Challah Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    287
based on 15 ratings

Challah is a special traditional Jewish bread that is usually braided and served on Shabbat (Sabbath) and most Jewish Holidays. This recipe uses the warming function twice to prove the dough in the bowl, the dough then requires a final prove once shaped. We’ve topped it with sesame seeds or onion seeds, but you could use poppy seeds, or a mixture of seeds if you prefer

recipe updated Mar 12, 2025

Ingredients

  • Egg icon
    Egg
    2
  • All purpose flour icon
    All purpose flour
    370 g
  • Water icon
    Water
    120 g
  • Active dried yeast icon
    Active dried yeast
    11 g
  • Bread flour icon
    Bread flour
    180 g
  • Vegetable oil icon
    Vegetable oil
    110 g
  • Runny honey icon
    Runny honey
    85 g
  • Salt icon
    Salt
    1 teaspoon
  • Egg icon
    Egg
    1
  • Water icon
    Water
    1 teaspoon
  • Sesame seeds icon
    Sesame seeds
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Easywarm bowl
  • kCook icon Lightly floured surface
  • kCook icon Small bowl

Step preview

  1. Line a clean baking tray with parchment paper then set aside
  2. Attach Dough Tool
  3. Add all purpose flour, water and active dried yeast to the EasyWarm Bowl
  4. Mix with splashguard fitted - 5 min, Speed 2
  5. Prove with splashguard fitted - 1 hr, 2
  6. Then add bread flour, vegetable oil, runny honey, egg, salt and all purpose flour to the EasyWarm Bowl
  7. Mix with splashguard fitted - 10 min, Speed 1
  8. Prove with splashguard fitted - 1 hr, 2
  9. Transfer dough to lightly floured surface
  10. Divide into 2 equal pieces
  11. Divide each half into 4 equal pieces
  12. Shape each piece into a ball
  13. Shape each ball into a 30 cm long rope (12"), tapered at each end
  14. Cover half with kitchen towel then set aside
  15. Pinch 4 lengths of the remaining dough together at one end and braid into a loaf
  16. Pinch the ends together and tuck both ends of the braid under the loaf
  17. Transfer shaped dough to baking tray
  18. Repeat with the rest
  19. Cover loosely with plastic wrap
  20. Prove - 35 min
  21. Pre-heat oven - 180°C
  22. Remove the plastic wrap from the baking sheet
  23. Add egg and water to a clean small bowl
  24. Beat lightly until combined
  25. Brush the dough with the egg wash
  26. Sprinkle with sesame seeds
  27. Bake until golden brown - 30 min, 180°C
  28. Remove from oven
  29. Transfer onto cooling rack and let cool
  30. Serve warm
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