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    Smitten Kitchen Challah Bread

    Challah Bread,

    Rosh Hashanah is around the corner! Check out this recipe for homemade Challah Bread from!

    Best Challah (Egg Bread)
    Adapted from Joan Nathan

    The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

    Time: about 1 hour, plus 2 1/2 hours’ rising
    Yield: 2 loaves

    1 1/2 packages active dry yeast (1 1/2 tablespoons)
    1 tablespoon plus 1/2 cup sugar
    1/2 cup olive or vegetable oil, plus more for greasing the bowl
    5 large eggs
    1 tablespoon salt
    8 to 8 1/2 cups all-purpose flour
    1/2 cup raisins per challah, if using, plumped in hot water and drained
    Poppy or sesame seeds for sprinkling.

    For more info on prep and cook instructions go to