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Challah Recipe

(This recipe makes 2 loaves, one of which can be frozen till ready to bake.)

2 free range/organic eggs 1 cup sugar
1 pkg. yeast 4 tsp. salt
4 tbs. light veg. oil 7 - 8 cups flour
2 ¾ cups warm water Poppy seeds
1 egg yolk beaten with
1 tsp. water

Dissolve one teaspoon of sugar in the warm water in a large mixing bowl, which has first been rinsed with hot water. Sprinkle the yeast on top and let stand 10 minutes. Stir to dissolve and add oil, sugar, salt, eggs and beat well. Add three cups of flour at a time until all flour is mixed. Dough should be sticky.

Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed. Place dough back in a greased bowl and cover with a damp cloth in a warm place until double in bulk, about 2 hours. Punch down, divide in two. If not baking both loaves, either refrigerate or freeze second batch until ready to use. Note: when using the second loaf, allow to come to room temperature until continuing with following.

Allow loaf to rise again for 45 minutes.

Punch down, divide dough into three equal parts. Shape into tubular shape by hand. Braid loaf together ensuring that the ends are secured and tucked under. Place on a lightly greased baking sheet. Cover with a damp cloth and let rise in a warm place until double (forty-five minutes approximately). Brush with beaten egg yolk and sprinkle with poppy seeds. Bake in a convection or regular oven at 400š for 30 minutes, until deep golden brown.

To store yeast dough, grease top well and cover with wax paper and then a damp cloth. Make sure cloth stays damp. Will keep five days in fridge. Freezes well.

Best place to raise yeast is on top of stove.

After seeing FILLER UP!, Estella Clingman, a fan of Deb's, won the Champion Prize in Breadmaking at the Castle Hill Agricultural Show in NSW, Australia using Deb's challah recipe.
Contact Deb Filler at