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Challah Bread


4 cups White flour
1 Tbsp Active dry yeast
1/3 cup Granulated sugar
1/4 cup Vegetable oil
2 Eggs
1 Egg white (remove yolk)
1 cup Water
1 1/2 tsp salt

In a large bowl, sift flour and add yeast. Mix in the yeast and then add sugar, vegetable oil, & eggs. Knead the dough with hand sand as dough thickens add salt. Knead again until smooth and stretchy and no longer sticky (add flour as needed). Cover with a damp, clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

Punch down the risen dough and turn out onto a floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snakes, about 1 1/2 inches in diameter. Firmly pinch the ends of the three snakes together and braid from middle. Either leave as braided or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together. Place finished the braided or round dough onto two greased baking trays. Cover with towel and let rise for about one hour. Sprinkle topping mixture of sea salt and toasted sesame seeds over the bread before baking.

Bake in a preheated oven at 375°F (190C) for 25 minutes.