Chana's Favorite No-Fail Challah Recipe
Prep time
Cook time
Total time
Type: Breads
Serves: Makes 7 1lb Challahs
  • 1 pkg (of 3 square packets) Fleishmans active dry yeast
  • ¾ cup warm water
  • 1 Tsp of sugar
  • 1½ cups boiling water (from Kettle)
  • 2 cups cold water
  • 4 eggs, mixed
  • 1 heaping Tbsp kosher salt
  • ¾ cup vegetable oil
  • almost 1 cup of sugar
  • One 5lb bag of Golds flour (or good quality flour)
  • (1 egg beaten for egg wash)
  1. Sprinkle yeast into warm water and add sugar and stir gently. Let sit until foamy about 5 minutes. In a mixer (or bowl) add all other ingredients except flour and stir. Add yeast mixture when foamy and stir again. Add 13 – 14 cups of flour (almost 1 5 lb bag of flour).
  2. Using a dough hook mix until dough is not sticky and bounces back when touched. (Or, for a hands on experience, mix well with a spatula to combine and use your hands to combine very well and then knead until dough is smooth).
  3. Place in a bowl and pat with a little oil, cover with plastic wrap and let rise for 1½ – 2 hours.
  4. Shape dough (like this) and let rise another half hour. Coat with beaten egg wash and bake at 350 degrees for 30 – 40 minutes.
For the Jewish laws of making Challah please click here.
Recipe by Party Inspiration at