For an extra touch of flavor, try adding a pinch of cardamom or a teaspoon of vanilla extract to the dough. If you don't have time for a full rise, you can use the rapid rise method, but the flavor will be slightly less developed. To prevent the crust from browning too quickly, tent the challah with foil during the last 15 minutes of baking.
High-Altitude Challah
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PREP TIME45 mins
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COOK TIME35 mins
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TOTAL TIME3 hrs 20 mins
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SERVING14 People
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VIEWS78
Craft a beautiful, golden-brown challah that rises perfectly even at high altitudes. This recipe ensures a light, airy texture and a rich, satisfying flavor, making it the perfect centerpiece for any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol78 mg
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Fiber1 g
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Protein6 g
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Saturated Fat3 g
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Sodium292 mg
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Sugar3 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a measuring cup, dissolve ½ teaspoon of sugar and the yeast in warm water. Let it stand until the yeast dissolves and begins to foam, approximately 5-10 minutes.
02
StepIn a large bowl, beat 2 eggs. In a separate measuring cup, place the egg yolks and add enough milk to equal ⅓ cup total liquid. Add the yolk mixture to the beaten eggs, then stir in the yeast mixture, melted butter, salt, and the remaining sugar (2 tablespoons plus 2 ½ teaspoons). Gradually mix in the flour until the dough becomes firm enough to handle.
03
StepTurn the dough out onto a lightly floured surface and knead until it no longer sticks to your hands. Add more flour as needed during kneading. Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl and let the dough rise in a warm place until it has doubled in volume, about 1 hour.
04
StepDivide the dough into 3 or 4 even portions. Roll each portion into long ropes. Braid the ropes together and tuck the ends underneath the loaf. Place the braided loaf on a baking sheet and cover loosely with plastic wrap. Allow it to rise in a warm place until a gentle press with your finger leaves a slight indentation, indicating it's ready to bake.
05
StepPreheat your oven to 350 degrees F (175 degrees C).
06
StepIn a cup, whisk the remaining egg with a fork. Brush the egg wash evenly over the entire surface of the loaf. This will give it a beautiful golden color and a delicious crust.
07
StepBake in the preheated oven until the challah is golden brown and sounds hollow when tapped on the bottom, about 35 minutes. Transfer the baked challah to a wire rack to cool completely before slicing and serving.
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Kendall Beckermayer
May 7, 2025I added some cinnamon and raisins for a sweet twist. Delicious!" - Emily R.
Myra Champlin
Mar 16, 2025I made it with my kids and they loved helping to braid the dough." - Karen S.
Jeramie Heidenreich
Mar 8, 2025The instructions were very clear, and the challah turned out perfectly on my first try." - Jessica P.
Dennis Little
Jan 23, 2025I found that I needed to add a bit more flour during kneading, but the end result was amazing." - Michael K.
Caleb Rippin
Jan 2, 2025The texture was great, but it was a little too sweet for my taste. Next time I'll reduce the amount of sugar." - Brian H.
August Yost
Nov 11, 2024The challah was so light and fluffy, my family devoured it!" - David L.
Alyce Goldner
Sep 13, 2024This recipe worked great for me, even at 7000 feet!" - Sarah M.
Laurel Rosenbaum
Aug 19, 2024This is now my go-to challah recipe. Thank you!" - Ashley T.