Skip to main content



Six-braided Loaves

There's nothing quite like pulling a warm loaf of rich white bread out of the oven, and when it's a six-braided loaf, it's art as well as food.

This is a challah (ḵä-lə or ˈhä-lə) dough, used traditionally for the Jewish Sabbath or holidays, and it's surprisingly quick and easy once you know the technique.

6-7 cups all-purpose flour
1/2 cup sugar
5 teaspoons yeast
2 cups warm water

1 egg, beaten
1/2 cup vegetable oil
1 tablespoon salt

1 egg, beaten
poppy seeds or sesame seeds, optional

You can just put everything except the glaze in your bread mixer and mix it together, but I like to combine 2 cups of flour, plus the sugar, yeast, and warm water and leave it for about half an hour to get bubbly. Then I add 4 more cups of flour, egg, oil, and salt. If the dough is too sticky, add a little more and mix again. My rule of thumb is to touch the dough for ten seconds and if any comes off on your finger, add more and mix again until it's nice and smooth but …

Latest Posts

Cheeseburger Soup

Large Layer Cake Instructions, Revised

Scrambled Eggs

Lime Green Smoothie

Grapefruit Strawberry Smoothie


Butterscotch Cookies

Salsa Fresca

Pilot's Energy Bars

Lime Almond Cheesecake Pie

Irish Shepherd's Pie

Italian Lentil Soup

Reindeer Peanut Butter Cookies