Blueberry Challah Bread


Another favorite from the Artisan Bread in Five Minutes a Day book– Challah Bread. I can’t believe this came out of my oven! I made the master dough the night before, let it sit in the refrigerator and then the next morning I pulled a small portion, added some blueberries and shaped it into a braided bread. Voila! Looks like it came from the bakery down the street. And so yummy, too.  I will be experimenting with the same dough the next few days and try making pan de coco or even chocolate filling.

Challah  (as adapted from Artisan Bread in Five Minutes a Day)

This recipe makes 4 one pound loaves which can be refrigerated or frozen. I only used a 1-pound portion.


  • 1 3/4 cups lukewarm water
  • 1 1/2 tbs granulated yeast
  • 1 1/2 tbs salt
  • 4 eggs, beaten lightly
  • 1/2 cup honey (I did use molasses in this recipe since I ran out of honey.  Probably why the bread looks darker)
  • 1/2 cup butter, melted
  • 7 cups unbleached all purpose flour
  • egg wash
  • a handful of dried blueberries
  • some oats to sprinkle on top


  1. Mix yeast, salt, eggs, honey and butter with the water in a bowl.
  2. Add the flour and mix without kneading. Use a wooden spoon or wet hands.
  3. Cover the bowl and allow to rest at room temperature until dough rises and collapses (about 2 hours)
  4. Line a cookie sheet with parchment paper (or grease). Pull a 1-pound portion of the dough and shape into a ball, incorporating the dried blueberries and stretching the surface and tucking to the bottom.
  5. Divide the ball into three equal portions. Roll each portion to form a thin, long rope.  Braid the ropes, tucking in the ends.
  6. Allow the bread to rest on the prepared cookie sheet for about one hour.
  7. Brush the loaf with egg wash and sprinkle with oats on top. Bake in preheated oven at 350F for  about 25 minutes or until bread is golden brown.
  8. Cool before slicing and eating. (If you have the patience to wait….:)

Really great with coffee or tea.  My husband had a “pulled” slice for breakfast and really loved it. One of the blueberries was sticking out on top before I baked my bread causing the top to crack and get “unbraided”. It still taste good anyway!


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» Foodista said: { Jan 11, 2009 - 11:01 }

It looks great to me! Great recipe!

» Jeff Hertzberg said: { Jan 11, 2009 - 04:01 }

I’m Jeff Hertzberg, one of the co-authors of Artisan Bread in Five Minutes a Day. I’m so glad our recipes are working well for you– especially this modified challah. Come visit us anytime at, where you can post questions into any “Comments” field, or click on “Bread Questions” on the left side of the homepage and choose among the options.

Jeff Hertzberg

Chicago tribune video:

» Tita Olive said: { Jan 14, 2009 - 02:01 }

Same here! Can’t believe you can bake all those goodies! (Joke!)
Hmmp.. looks interesting!

» Manang said: { Jan 14, 2009 - 08:01 }

Wow! This looks yummy!
Thanks for the foodbuzz add!

» virtual chef said: { Jan 24, 2009 - 10:01 }

thanks for stopping by, manang!

» Sara said: { Feb 11, 2009 - 10:02 }

What a great idea to use blueberries instead of the traditional raisins. It sounds wonderful.

» finsmom said: { Feb 11, 2009 - 10:02 }

What a beautiful pic! Makes me want to reach through the computer a grab a bite! Yum!

» Hillary said: { Feb 12, 2009 - 03:02 }

This is great! It’s perfect for those who like the concept of raisin challah but don’t actually like the raisins! :)

» rogelio palma said: { Dec 8, 2009 - 12:12 }

Dear sir,

Good Day,sir puwede po bang makuha yong tamang sangkap nang pandesal,pan de coco,siopao,cheeze bread at iba pang tinapay n puwedeng ibenta sa pinas.sir gusto ko po sanang magtayo nang maliit na negosyo kapag umuwi na ako sa pilipinas sana matulungan po ninyo ako maraming salamat po.
lubos na gumagalang

» rogelio palma said: { Dec 8, 2009 - 12:12 }

Sir,magtatanong na rin po ako kong saan puwedeng bumili nang mga gamit na mura tulad nang oven sa nueva ecija po kasi wala pong mga gamit na mabibili doon baka po pwede niyo po akong tulungan maraming salamat.

lubos na gumagalang

» Chelsea Andrus said: { Mar 15, 2010 - 09:03 }

A good friend of mine is living in the Philippines right now and suggested I try making Pan de Coco at home. I noticed in some recipes for the filling the honey can be substituted with sugar. Can you also do this for the Callah dough itself?

» virtual chef said: { Mar 15, 2010 - 10:03 }

Hi Chelsea: I am not an experienced baker so I couldn’t say for sure that you will not encounter any problems if you substitute sugar for honey in this recipe. But for most parts, honey or molasses in yeast breads are used for color in addition to feeding the yeast.

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