Challah Bread For Fridays with Family and Picky Eaters

Challah Bread - A Recipe for Friday's Family Gathering

Course: lunch, Main Course, savory snack, Sweet Snack
Cuisine: Jewish
Keyword: arfid, exposure therapy, Passover, Picky eating, shabbat
Servings: 8
Author: Rebecca Jaspan


  • Kitchen Aid Mixer


  • 1 cup water, room temperature
  • 2 tbsp cold pressed canola oil
  • 1 egg white refrigerate your egg white and save for brushing on your challah immediately before baking
  • 3 3/4 cups bread flour
  • 1/2 cup sugar (slightly less than)
  • pinch salt
  • 2/14 tsp instant yeast


  • Preheat oven to 350 degrees
  • In the bowl of your mixer with the bread hook attached, add water, canola oil, and eggs. Mix well.
  • Start by adding 2 cups of bread flour to your liquid.
  • Add the sugar.
  • Add the instant yeast and a pinch of salt.
  • Cover with 1 ½ cups (plus if the dough looks sticky) of bread flour.  Mix until kneaded.  Once it combines into a ball, pull off of the dough hook. (You may need to use oil or a bit of flour on your hands)
  • Lightly oil the bowl and then set your ball of the dough back in.
  • Cover with plastic wrap and place a towel on top.
  • Keep in a warm spot for 2 hours.  After 2 hours, punch down the dough and let it rise for 1 more hour.
  • On a large baking sheet lined with parchment paper, divide dough into 3 balls.  Make 3 long ropes and braid.  You can also make two smaller challahs with 6 balls of dough.
  • Using a pastry brush, dip the brush into the refrigerated egg white and wash/brush over the challah dough.
  • Place in the oven and bake for 30 -35 minutes until golden brown.


By Rebecca Jaspan, MPH, RD, CDN, CDCES
Once you try my mother's homemade challah recipe, you might not be able to eat store-bought challah ever again. It's quick and easy taking just a few minutes to throw together and coming out light, fluffy, and slightly sweet.
Here at LCWNS, we love to use Challah bread as a "safe" medium to try other new foods when working with children and adults who have ARFID (avoidant restrictive food intake disorder) or picky eating. Spread a bit of hummus, olive tapenade, pumpkin butter or any nut butter on toasted or regular challah to create a new exposure for your palate. You can make Challah French toast with Shabbat leftovers. Drizzle with a fruit sauce, warmed chopped nuts or wheat germ to add texture, temperature and taste. We promise our clients love using Challah as their "neutral food" to try other new foods with.
Let us know if your picky palates agree. We hope this becomes a family favorite.

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