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Shared by Chef Michael Solomonov

Michael Solomonov's Challah

Yield: Makes 1 loaf


  • 1 tablespoon active dry yeast
  • 4 cups bread flour
  • 7 large egg yolks
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons canola oil
  • 1 large egg, beaten
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
Baking ProjectsBreadsVegetarianPareve


  • Step 1

    Mix the yeast with 1 cup warm water in a small bowl and let stand for 5 minutes, until foamy.

  • Step 2

    Combine the bread flour, egg yolks, sugar, salt, and oil in the bowl of a stand mixer. Add the yeast mixture and knead with the hook attachment until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

  • Step 3

    Cover with a towel and let rise until doubled in volume, 1 to 1.5 hours, depending on the warmth of the kitchen.

  • Step 4

    Punch the dough down and then divide it into 3 equal pieces. ON a lightly floured surface, roll each piece into a rope about 18” long. Braid the ropes to form a loaf, place on a parchment-lined baking sheet, and cover with a towel. Let rise again until doubled in volume, about 30 minutes.

  • Step 5

    Meanwhile, preheat the oven to 350 degrees. Brush the loaf with the beaten egg and sprinkle with the sesame and poppy seeds.

  • Step 6

    Bake until golden brown, 20-25 minutes.

  • Step 7

    Let cool completely before slicing and serving. Keep at room temperature in a zip-top bag.