Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Challah 3.8 (65) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 20, 2018 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients For the challah: 2 tablespoons active-dry yeast ½ cup warm water (110 to 115 degrees) 6 tablespoons plus 4 teaspoons sugar ⅔ 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 ⅔ 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 Directions Challah: In a small bowl, combine yeast, warm water, and 4 teaspoons sugar; let stand until foamy, about 5 minutes. 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. 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. 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. 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: 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. Let stand until dough is puffed and has risen above the edges of the pans, about 1 hour. Preheat oven to 350 degrees. 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. Rate it Print