Grammy's Kitchen · Challah · Holly’s Challah Bread
One of 14 challah recipes we measured
from alexandracooks.com
It ranks #2 of 14 for richness among the challah recipes we compared. 107 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 14.
| this recipe | typical | |
|---|---|---|
| liquid | 46% | 49% |
| fat | 22% | 11% |
| total sugar | 16% | 17% |
| egg | 29% | 33% |
| yeast | 2% | 1% |
| salt | 2% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 510 g | 4 to 5 cups (510 g to 620 g) all-purpose or bread flour |
| 8 g | 1 package or 2 1/4 teaspoons (8 g) instant yeast |
| 236 g | 1 cup (236 g) lukewarm water (made by mixing 1/4 cup boiling water and 3/4 cup cold water) |
| 10 g | 1 tablespoon (10 g) kosher salt |
| 84 g | 1/4 cup (84 g) honey |
| 112 g | 1/2 cup (112 g) safflower oil or other neutral oil (canola, grapeseed, etc.) |
| 100 g | 2 eggs |
| 50 g | 1 egg beaten with 1 teaspoon water |
| poppy seeds, optional |
Method: 5 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve been making the same Challah for years and have never been satisfied. Of course I should have thought Alexandra would have an excellent recipe on her site. The bread didn’t take much hands on effort and baked up beautifully. The whole egg was was the clin” — a cook, 5.0★
“Absolutely perfect! It was my first time making challah and it's the exact challah you always want to eat but can never find. I ended up resting it for nearly 2 hours and cooking it for just about 40 min. Flavorful, moist and not too rich - it really is the be” — a cook, 5.0★