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“From the Fanny Farmer cookbook. French bread recipe which I use as a non-sweet challah.”
3hrs 40mins
2 challot

Ingredients Nutrition


  1. Stir the yeast and yeast energizer into warm water; let stand for 5 minutes to dissolve.
  2. Add the sugar, margarine, and 1 Tablespoon salt, and stir well.
  3. Add 2 cups of flour, and beat thoroughly.
  4. Add 3 more cups of flour and mix well.
  5. Knead for a few minutes and let rest for 10 minutes.
  6. Resume kneading, adding the remaining flour until the dough is no longer sticky but very smooth and elastic.
  7. Let rise in a warm place until doubled (1-1/2 hours).
  8. Punch down, knead again, and braid into 2-4 challah, depending on size requirements. Optional: While you are braiding, add in the crushed garlic.
  9. Let rise 1/2 hour.
  10. Right before baking, coat with egg yolk and sprinkle with sesame seeds and coarse salt.
  11. Bake at 180 degrees Celsius for 35 to 45 minutes.

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