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Baked Challah

This tasty, canna-infused traditional Jewish egg bread called “challah” is eaten on New Years and the Sabbath.

Challah is slightly sweet and is made in a braided shape, as a part of tradition. However, it is available in a round loaf, as well.

Challah is a very easy bread to make, and its dough is enriched with oil and eggs, which is the main secret behind its great taste.

Here’s the recipe of this super-delicious braided egg bread:

Baked Challah

Prep Time 25 mins Cook Time 35 mins Rest Time 120 mins Total Time 3 hrs
Servings: 2


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  1. Pour warm water into a large bowl. Dissolve yeast & sugar in warm water, allowing yeast to activate for 10 min, or until foamy.

  2. Add canola oil, cannabis-infused cooking oil salt, and 4 eggs into bowl, beating well.

  3. Add 3 cups of flour into the mixture, and beat until mixture is smooth. Add remaining 3 cups of flour into the mixture, 1/2 cup at a time, and make sure the dough becomes firm.

    Note: If dough doesn’t become firm, add some more flour, a small amount at a time.

  4. Lightly sprinkle flour on your work surface. Knead dough on work surface, until it is smooth - about 7 - 8 min. Form into a ball.

  5. Coat the bowl with canola oil, and put the dough inside. Brush oil on the top of the dough & cover the bowl with a clean, dry, linen dish towel. Let dough rise for 1 hr, in a warm location without a draft. The dough will double in size.

  6. Pull dough out onto work surface, and press it down.

  7. Divide dough in half, and then each half into thirds. Roll each piece of dough into a long dowel shape, to the length of about 16 inches.

  8. Take 2 baking sheets, and grease them. Place 3 rolled pieces of dough on the sheet, Pressing them together at the top & then braiding them. Tuck the ends under the braid, at the top & bottom. Repeat these steps for the other 3 pieces of dough, on the other baking sheet. Cover each with clean, dry, linen dish towels for 1 hr again, in a warm location with no draft, to let them rise.

  9. Add 2 tsp cold water to a small bowl with 1 egg & 1 egg yolk, beating well. Lightly brush the mixture over the braids.

  10. Preheat the oven to 340°F. Bake loaves for 30 - 35 min, and until they turn golden brown.

  11. Cool each loaf on a wire rack and serve, either by tearing pieces away from the braid or slicing with a serrated knife.

Nutrition Facts

Serving Size Half of the total recipe (one loaf)

Servings 2

Amount Per Serving
Calories 1500kcal
Calories from Fat 400kcal
% Daily Value *
Total Fat 45g70%
Saturated Fat 6g30%
Cholesterol 370mg124%
Sodium 2900mg121%
Potassium 300mg9%
Total Carbohydrate 250g84%
Dietary Fiber 8g32%
Sugars 35g
Protein 40g80%

Vitamin A 500 IU
Calcium 100 mg
Iron 15 mg
Vitamin D 40 IU
Vitamin E 5 IU
Vitamin K 15 mcg
Thiamin 0.7 mg
Riboflavin 0.6 mg
Niacin 12 mg
Vitamin B6 0.3 mg
Folate 140 mcg
Vitamin B12 1.2 mcg
Pantothenic Acid 2 mg
Phosphorus 450 mg
Iodine 1 g
Magnesium 40 mmol
Zinc 3 mcg
Selenium 35 mg
Copper 0.5 mg
Manganese 2 mg
Chloride 5 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Baked Challah by BMWO

baked challah recipe

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