Basic Vanilla-Egg-Wash Challah


I love making Challah, and my friends and family love for me to make it! This is a new recipe for me, but it turned out quite well. I often add dates, raisins, and/or sesame seeds to my bread, but this time, since it’s the first time I’ve made the recipe, I did not.

Basic Vanilla-Egg-Wash Challah
makes one large braided loaf


  • 1 tablespoon active dry yeast
  • 1-1/3 cups warm water
  • 2 teaspoons salt
  • 2 tablespoons and 2 teaspoons white sugar (in the future, I will do as I usually do and use honey)
  • 1/3 cup vegetable oil
  • 2 eggs
  • 4 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1/8 teaspoon vanilla sugar, or vanilla extract
  • 1 tablespoon and 1 teaspoon sesame seeds (optional)



  1. In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 2 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
  2. Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Roll the pieces into ropes. Braid into a loaf. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
  3. Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water, vanilla and sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top (optional).
  4. Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown.


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