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Challah Dough

Homemade Challah dough. Makes four 1lb. loaves. The dough only lasts 5 days in the fridge, so if you're not going to use all of it, you can freeze the remaining dough, or cut the recipe in 1/2. (I usually just make a half batch)
Course: Bread
Author: Cynthia


  • 14 ounces 1 3/4 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast 1 1/2 packets
  • 1 1/2 tablespoons salt
  • 4 large eggs lightly beaten
  • 1/2 cup honey
  • 1/2 cup unsalted butter melted
  • 7 cups unbleached all-purpose flour


  • Mix the yeast, salt, eggs, honey and melted butter with the water in a 5 qt. bowl or a lidded (not airtight) food container. Refer back to "Wonder Bread" post to see what mine looks like.
  • Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  • Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after the initial rise, though it's easier to handle when cold. Refrigerate in a lidded (not airtight) container and use within the next 5 days. Freeze un-used dough in 1 pound portions for up to one month. Defrost frozen dough overnight in the fridge before using.