We’ve always loved the warm, braided beauty of Challah, a traditional Jewish bread that’s steeped in history and perfect for family gatherings. Originating from Eastern Europe, it’s more than just a loaf—it’s a symbol of community and celebration that fills your home with an irresistible aroma.
Our 5-pound Challah recipe yields a generous bake that’s ideal for special occasions or feeding a crowd. We’ll walk you through simple steps to create a soft, golden masterpiece that impresses every time.
Ingredients
For our 5 Pound Challah Recipe, we select high-quality ingredients that ensure a soft, golden loaf perfect for celebrations. We organize them in the order they are typically used, starting with dry components followed by wet ones, and include prep notes for accuracy.
- All-purpose flour: 10 cups (we recommend bread flour for enhanced texture; sift it beforehand to avoid lumps)
- Active dry yeast: 4 tablespoons (proof this in warm water for optimal rise)
- Granulated sugar: 1 cup (this feeds the yeast and adds subtle sweetness)
- Salt: 2 tablespoons (use kosher salt for better flavor balance)
- Large eggs: 6 (at room temperature; beat them lightly before incorporating)
- Vegetable oil: 1 cup (or substitute with melted butter for a richer taste)
- Warm water: 2 cups (heated to 100-110°F to activate the yeast effectively)
- Optional toppings: 1 tablespoon each of sesame or poppy seeds (sprinkle these on top before baking for added crunch)
Equipment Needed
Now that we’ve gathered our high-quality ingredients for the 5-pound Challah recipe, let’s equip ourselves with the essential tools to ensure a seamless baking process. As bakers, we rely on reliable equipment to achieve that perfect soft and golden loaf, making the preparation straightforward and enjoyable.
To prepare this 5-pound Challah, we recommend the following key items. We’ve organized them by the order of use to maintain a logical flow from mixing to baking:
- Large Mixing Bowl: A sturdy, 5-quart bowl for combining flour, yeast, and other ingredients. We prefer glass or stainless steel for easy cleaning and to monitor dough consistency.
- Measuring Cups and Spoons: Accurate sets for measuring flour, sugar, oil, and water. Use a liquid measuring cup for water and oil to avoid spills, and dry measuring cups for flour to ensure precision.
- Stand Mixer with Dough Hook: Essential for kneading the dough efficiently. If unavailable, a strong wooden spoon or hand mixer can substitute, though it may require more effort for this larger batch.
- Kitchen Scale: For weighing ingredients like flour and dough to hit the exact 5-pound mark. This tool helps us achieve consistent results every time.
- Baking Sheet or Loaf Pan: A large, rimmed baking sheet lined with parchment paper for braiding and baking the Challah. Opt for a non-stick version to prevent sticking and ensure an even golden crust.
- Plastic Wrap or Damp Cloth: To cover the dough during rising, allowing it to proof properly and double in size for that signature airy texture.
- Pastry Brush: For applying an egg wash to the braided loaf, giving it a shiny, professional finish.
- Sharp Knife or Bench Scraper: Used for dividing and shaping the dough into braids. A serrated knife works best for clean cuts without deflating the dough.
By having these tools ready, we can confidently move forward to the preparation steps, ensuring our 5-pound Challah recipe turns out perfectly every time.
Instructions
We will walk you through the simple yet rewarding steps to bake our impressive 5-pound Challah, building on the ingredients and tools we’ve prepared. With precise techniques, we ensure a soft, golden loaf that delights with its rich texture and aroma.
Prepare the Dough
In this step, we combine the key ingredients to form a smooth, elastic dough that forms the base of our Challah. Start by proofing the yeast: In a large mixing bowl, dissolve 4 tablespoons of active dry yeast in 2 cups of warm water (around 110°F) along with 1 cup of granulated sugar; stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is activated.
Next, add the dry ingredients: Incorporate 10 cups of all-purpose flour (or bread flour for extra chew) and 2 tablespoons of kosher salt into the yeast mixture. Then, mix in the wet ingredients—6 large eggs and 1 cup of vegetable oil—using a stand mixer with a dough hook on medium speed for 5 minutes until the dough starts to come together.
Knead the dough thoroughly: Continue kneading on medium-high speed for another 8-10 minutes, or by hand on a lightly floured surface for 10-12 minutes, until it is smooth, elastic, and no longer sticky. If needed, add flour 1 tablespoon at a time to reach the right consistency—we aim for a dough that feels soft yet firm, like a gentle pillow under your hands.
First Rise
Once the dough is ready, we let it rest and develop flavor through fermentation. Transfer the prepared dough to a lightly oiled large mixing bowl, turning it once to coat all sides with oil.
Cover the bowl with plastic wrap or a damp cloth and place it in a warm, draft-free spot—such as an oven with the light on—for the first rise. Allow it to rise for 1 to 1.5 hours, or until it has doubled in size; gently press it with a finger—if the indentation remains, it’s ready, revealing a light, airy texture that promises a fluffy final loaf.
Shape the Challah
We transform the risen dough into the signature braided form that makes our Challah visually stunning and symbolic. Gently punch down the dough to release air bubbles, then turn it out onto a lightly floured surface.
Divide the dough into 3-6 equal portions depending on your braid style—we recommend 6 for a traditional braid. Roll each portion into a long rope about 18-24 inches long and 1-1.5 inches thick. Arrange the ropes side by side, then braid them together carefully, starting from the center and working outward to maintain an even shape; pinch the ends to seal and tuck them under for a neat finish. Place the braided loaf on a prepared baking sheet, aiming for a design that evokes community and celebration through its intricate, golden strands.
Second Rise
To enhance the Challah’s soft interior, we give the shaped dough a second rise for further proofing. Cover the braided loaf loosely with plastic wrap or a damp cloth to prevent drying.
Let it rise in a warm area for 45-60 minutes, or until it puffs up by about 50% in size; the surface should feel light and springy when lightly touched, building anticipation for the warm, fragrant bread we’ll soon enjoy. This step ensures the loaf bakes into a tender, flavorful masterpiece.
Bake the Challah
Finally, we bring our Challah to life in the oven, achieving a glossy, golden crust with a hearty crumb. Preheat your oven to 350°F and prepare an egg wash by beating 1 large egg with 1 tablespoon of water; brush it generously over the risen loaf for a shiny finish, and sprinkle on optional toppings like sesame or poppy seeds for added crunch.
Bake the Challah on the center rack for 30-40 minutes, rotating the pan halfway through for even browning; check for doneness when the internal temperature reaches 190°F and the top turns a deep golden brown, filling your kitchen with an irresistible aroma of warm bread. Once baked, remove it from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Make-Ahead Instructions
As we dive deeper into our 5 Pound Challah Recipe, planning ahead can make baking easier for busy schedules or large gatherings. We recommend these make-ahead strategies to ensure your Challah remains soft, golden, and full of that signature braided charm without sacrificing flavor or texture.
Preparing the Dough in Advance
One of our favorite methods is to prepare the dough up to 24 hours ahead. This allows the flavors to develop, resulting in a richer, more aromatic loaf. Here’s how we do it:
- Proof and Mix the Dough First: Start by proofing the yeast and mixing all ingredients as outlined in our baking instructions until you have a smooth, elastic dough. Once mixed, cover the bowl tightly with plastic wrap.
- Refrigerate Immediately: Transfer the covered dough to the refrigerator. This slow, cold rise enhances the dough’s structure and imparts a subtle tanginess. Let it chill for up to 24 hours – the dough will rise gradually, doubling in size for that perfect, airy interior.
- Bring to Room Temperature: When you’re ready to bake, remove the dough from the fridge and let it sit at room temperature for about 1 to 2 hours. This warms it up, making it easier to shape and ensuring even baking with a glossy, golden crust.
Shaping and Second Rise Ahead
If you want to go further, shape the dough in advance for a seamless baking day. We find this method ideal for events, as it lets you focus on the final steps without rush.
- Shape After the First Rise: After the initial rise, punch down the dough and braid it into your desired form, as described in our recipe. Place the shaped loaf on a prepared baking sheet.
- Cover and Chill: Cover the shaped dough loosely with plastic wrap or a damp cloth and refrigerate for up to 12 hours. This step firms up the braids, preventing them from losing shape, while the dough continues a gentle second rise.
- Bake Fresh: Remove from the fridge 30 to 60 minutes before baking to allow it to warm up. Apply your egg wash for that irresistible shine, then bake as usual. The result? A tender, community-celebrating Challah with minimal last-minute effort.
Freezing for Longer Storage
For even greater flexibility, we suggest freezing your Challah at different stages to preserve its soft texture and festive appeal.
- Freeze the Dough: After mixing and the first rise, divide the dough, shape it if desired, and wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 1 month. Thaw in the fridge overnight, then proceed with the second rise and baking.
- Freeze the Baked Loaf: Once baked and cooled completely, slice the Challah if you prefer, then wrap it securely in plastic wrap and foil. It freezes well for up to 3 months. To serve, thaw at room temperature and reheat in a 350°F oven for 10-15 minutes to restore that fresh-baked warmth and aroma.
By following these make-ahead tips for our 5 Pound Challah Recipe, we ensure you can enjoy this symbolic bread’s soft crumb and golden exterior anytime, keeping the spirit of community alive in your kitchen.
Conclusion
We’ve loved sharing this 5-pound Challah recipe as it’s more than just bread—it’s a way to connect and celebrate.
Baking it brings a sense of accomplishment and warmth to any gathering.
We’re confident you’ll enjoy the soft, golden results and make it a staple in your kitchen.
Frequently Asked Questions
What is Challah and why is it significant?
Challah is a traditional Jewish braided bread with roots in Eastern Europe, symbolizing community and celebration. It’s often enjoyed during family gatherings and holidays, representing unity and abundance through its soft, golden texture.
What ingredients are needed for a 5-pound Challah recipe?
For a 5-pound Challah, you’ll need 10 cups of all-purpose or bread flour, 4 tablespoons of active dry yeast, 1 cup of granulated sugar, 2 tablespoons of kosher salt, 6 large eggs, 1 cup of vegetable oil, and 2 cups of warm water. Optional toppings like sesame or poppy seeds add extra flavor and texture.
What equipment is required to bake a 5-pound Challah?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand mixer with a dough hook, a kitchen scale, a baking sheet or loaf pan, plastic wrap or a damp cloth, a pastry brush, and a sharp knife. These ensure a smooth baking process from start to finish.
How do I prepare and bake a 5-pound Challah?
Start by proofing the yeast in warm water, then mix with flour, sugar, salt, eggs, and oil to form a smooth dough. Let it rise until doubled, shape into braids, and rise again. Bake at 350°F after an egg wash, checking for doneness in about 30-40 minutes for a golden, tender loaf.
Can I make a 5-pound Challah ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate for a slow rise. Shape it ahead and chill, or freeze the dough or baked loaf for longer storage. This keeps the bread soft and fresh for busy schedules or events.
How should I store baked Challah to keep it fresh?
Store baked Challah in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer preservation, freeze it wrapped in plastic and foil; thaw at room temperature and reheat in the oven for the best texture.
What tips can help me bake the perfect Challah?
Use high-quality ingredients, proof yeast properly, and knead until elastic for a soft crumb. Allow adequate rising time, apply egg wash for a glossy crust, and avoid overbaking. For extras, experiment with seeds or variations to enhance flavor and presentation.