Challah is more than just bread—it’s a symbol of tradition and celebration. This 5-pound challah recipe takes the classic braided loaf to a whole new level, perfect for family gatherings or special occasions when you want to impress with a show-stopping centerpiece. Its rich texture and slightly sweet flavor make it a favorite for both everyday meals and festive feasts.
Making a large challah might seem intimidating, but with the right tips and a little patience, we’ll guide you through every step. Whether you’re new to baking or a seasoned pro, this recipe promises a soft, fluffy loaf with a golden crust that’s as beautiful as it is delicious. Let’s dive into creating a challah that brings warmth and joy to your table.
Ingredients
To create our 5 Pound Challah with its signature golden crust and airy crumb, we carefully balance a combination of dry and wet ingredients. Each component contributes to the bread’s rich texture and slightly sweet flavor, essential for this celebratory loaf.
Dry Ingredients
These foundational elements provide structure and leavening for our challah:
- 7 cups (875g) all-purpose flour, plus extra for dusting
- 1/2 cup (100g) granulated sugar, to add subtle sweetness
- 2 teaspoons salt, for balanced flavor enhancement
- 2 tablespoons active dry yeast, ensuring rise and lift
| Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 7 cups (875g) | Structure and texture |
| Granulated sugar | 1/2 cup (100g) | Sweetness |
| Salt | 2 teaspoons | Flavor balance |
| Active dry yeast | 2 tablespoons | Leavening agent |
Wet Ingredients
These ingredients enrich the dough creating softness and golden color:
- 1 1/3 cups (320ml) warm water (110°F/43°C), ideal for activating yeast
- 1/2 cup (120ml) vegetable oil, for tenderness and moisture
- 4 large eggs, plus 1 egg reserved for egg wash
- 2 tablespoons honey, contributing a gentle floral sweetness
| Ingredient | Measurement | Role |
|---|---|---|
| Warm water | 1 1/3 cups (320ml) | Yeast activation |
| Vegetable oil | 1/2 cup (120ml) | Dough tenderness |
| Large eggs | 4 (plus 1 for wash) | Enrichment and binding |
| Honey | 2 tablespoons | Sweetening and flavor |
Optional Toppings
Enhance the loaf’s appearance and taste with these classic toppings:
- Poppy seeds, for a traditional visual and subtle nutty flavor
- Sesame seeds, adding crunch and aromatic notes
- Coarse sea salt, to create a contrast on the sweet crust
We recommend brushing the loaf with the reserved egg wash before sprinkling toppings for that iconic glossy finish.
Equipment Needed
To bake a perfect 5 Pound Challah, having the right equipment is essential for an efficient and enjoyable process. Below is a detailed list of the tools we need to achieve the ideal dough consistency, proper braiding, and that signature golden crust.
Essential Mixing Tools
- Large Mixing Bowl: We need a spacious bowl to accommodate the large volume of dough comfortably.
- Measuring Cups and Spoons: Accurate measurement of ingredients ensures consistency and quality.
- Wooden Spoon or Dough Hook: For mixing dry and wet ingredients evenly before kneading.
Dough Kneading Equipment
- Stand Mixer with Dough Hook (optional): Ideal for kneading the 5-pound dough without tiring our hands. If unavailable, we can knead by hand on a clean surface.
- Clean Counter or Large Work Surface: Essential for kneading the dough thoroughly until it’s smooth and elastic.
Proofing and Baking Accessories
- Large Clean Kitchen Towel or Plastic Wrap: To cover the dough during rising, maintaining the right humidity and warmth.
- Baking Sheet or Large Loaf Pan: A sturdy baking sheet accommodates the large braided loaf. Use parchment paper or lightly grease the surface to prevent sticking.
- Cooling Rack: To cool the challah evenly and preserve the crust’s texture after baking.
Finishing Touch Tools
- Pastry Brush: For applying the egg wash, which gives the challah its beautiful glossy finish.
- Optional Topping Shakers: Containers for poppy seeds, sesame seeds, or coarse sea salt to add flavor and visual appeal.
Summary Table of Equipment
| Equipment | Purpose | Notes |
|---|---|---|
| Large Mixing Bowl | Mix and combine all ingredients | Must be big enough for 5 lb dough |
| Measuring Cups and Spoons | Accurate measurement | Essential for consistency |
| Wooden Spoon or Dough Hook | Mixing | Dough hook speeds process |
| Stand Mixer (optional) | Kneading | Saves effort |
| Clean Counter or Work Surface | Hand kneading | Should be floured lightly |
| Kitchen Towel or Plastic Wrap | Covering dough during proofing | Keeps moisture in |
| Baking Sheet or Loaf Pan | Baking | Use parchment or grease |
| Cooling Rack | Cooling baked challah | Prevents soggy bottom |
| Pastry Brush | Applying egg wash | For glossy, golden crust |
| Optional Topping Shakers | Adding seeds or salt toppings | Enhances flavor and appearance |
By preparing these essential tools beforehand, we set ourselves up for a smooth 5 Pound Challah baking experience. Each piece plays a vital role in crafting a loaf that’s not only delicious but also visually stunning.
Make-Ahead Instructions
To ensure our 5 Pound Challah Recipe fits seamlessly into busy schedules or festive preparations, we can utilize make-ahead strategies that maintain the dough’s quality and enhance flavor.
Step 1: Preparing the Dough in Advance
- After combining all ingredients and kneading the dough until smooth and elastic, place it in a large, lightly oiled bowl.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel to prevent drying out.
- Refrigerate the dough for up to 24 hours. This slow fermentation deepens the flavor and improves texture.
Step 2: Timing the First Rise (Bulk Fermentation)
If refrigerating, allow the dough to slowly rise overnight. When ready to bake:
- Remove the dough from the fridge.
- Let it rest at room temperature for 1 to 2 hours until it doubles in size.
- This step wakes up the yeast and prepares the dough for shaping.
Step 3: Shaping and Second Proof
- After the first rise, shape the dough into the classic braided loaf.
- Place it on the prepared baking sheet.
- Cover and let the dough proof for 45 minutes to 1 hour at room temperature until it nearly doubles in size again.
Step 4: Baking Following Make-Ahead
- Preheat the oven as directed in the recipe (usually around 350°F / 175°C).
- Brush with egg wash for a glossy, golden crust.
- Add toppings if desired.
- Bake immediately after the second proof for the perfect loaf.
Make-Ahead Timeline Summary
| Step | Action | Duration | Notes |
|---|---|---|---|
| Dough preparation | Mix and knead | 20 minutes | Ready to refrigerate |
| First rise (bulk ferment) | Refrigerate | Up to 24 hours | Enhances flavor and texture |
| Warm-up rest | Bring to room temp after fridge | 1–2 hours | Dough doubles in size |
| Shaping and second rise | Shape and proof | 45 mins – 1 hour | Ready for baking |
| Baking | Brush, top, bake | 30–40 minutes | Results in golden crust, soft crumb |
“Using make-ahead methods allows us to enjoy freshly baked challah with minimal last-minute effort, while deepening the rich, sweet flavor that defines our 5 pound challah loaf.”
By following these Make-Ahead Instructions, we gain flexibility without compromising the soft, fluffy, and beautifully golden qualities of our challah.
Dough Preparation
Preparing the dough correctly is the foundation for our 5 Pound Challah. This section guides us through the essential steps of mixing and kneading to develop that signature soft and airy texture.
Mixing the Dough
We begin by combining the dry and wet ingredients to form a cohesive dough.
- In a large mixing bowl, whisk together:
- 6 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 2 tablespoons active dry yeast
- In a separate bowl, mix:
- 1 1/2 cups warm water (about 110°F)
- 1/2 cup vegetable oil
- 4 large eggs
- 1/4 cup honey
- Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon or dough hook. Continue combining until the dough begins to hold together and is slightly sticky. This allows for proper gluten development necessary for a soft crumb and rich flavor.
Tip: Use warm water to activate the yeast effectively, but ensure it’s not over 115°F to avoid killing the yeast.
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 6 1/2 cups | Measured and sifted |
| Granulated sugar | 1/4 cup | Measured |
| Salt | 2 teaspoons | Measured |
| Active dry yeast | 2 tablespoons | Measured |
| Warm water | 1 1/2 cups (~110°F) | Measured, warmed |
| Vegetable oil | 1/2 cup | Measured |
| Large eggs | 4 | Room temperature |
| Honey | 1/4 cup | Measured |
Kneading the Dough
After mixing, kneading is crucial to develop the gluten structure that gives the challah its elasticity and rise.
- Transfer the dough onto a lightly floured work surface.
- Using the heels of our hands, push the dough away, then fold it back toward us.
- Repeat this motion for about 10–12 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- If available, we can use a stand mixer with a dough hook on medium speed for 8-10 minutes as an alternative. Stop occasionally to check the dough’s consistency.
- To test if kneading is sufficient, perform the “windowpane test”: stretch a small piece of dough gently. It should stretch thin without ripping, allowing light to pass through.
Remember: Proper kneading ensures the challah rises beautifully and has the perfect airy crumb we seek in our 5 Pound Challah.
First Rise
After kneading the dough until it passes the windowpane test and feels smooth and elastic, we move on to the First Rise, a critical step for developing the challah’s airy texture and deep flavor.
- Prepare a warm, draft-free environment: Place the dough in a large, lightly oiled bowl to prevent sticking. Cover it tightly with plastic wrap or a clean, damp kitchen towel. The ideal temperature for proofing is between 75°F and 85°F. This warmth activates the yeast, allowing it to ferment and produce carbon dioxide, which causes the dough to expand.
- Let the dough rise until doubled in size: This will take approximately 1.5 to 2 hours, but timing can vary slightly depending on ambient temperature and yeast activity. We recommend setting a timer and visually checking the dough. When it has doubled, gently press a finger into the dough; if the indentation remains, it is ready.
| Step | Details |
|---|---|
| Dough placement | Lightly oiled bowl, covered with plastic wrap or damp towel |
| Ideal temperature | 75°F to 85°F |
| Rising time | 1.5 to 2 hours |
| Ready test | Dough doubles in size; indentation remains |
- Why this step matters: The First Rise allows gluten strands to relax and strengthens the dough’s structure. It also enhances flavor as the yeast ferments sugars, creating subtle tangy and sweet notes essential to authentic challah.
Throughout this phase, we avoid disturbing the dough to let yeast activity work unhindered. Creating an environment with consistent warmth ensures our 5-pound challah dough develops the perfect rise and texture essential for a soft, fluffy loaf with a golden crust.
Shaping the Challah
Shaping the dough is a crucial step that transforms our soft, risen dough into the iconic braided loaf. For this 5 pound challah, careful handling and precise braiding ensure a beautiful structure and even baking.
Dividing the Dough
After the first rise, gently punch down the dough to release excess air. Place it on a floured surface and divide it into strands based on the braiding style.
For our 5 pound challah, here is the ideal division:
| Number of Strands | Approximate Weight per Strand | Description |
|---|---|---|
| 3 strands | ~1 lb 10 oz each | Classic simple braid |
| 4 strands | ~1 lb 3 oz each | More intricate four-strand braid |
| 6 strands | ~10-12 oz each | Complex and decorative braid |
We recommend weighing each portion using a kitchen scale to ensure uniform strands for a balanced braid and even oven spring.
Braiding Techniques for 5 Pound Challah
Braiding the 5 pound challah gives it volume and that distinctive look. Here are detailed steps for two popular braiding styles:
3-Strand Classic Braid
- Roll each dough portion into even ropes about 16-18 inches long.
- Pinch the three ropes together at one end and secure on the baking sheet.
- Cross the right strand over the center strand.
- Cross the left strand over the new center strand.
- Repeat alternating right and left crosses until you reach the end.
- Pinch the ends firmly and tuck them under the loaf for a neat finish.
Tip: Keep the strands taut but avoid stretching to prevent tearing.
6-Strand Braided Challah
- Arrange the 6 ropes side by side and pinch together one end.
- Number the strands 1 to 6 from left to right.
- Cross strand 6 over strand 1.
- Cross strand 1 over strand 5.
- Cross strand 5 under strand 2.
- Cross strand 2 over strand 4.
- Cross strand 4 under strand 3.
- Cross strand 3 over strand 6.
- Repeat these steps, maintaining the order, until all dough is braided.
- Pinch ends together and tuck under.
“Mastering the braid elevates the appearance and texture of our challah, giving it that unmistakable artisanal charm.”
Using these precise shaping and braiding methods ensures our 5 pound challah not only bakes evenly but also looks stunning on any festive table.
Second Rise
After carefully shaping and braiding our dough, it is crucial to allow it to undergo the Second Rise before baking. This final proofing enhances the challah’s volume and texture ensuring the loaf bakes into a soft, lofty masterpiece with that iconic golden crust.
Steps for the Second Rise:
- Place the Braided Dough on the Baking Sheet
Transfer the braided loaf gently onto a parchment-lined or lightly greased baking sheet. This prevents sticking and supports easy removal after baking.
- Cover Loosely
Use a clean kitchen towel or lightly sprayed plastic wrap to cover the dough without pressing down. This traps moisture while allowing the dough to breathe.
- Maintain Optimal Temperature
Position the dough in a warm draft-free spot between 75°F and 85°F. Avoid sudden temperature changes which can inhibit rising.
- Allow Time to Double in Size
Let the dough rise for 45 minutes to 1 hour, or until it visibly puffs up and nearly doubles in size again. Proper timing lets the yeast ferment further, developing more complex flavor and an airy crumb.
- Egg Wash Preparation
While the dough rises, prepare the egg wash (a mixture of beaten egg and water or milk). Applying this before baking creates the signature shiny, golden appearance.
Why the Second Rise Matters:
| Aspect | Effect on 5 Pound Challah |
|---|---|
| Volume & Texture | Enables the dough to expand fully for a tender crumb |
| Flavor Development | Allows continued fermentation enriching natural sweetness |
| Baking Performance | Prevents dense areas ensuring even rising in oven |
| Crust Formation | Supports optimal oven spring creating a glossy crust |
“The Second Rise is not just a wait time but a vital stage where the dough transforms – this final fermentation is what sets apart a bakery-quality challah from a basic loaf.“
Once the dough has completed its second rise, we are ready to brush on the egg wash, sprinkle optional toppings like poppy or sesame seeds, and bake our 5-pound challah to golden perfection.
Baking Instructions
Let’s follow precise steps to bake our 5 Pound Challah to perfection. Attention to detail in temperature and timing ensures the loaf’s soft crumb and golden crust.
Preheating the Oven
We start by preheating our oven to 350°F (175°C). This temperature is ideal for baking a large challah, providing even heat penetration without burning the crust too quickly. Always preheat the oven before placing the dough inside to maintain consistent baking conditions.
To get the best results:
- Position the oven rack in the center.
- Avoid opening the oven door repeatedly during baking to prevent temperature fluctuations.
Baking Time and Temperature
Baking time for our 5 Pound Challah ranges from 35 to 45 minutes. Because of the loaf’s size, we recommend baking at a steady 350°F (175°C).
| Step | Temperature | Duration |
|---|---|---|
| Preheat | 350°F | — |
| Bake | 350°F | 35–45 minutes |
| Internal temp target | — | 190°F |
Check the loaf around 35 minutes into baking to prevent over-browning. If the crust is browning too quickly, tent the challah loosely with aluminum foil to protect it without compromising airflow.
Checking for Doneness
To ensure our 5 Pound Challah is fully baked:
- Internal Temperature Test: Use an instant-read thermometer inserted into the thickest part of the loaf. It should register 190°F (88°C) for a perfectly baked challah.
- Visual Inspection: The crust must be a deep golden brown and glossy from the egg wash.
- Tap Test: Gently tap the bottom of the loaf; a hollow sound confirms it’s done.
“For an unbeatable challah with the perfect texture and color, do not rush the baking time and rely on temperature as your best indicator of doneness.“
Once baked, transfer the challah immediately to a cooling rack to prevent sogginess and maintain crust crispness.
Cooling and Serving
After removing our 5-pound challah from the oven, it is essential to let it cool properly to preserve its soft, fluffy interior and maintain the crust’s crispness. Follow these steps to achieve the best texture and flavor:
- Transfer to Cooling Rack Immediately
Use a wide spatula or oven mitts to carefully lift the challah from the baking sheet. Place it on a wire cooling rack to allow air to circulate freely around the loaf. This prevents condensation from forming, which can make the crust soggy.
- Allow to Cool Completely
Let the challah cool at room temperature for at least 2 hours. This resting period lets the crumb set fully, resulting in a rich flavor and ideal slicing consistency. Avoid slicing too soon as this can cause the bread to become gummy.
- Cover Loosely if Needed
If you plan to serve the challah later in the day, cover it loosely with aluminum foil or a clean cotton towel. This retains freshness without trapping moisture.
- Serving Suggestions
Our 5-pound challah shines beautifully fresh from the oven and pairs exquisitely with both savory and sweet accompaniments. Consider the following:
| Occasion | Serving Idea |
|---|---|
| Family Dinner | Serve with warm chicken stew or roasted vegetables |
| Festive Breakfast | Toast slices with butter and honey or jam |
| Holiday Brunch | Create French toast with cinnamon and maple syrup |
| Snack or Tea Time | Offer with cream cheese and smoked salmon |
“Cooling is as crucial as baking — it ensures your challah reaches its full, delectable potential.”
- Storage Tips
For maximum freshness beyond the day of baking:
- Wrap cooled challah tightly in plastic wrap or place in an airtight container.
- Store at room temperature for up to 3 days.
- For longer preservation, freeze sliced challah for up to 1 month. Thaw at room temperature or toast directly from frozen.
By carefully following these cooling and serving steps, we honor the craft of our 5-pound challah recipe and guarantee a perfect loaf that delights every palate.
Storage Tips
To preserve the freshness and quality of our 5 Pound Challah, proper storage is essential. Follow these guidelines to keep your loaf soft, flavorful, and ready to enjoy.
Short-Term Storage: Room Temperature
- Allow the challah to cool completely on a cooling rack before storing.
- Wrap the loaf tightly in plastic wrap or aluminum foil to prevent air exposure.
- Place the wrapped challah in a resealable plastic bag or an airtight container.
- Store at room temperature in a cool dry place away from direct sunlight.
Best Use Window: Enjoy within 2 to 3 days for optimal softness and flavor.
Medium-Term Storage: Refrigeration
Refrigerating challah is generally not recommended as it can dry out the bread and change the texture. However, if you live in a hot or humid climate, refrigeration can help prevent mold growth.
- Wrap the challah tightly as for room temperature storage.
- Place the wrapped loaf into an airtight container or resealable plastic bag.
- Consume within 5 to 7 days.
Long-Term Storage: Freezing
Freezing is the most effective way to extend the life of our 5 Pound Challah while maintaining its moist crumb and tender crumb.
Steps for Freezing:
- Cool the challah completely.
- Slice the bread if you prefer to thaw portions at a time.
- Wrap the whole loaf or individual slices tightly in plastic wrap, then in aluminum foil.
- Place the wrapped challah in a freezer-safe resealable bag.
Thawing Tips:
- Thaw slices at room temperature or toast directly from frozen.
- To thaw a whole loaf, remove from freezer and unwrap. Leave at room temperature for 4 to 6 hours or overnight.
- Warm in an oven at 300°F for 10–15 minutes to refresh the crust and softness.
| Storage Method | Wrapping Required | Ideal Storage Duration | Notes |
|---|---|---|---|
| Room Temperature | Plastic wrap + bag | 2 to 3 days | Keep in cool, dry place |
| Refrigeration | Plastic wrap + bag | 5 to 7 days | May affect softness |
| Freezing | Plastic wrap + foil + bag | Up to 3 months | Slice before freezing for convenience |
“Proper storage ensures our homemade 5 Pound Challah retains its signature soft, fluffy interior and beautiful golden crust far beyond the day it’s baked.“
By following these Storage Tips, we can enjoy our challah’s rich flavor and perfect texture whether fresh or days later.
Conclusion
Baking a 5-pound challah is a rewarding way to bring warmth and tradition to any table. With the right ingredients, tools, and techniques, we can create a loaf that’s both impressive in size and delightful in taste.
Whether for a special occasion or a cozy family meal, this challah recipe offers a perfect balance of texture and flavor that everyone will appreciate. Let’s enjoy the process and the delicious results together.
Frequently Asked Questions
What makes challah bread special?
Challah is a traditional braided bread symbolizing celebration and family. Its rich texture and slightly sweet flavor make it perfect for holidays and everyday meals.
How much does the 5-pound challah loaf weigh?
The challah loaf weighs approximately 5 pounds, making it ideal for large gatherings and special occasions.
What are the main ingredients for the 5-pound challah recipe?
The key ingredients include all-purpose flour, granulated sugar, salt, active dry yeast, warm water, vegetable oil, eggs, and honey, with optional toppings like poppy or sesame seeds.
Is baking a large challah loaf difficult?
No, with clear instructions and the right tools, baking a large challah loaf is manageable for most home bakers.
What is the purpose of the egg wash?
Brushing the loaf with egg wash before baking gives challah a glossy, golden crust and helps toppings stick.
Why is kneading important in making challah?
Kneading develops gluten, giving challah its soft, airy texture, which is crucial for a fluffy loaf.
What is the “windowpane test”?
The windowpane test checks if the dough is kneaded enough by stretching it thin without tearing, showing the gluten is well developed.
Why are there two rises in the challah recipe?
The first rise develops flavor and texture; the second rise increases volume and creates an airy crumb before baking.
How should I store leftover challah to keep it fresh?
Store challah short-term at room temperature in a sealed bag, refrigerate cautiously for a few days, or freeze for long-term storage.
Can I prepare the dough ahead of time?
Yes, the dough can be made in advance following the article’s make-ahead instructions to fit busy schedules.
What equipment is needed for baking a 5-pound challah?
Essential tools include a large mixing bowl, a stand or hand mixer, baking sheet, parchment paper, and an oven preheated to the correct temperature.
How long does it take to bake the 5-pound challah?
Baking time varies but generally takes about 30-40 minutes until the crust is golden and the loaf sounds hollow when tapped.
What should I do after baking the challah?
Let the challah cool completely on a wire rack before slicing to preserve its texture and flavor.
Can I use different toppings on the challah?
Yes, toppings like poppy seeds, sesame seeds, and coarse sea salt enhance flavor and appearance but are optional.
What are some serving suggestions for challah?
Challah can be enjoyed plain, with butter, as French toast, or paired with savory dishes during celebrations.