Basic Challah Bread

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Superstone® Use and Care

Basic Challah Bread

This recipe works with the Superstone® La Cloche and Deep-Dish Pizza & Pie Baker.


3 cups of all-purpose flour
1 tbsp of sugar
2 ¼ tsp of instant yeast
½ tsp of fine sea salt
½ cup of water
2 eggs and 1 egg white
3 tbsp of butter, softened

1 egg yolk
2 tsp of water
poppy seeds, sesame seeds - optional


In a large bowl, mix together the flour, sugar, yeast, and salt. Combine the water, eggs, and butter in a measuring cup. With your hand mixer, start with the beater setting.

Add the flour mixture with the water mixture, making a soft dough. 

Using your bread whisk, stir for a few minutes more, then knead for 6 to 8 minutes, until dough becomes smooth and elastic. Add more flour if the dough is too sticky, but avoid making the dough too dry.

Place the dough in a large greased bowl such as the bowl the flour was measured in. Cover the bowl with cling wrap and let it rise for 1 hour.

After rising, punch the dough down. Divide the dough into three equal pieces and braid into a well-greased Superstone® Loaf Pan. Proof for 45  to 60 minutes until the dough doubles in size.

Preheat oven to 375ºF. Beat egg yolk with water, brush over loaf. ‚Ä®Sprinkle with seeds (optional). Bake for 20 to 30 minutes, until a toothpick inserted in the center comes out clean. 

Let the loaf cool for 10-15 minutes, then remove from the loaf pan to cool completely on a cooling rack.