Cheesy Challah Bread

4 Mar

My favorite part of any jewish holiday besides getting together as a family is the challah bread. There is something comforting about pulling apart that first piece and finding that pillowy  softness inside.  I also love when it is made into french toast and smothered in whip cream. I had a hankering for challah the other day but i unfortunately could not find it anywhere. I was disappointed until i realized i could just make it myself. I always figured it would be a pain in the ass to make but it was actually pretty easy. The only thing hard about it was learning some patience but it was so delicious in the end, that all my past grumbling about it taking forever disappeared.


  • 1 cup Warm Milk ( 100 To 110 Degrees F)
  • 1 teaspoon Sugar
  • 1 package Dry Yeast, 0.25 Ounce Packet
  • 3 Tablespoons Butter, Melted
  • 1-½ teaspoon Salt
  • 5 whole Egg Yolks
  • 3 whole Eggs
  • ¾ cups Shredded Gruyere
  • ½ cups Finely Chopped Fresh Chives
  • 2-¼ cups Bread Flour
  • 2-¾ cups All-purpose Flour
  • 1 whole Egg
  • 2 Tablespoons Water
  • 2 Tablespoons Grated Fresh Parmigiano-Reggiano Cheese


1. Combine first 3 ingredients in a large bowl; let stand until bubbly. Stir in butter, salt, 5 egg yolks, and 3 eggs. Stir in gruyere and chives. Lightly spoon flours into dry measuring cups; level with a knife. Add bread flour about 2 1/4 cups and about 2 3/4 cups all-purpose flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).

2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Punch down dough; cover and let rise 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

3. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each ball into a rope about 15 inches long. Place 3 ropes parallel to one another; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes. Place loaves on a baking sheet lined with parchment paper; coat with cooking spray. Cover and let rise 30 minutes or until doubled in size.

4. Preheat oven to 375°F.

5. Combine 1 egg and 2 tablespoons water, stirring well with a whisk. Brush loaves gently with egg mixture. Sprinkle loaves evenly with Parmigiano-Reggiano. Bake at 375° for 25 minutes or until golden. Remove from baking sheet; cool on a wire rack.


2 Responses to “Cheesy Challah Bread”

  1. My Grandparent's Kitchen March 5, 2011 at 12:43 am #

    One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

  2. Mendy January 12, 2012 at 8:49 am #

    It is halachically questionable to make “bread” dairy, so as to prevent mistakenly eating meat on dairy bread. The bread would be required to be in a different shape /form to distinguish it as different. That is why hashgachas such as the OU will never give hashgacha to dairy breads or rolls. The exception is english muffins since it looks different and english muffins are always dairy.

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