How to Make Challah

Whether you’re prepping for Hanukkah or just looking to spruce up the bread basket at your holiday dinner, challah is a versatile, easy-to-make bread that is sure to impress your guests. Often made with silky honey or dried fruit, this light but dense loaf gets its consistency from several rich egg yolks. Take a look below at how Food Network Kitchens fashions Challah Crowns (pictured above), a unique twist on traditional bread braids.

This recipe makes two loaves. Divide the dough in half and roll both parts into 30-inch logs. Place one end of one log on a sheet of parchment paper and, while lifting the other end, rotate the paper so that the dough coils onto itself. Repeat with the other log on another sheet.

Once you’ve formed the loaf, moisten the loose end with water and seal it to the round.

The challah is done when its internal temperature reaches 190 degrees F.

Find more of our favorite challah bread recipes below and bake up a batch in your kitchen.

For challah that is studded with something sweet, try Food Network Magazine’s Chocolate Chip Challah Bread. Apply a quick egg wash before baking to achieve a glossy golden crust.

Food 2’s Honey Challah Bread With Currants undergoes two rounds of rising to ensure it is as yielding as possible. A generous squeeze of honey adds a warm flavor while currants add texture and pops of dark color. Serve up slices as French toast for a quick, hearty breakfast. Ina’s Challah French Toast recipe from Food Network is laced with refreshing orange zest.

Dig out that bread maker from the back of the pantry and try Food.com’s easy Bread Machine Challah recipe. Just add all ingredients to the machine and let it do the mixing and kneading for you. When braided and baked, this bread boasts the same soft interior and tender crust as its handmade counterparts.

Turn your challah loaves into a next-day dessert, with Dave Lieberman’s Challah Bread Pudding With Chocolate and Raisins recipe from Cooking Channel. Assemble this dish as you would lasagna, by alternating layers of thick challah slices and a mixture of chewy raisins and chocolate chips in a baking dish. Pour on top a custard-like combination of milk, eggs and sugar and let the bread absorb the decadent flavors.

For more Hanukkah recipes, visit Food Network’s Holiday Central.

Next Up

Make Juicier Pork

Hot Tips From Food Network Kitchens' Katherine Alford: Thin cuts of pork can dry out quickly, so try giving them a quick brine first.

Making Freezer Jam

If you're intimidated by the idea of canning but still want to preserve the fruits of summer and fall, try making freezer jam.

Make a Marinade

Boost the flavor of meat and seafood with these easy marinades.

Make Your Own Jam

Many store-bought jams, jellies and preserves contain more sugar than fruit. While you do need some sugar, it’s really the fruit you want to taste! Simple ingredients and a little bit of simmering and you’ll have the best tasting fruit spread imaginable.

How to Make Tiramisu

Tiramisu is Italian for "pick-me-up." It's made with ladyfingers dipped in espresso that are then layered with a whipped mascarpone mixture and topped with chocolate shavings. Giada's version will make enough for you, your sweetie and then some.

Make Your Own Condiments

The ingredient lists for most packaged condiments are just plain scary! The added sugar, salt and other unpronounceable preservatives make these basic dips and spreads practically junk food. With some simple ingredients and easy prep work, you can make your own. We’re starting out with three of the most popular condiments: ketchup, mustard and tartar sauce.

Make Your Own Pudding

When I was a little girl, my dad’s specialty was chocolate pudding. Believe me, if my dad can do it so can you (burnt eggs were also on the menu).

Make a Healthier Soup

Hot tips for healthy cooking from Food Network Kitchens' Katherine Alford: Sneak a little more fiber into your favorite soups: Use whole grains instead of white rice or noodles.

Make a Boozy Sauce

You don't have to be a chef to look cool in the kitchen: Fire up your pan with these sauces.