2 8-inch round loaves

Enjoy a plain or cinnamon-raisin version of challah bread with this recipe from Diana Margaritis of Diane's Bakery and Panini Cafe.


For the challah:

  • 2 tablespoons active-dry yeast

  • ½ cup warm water (110 to 115 degrees)

  • 6 tablespoons plus 4 teaspoons sugar

  • cup boiling water

  • 6 tablespoons unsalted margarine, plus more for bowl and pans

  • 2 tablespoons soy oil

  • 2 teaspoons salt

  • 3 tablespoons buckwheat honey

  • 4 large eggs, room temperature

  • 6 cups all-purpose flour

  • cup wheat germ

  • 1 large egg yolk

For the cinnamon-raisin challah (optional):

  • 1 cup currants

  • 1 large egg, lightly beaten

  • 1 ½ teaspoons ground cinnamon

  • ½ cup plus 1 tablespoon sugar

  • 1 large egg white



  1. In a small bowl, combine yeast, warm water, and 4 teaspoons sugar; let stand until foamy, about 5 minutes.

  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together boiling water, margarine, soy oil, salt, honey, and remaining 6 tablespoons sugar until mixture becomes lukewarm, about 5 minutes. Add eggs, one at a time, mixing well after each addition.

  3. Add yeast mixture and mix until well combined. Add 5 cups flour and wheat germ; mix until combined. Continue adding enough of the remaining cup of flour until a soft dough forms. Turn dough out onto work surface; knead until smooth, 8 to 10 minutes, dusting work surface lightly with flour if dough begins to stick.

  4. Coat the interior of a large bowl with margarine; transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 1 hour. Meanwhile, coat the interior of two 8-by-2-inch round cake pans with margarine; set aside.

  5. Turn dough out onto work surface and divide in half. Working with one half at a time, divide into three equal pieces. Roll each piece into an 18-inch long rope. Braid ropes and transfer to one of the prepared pans, fitting into circle. Repeat process with remaining half or use remaining half to make a Cinnamon-Raisin Challah loaf (see next step).

Cinnamon-Raisin Challah:

  1. Place currants in medium bowl; add enough boiling water to cover, and set aside. Form remaining piece of dough into a 12-by-18-inch rectangle. Brush with egg. In a small bowl, mix together cinnamon and sugar; sprinkle over dough. Drain currants and sprinkle over cinnamon-sugar mixture; cover with wax paper. Using a rolling pin, gently press cinnamon-sugar mixture and currants into dough. Remove wax paper and roll dough lengthwise, like a jelly roll. Shape roll into a round and transfer to remaining prepared pan. Using clean kitchen scissors, snip six 3/4-inch deep incisions around top of roll.

  2. Let stand until dough is puffed and has risen above the edges of the pans, about 1 hour.

  3. Preheat oven to 350 degrees.

  4. In a small bowl, whisk together egg yolk with 1 tablespoon water for challah or remaining tablespoon sugar and egg white for the cinnamon-raisin challah. Brush tops of loaves with egg mixture. Transfer to oven and bake until golden, 30 to 35 minutes.

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