The Best Challah EVER!


I always prided myself on delicious challah. But it was a dairy recipe containing milk and butter. I tried several Parve recipes (recipes with no dairy products and can therefore be served with meat). But they just didn’t make. Then Suzanne Fallon gave me Seymour’s Famous Challah recipe. I love using my bread maker so I tweaked it a bit so I could use the machine. Here’s the result.

1 tsp. salt
1/4 c. each honey and olive oil
1 1/4 c. hot water
1 pkg. yeast
2 eggs
5 cups flour*
1 egg yolk combine with 1 T. water
1 tsp. Poppy or sesame seeds

Put salt, honey and oil in bowl, pour the hot water over and stir. Cool to lukewarm. Add eggs. Stir in yeast.

Put it all in your bread maker. Put the flour on top. Set it to dough cycle and let ‘er rip. When the dough is finished take it out and divide into three parts. Roll each part in your hands until you have three ropes. Braid and put on an oiled sheet, cover with a damp cloth and let rise.

When doubled in size brush with the egg yolk mixture and sprinkle with the seeds. Bake at 350 degrees for 30 to 35 minutes

*I use 4 1/2 cups white flour and 1/2 cup whole wheat flour.