Home > Food > Recipes > Challah

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:


Categories: Cakes/pies, Hanukkah
Type: Desserts and Baked Goods

This recipe will give you the authentic, wonderful Challah texture and golden crust.

Serves: Serves: 8


  • 2/3 cup warm water
  • 1 tablespoon pourable Sugar Twin or Sprinkle Sweet
  • 1 (1/4-ounce) package active dry yeast
  • 2 eggs or equivalent in egg substitute
  • 1 tablespoon + 1 teaspoon reduced-calorie margarine, melted
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2 tablespoons cold water
  • 2 teaspoons Sesame seeds (optional)

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  1. In a large bowl, combine warm water, Sugar Twin, and dry yeast. Stir just to dissolve yeast. Let set for about 5 minutes or until bubbly.
  2. Add 1 egg, margarine, and salt. Mix well using a wire whisk. Whisk in 1 cup flour. Gradually add 1 3/4 cups flour. Mix well until a soft dough forms.
  3. Evenly sprinkle remaining 1/4 cup flour on a large piece of aluminum foil.
  4. Place dough on floured surface. Knead for 5 to 6 minutes until dough is smooth and elastic. Place dough in a large bowl sprayed with butter-flavored cooking spray. Lightly spray surface of dough. Cover and put in a warm place to rise until dough is doubled, about 1 hour.
  5. Punch dough down and divide into 3 large pieces. Roll each piece into a 24-inch-long rope.
  6. Loosely braid ropes together, tuck ends under, and pinch to seal. Place on a baking sheet sprayed with butter-flavored cooking spray.
  7. Lightly spray top of loaf with butter-flavored cooking spray. Cover and let rise for 40 minutes or until almost doubled.
  8. Discard white of remaining egg. In a small bowl, combine egg yolk and water. Brush on top and sides of loaf. Sprinkle sesame seeds over top.
  9. Bake in a preheated 375-degree oven for 22 to 26 minutes or until top is lightly browned and bottom sounds hollow when tapped. Remove loaf from baking sheet and cool on a wire rack. Cut into 8 pieces.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips


More Videos: