An Updated Challah Recipe (by Molly Yeh)

Challah Bread | Molly on the Range

Now that you’ve seen what my kitchen looks like, it’s appropriate to show you what I’m up to in that kitchen. I took these photos a while ago now but I believe it’s the right time indeed to share them!

I’m having friends over this weekend so I’m about to spend a lot of time cooking. I’m planning on trying out two recipes, scallions pancakes and maple syrup slaw, both from Molly’s book Molly on the Range. Molly’s book that I picked up last time I was in London and that I’ve been totally addicted to ever since! If you don’t know Molly, she’s an incredible food blogger that I’ve always been drawn to, photography wise and food wise, thanks to her Jewish roots.

The first thing I tried from her book was, of course, Challah, because if you don’t know already, Challah bread is amazing.

Her recipe totally surpassed my expectations and replaced my old recipe! That’s why I’m sharing it with you today (I’ve adapted the proportions from cups to grams).

you'll need

  • 2 envelopes active dry yeast
  • 350ml warm water
  • 45g + 1tsp regular sugar
  • 800g flour
  • 2tsp salt
  • 4 large eggs
  • 100g oil
  • 40g brown sugar
  • 1 large egg yolk + 1tbsp water for the egg wash
  • sea salt for topping


  • Makes two loaves.
  • In a large measuring cup, combine the warm water with the yeast. Add the teaspoon of sugar and stir. Let it sit for about 10-15min or until bubbly.
  • With a stand mixer mounted with the kneading hook, mix the flour, salt, and remaining white sugar together.
  • In a separate bowl, whisk the eggs, oil and brown sugar.
  • Next, add the foamy yeast to the dry mixture and follow up with the egg mixture. Combine.
  • Knead for 10 minutes until the dough is smooth and slightly sticky. You can add more flour if needed but Molly says to "resist the urge to add too much".
  • Form a ball with the dough and put in an oiled bowl. Cover the bowl with a kitchen towel and put in a warm room. I like to set my oven to 37° - body temperature - and put it in there. Let the dough rise for about 2 hours. It should double in size.
  • On a floured surface, split the dough in half and work with one half at a time. Divide that first half in 3 equal portions and roll them into sticks. Molly advises to make a long rectangle with the dough (3x12 inches), cut 3 skinny rectangles out of it and roll them out. Pinch the top extremities together and braid. Pinch at the bottom.
  • Transfer to a baking sheet and do the same with the second half. Cover with a kitchen towel and let them rise for another 30 minutes.
  • Brush the loaves with the egg/water mixture and sprinkle with sea salt.
  • Bake until golden brown, for about 25 to 30 minutes at 190°.
    Challah Bread | Molly on the Range
    Challah Bread | Molly on the Range

Thanks to Molly for letting me share her recipe!

back to top