it with three or four for each loaf. Here\u2019s more on how to braid bread."},{"@type":"HowToStep","name":"Braid the dough","text":"To braid the dough ropes, first take the rope on the far left, and carry it over the two ropes next to it. Then slip it under the middle rope, and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far-right side. Repeat these steps, always starting with the new far-left rope, until you reach the end. As the braid moves to the right, you can pick up the loaf and recenter it on your work surface as needed. Once finished with these braids, pinch the ends together to seal, and tuck them under. Then repeat this braiding process all over again with your remaining six ropes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_HC153382C05_21_6bC-a.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Proof again, and bake","text":"Cover the loaves and let them rise until they almost double in size. It\u2019ll take about 30 minutes. Meanwhile, preheat your oven to 350\u00b0. After the loaves have risen, make the egg wash. Whisk together together the remaining egg whites, 1 tablespoon water and 1 teaspoon honey. Using a pastry brush, brush the egg wash evenly over the loaves. Sprinkle the loaves with sesame seeds. Bake until the loaves are golden brown and each sounds hollow when tapped, 30 to 35 minutes. (You can even use a thermometer to tell when your bread is done!) Remove the challah bread from the baking sheet, and place the loaves on a wire rack. Let them cool to room temperature before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Honey-Challah_TOHDJ22_190757_B08_05_9bC.jpg?fit=700,1024"}],"recipeYield":"2 loaves (24 pieces each)","author":[{"@type":"Person","name":"Jacqueline Weiss"},{"@type":"Person","name":"Lisa Kaminski"}],"nutrition":{"@type":"NutritionInformation","calories":" 125 calories","fatContent":"3g fat (0 saturated fat)","cholesterolContent":"19mg cholesterol","sodiumContent":"107mg sodium","carbohydrateContent":"21g carbohydrate (8g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5555553,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"Jewish","video":{"@type":"VideoObject","name":"The Best Challah with Sarah Fischer","description":"Check out this video for how to make The Best Challah with Sarah Fischer.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/Js9VUQFa\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M3S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/Js9VUQFa-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joanne221"},"reviewBody":"I've  making Challah for years now but have not found the perfect recipe until this one.\u00a0\nI made this last Rosh Hashanah (2020).  It was absolutely favorite recipe so far. \nCan you reduce 1\/2 measurements exactly to get only 1 loaf? Or is there another formula ? We are only 2 persons and it is too much bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rachel490"},"reviewBody":"This is my go to Challah recipe. It took me one or two times to get the feel of how the dough will look, but it comes out every time! I omit the raisins, and recently added a cinnamon cardamom sugar filling and rolled it into each braid. So good! Crowd favorite for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue784"},"reviewBody":"<p>I\u2019ve added blueberries and cinnamon to add flavor instead of raisins! What a perfect recipe <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kaitlin443"},"reviewBody":"<p>I literally signed up just so I could say how terrible this recipe is. I\u2019m pretty sure having us \u201cbeat the dough\u201d is what absolutely messed it up. The bread was LITERALLY inedible. Threw it in the trash as soon as I had my first bite. What a waste of time.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"3LabHm"},"reviewBody":"I cannot believe there are no reviews on this recipe as yet! The flavor of this bread is outstanding! It has the flavor of a yummy coffee cake, only without any frosting, which it does not need. I love it with a cup of coffee in the morning. This is the second time I have made it and I have followed the recipe as stated each time with exception of the braiding. I am not very good at braiding and doing it with 6 strips of dough is difficult. The second time I divided the dough into 3 equal pieces, then cut each piece into 3 strips and braided the three strips and put each into a greased loaf pan. Came out excellent!  I will be making this again and again. Thank you for sharing, Jennifer!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"??????????????"},"reviewBody":"Excellent recipe! Challah came out perfect!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JessicaGilbert-Niemack"},"reviewBody":"My heart is full of joy! Perfect Challah.  I made 2 batches. Plain and fruit Challah. Thank you ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"R. Candee","givenName":"R.","familyName":"Candee"},"reviewBody":"Taking your time to do it right produces a great dough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest36428410"},"reviewBody":"I\u2019m new at making challah, but I will repeatedly use this recipe! Easy and delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Challah with Sarah Fischer","description":"Check out this video for how to make The Best Challah with Sarah Fischer.","url":"http:\/\/content.jwplatform.com\/videos\/Js9VUQFa-3rTW9UQq.mp4","duration":"3m44s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/31tmaj5sdkha2x66ex11fy71b4041522.jpg","advertising":"","jw_id":"Js9VUQFa","jw_url":"http:\/\/content.jwplatform.com\/videos\/Js9VUQFa-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/Js9VUQFa\/poster.jpg?width=720","jw_publish_date":"2021-11-16T00:00:00"},"rms_legacy_id":"190757","romance_copy_dek":"Our honey challah is a braided bread that can be made with three, four or even six strands. In this tutorial, we'll walk you through making a gorgeous six-stranded braid.","enhanced_recipe_title":"Honey Challah","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (1\/4 ounce each) active dry yeast","IngredientText":"2 packages (1\/4 ounce each) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon sugar","IngredientText":"1\/2 teaspoon sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups warm water (110&deg; to 115&deg;), divided","IngredientText":"1-1\/2 cups warm water (110&deg; to 115&deg;), divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 large eggs, room temperature","IngredientText":"5 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup plus 1 teaspoon honey, divided ","IngredientText":"2\/3 cup plus 1 teaspoon honey, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup canola oil","IngredientText":"1\/2 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons salt","IngredientText":"2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 to 7 cups bread flour","IngredientText":"6 to 7 cups bread flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup boiling water","IngredientText":"1 cup boiling water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups golden raisins","IngredientText":"2 cups golden raisins"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon water","IngredientText":"1 tablespoon water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon sesame seeds","IngredientText":"1 tablespoon sesame seeds"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps190757_HC163708C05_29_5b.jpg","RecipeId":190757,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Honey Challah Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"43812\" ol-id=\"T0732XV\"]","RecipeAttachmentFileName":"exps190757_HC163708C05_29_5b.jpg","ContributorId":null,"Firstname":"Jennifer","Lastname":"Newfield","City":"Los Angeles","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 45 min. + rising Bake: 30 min. ","MinimumServingQuantity":48,"MaximumServingQuantity":48,"Yield":"2 loaves (24 pieces each).","DigitalTitle":"Honey Challah","SubmittedTitle":"Honey Challah ","RecipeTypeId":1,"AverageRating":4.56,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":45,"CookTimeInMinutes":30,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Honey Challah ","OriginalSourceProject":"Honey Challah ","ContestPlacement":"","Trailer":"<h2>Sweet Challah Recipe Tips<\/h2><h3>Can you let challah rise overnight?<\/h3>Yes. You can leave your challah in the refrigerator overnight during the first rise for a slower process that will help the bread develop a great flavor. Be careful with the second rise, though\u2014leaving it for too long can cause the loaf to collapse and give it a dense texture.&nbsp;<h3>Why is my challah dry?<\/h3>If your challah is dry, it could be because you added a little too much flour. Next time, let your dough stay sticky! It may be a little harder to work with, but sticky dough means you've used just the right ratio of water, oil and flour.&nbsp;<h3>How can I use leftover challah?<\/h3>This sweet challah recipe&nbsp;is a blessing in the leftover department. Slice it up and use it in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-challah-french-toast\/\" style=\"\">challah French toast<\/a>, cube it for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-bread-pudding\/\" style=\"\">bread pudding<\/a> or toast it and use it to add a sweet note to a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-n-egg-sandwiches\/\" style=\"\">savory egg sandwich<\/a>.&nbsp;<h3>What makes challah bread different?<\/h3>Ingredient-wise, the eggs and honey in <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-challah-bread\/\" style=\"\">challah<\/a> make it different from a standard bread. Culturally, challah is an important part of the Jewish Shabbat ritual, as well as other holidays such as Rosh Hashanah. Braided loaves can symbolize love or represent other aspects of Jewish tradition.","Metadescription":"This sweet challah recipe is made with honey and golden raisins. It's perfect for Shabbat dinner or a breakfast of French toast. ","DigitalHeadnotes":"I use these shiny, beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. \u2014Jennifer Newfield, Los Angeles, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Honey Challah (Sweet Challah Recipe)","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, dissolve yeast and sugar in 1 cup warm water.  Separate 2 eggs; refrigerate the whites. Place egg yolks and eggs in a large bowl. Add 2\/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).","SequenceNo":1},{"Direction":"   Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1\/2 hours.","SequenceNo":2},{"Direction":"   Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide 1 portion into 6 pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. ","SequenceNo":3},{"Direction":"   To braid, take the rope on the left and carry it over the 2 ropes beside it, then slip it under the middle rope and carry it over the last 2 ropes. Lay the rope down parallel to the other ropes; it is now on the far right side. Repeat these steps until you reach the end. As the braid moves to the right, you can pick up the loaf and recenter it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.","SequenceNo":4},{"Direction":"   Preheat oven to 350\u00b0. In a small bowl, whisk the 2 chilled egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until bread is golden brown and sounds hollow when tapped. Remove from pans to a wire rack to cool.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Vegetarian Bread Recipes","ID":95174},{"Name":"Vegetarian Recipes","ID":94306}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Vegetarian Recipes","ID":89468},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Vegetarian Recipes","ID":89732}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cuisines","ID":305271},{"Name":"Jewish","ID":305364},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads, Rolls & Pastries","ID":305615},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Hanukkah","ID":304437},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Dried Fruits","ID":307153},{"Name":"Fruits","ID":307104},{"Name":"Raisins","ID":307189},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1 piece: 125 calories, 3g fat (0 saturated fat), 19mg cholesterol, 107mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 3g protein. ","NoOfRatings":9,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps190757_HC163708C05_29_5b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps190757_HC163708C05_29_5b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Sweet Challah Recipe Tips<\/h2><h3>Can you let challah rise overnight?<\/h3>Yes. You can leave your challah in the refrigerator overnight during the first rise for a slower process that will help the bread develop a great flavor. Be careful with the second rise, though\u2014leaving it for too long can cause the loaf to collapse and give it a dense texture.&nbsp;<h3>Why is my challah dry?<\/h3>If your challah is dry, it could be because you added a little too much flour. Next time, let your dough stay sticky! It may be a little harder to work with, but sticky dough means you've used just the right ratio of water, oil and flour.&nbsp;<h3>How can I use leftover challah?<\/h3>This sweet challah recipe&nbsp;is a blessing in the leftover department. Slice it up and use it in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-challah-french-toast\/\" style=\"\">challah French toast<\/a>, cube it for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-bread-pudding\/\" style=\"\">bread pudding<\/a> or toast it and use it to add a sweet note to a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-n-egg-sandwiches\/\" style=\"\">savory egg sandwich<\/a>.&nbsp;<h3>What makes challah bread different?<\/h3>Ingredient-wise, the eggs and honey in <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-challah-bread\/\" style=\"\">challah<\/a> make it different from a standard bread. Culturally, challah is an important part of the Jewish Shabbat ritual, as well as other holidays such as Rosh Hashanah. Braided loaves can symbolize love or represent other aspects of Jewish tradition."}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44057,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":310890,"name":"Breads, Rolls &amp; Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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