10/06/2026
🍞 THE CHALLAH THAT LOVES YOU BACK
Let's be honest — challah was never a health food. But if bread is coming to your table anyway, it should be built well.
Here's what makes this one different 👇
🥚 PROTEIN CHANGES EVERYTHING
Ten whole eggs. Nearly twenty egg whites. That comes to roughly 50–70g of protein per loaf, depending on how you divide the batch — about 20% more than a standard challah, and more importantly, the kind that counts. Egg protein is complete. Wheat protein falls short on lysine.
But the real story is what your body does with the bread afterward. Protein slows digestion and softens the rise-and-crash so many people feel after a bread-heavy meal. Same table, same tradition. Steadier afternoon.
🌾 GENTLER ON OXALATES THAN YOU'D THINK
Oxalates are natural plant compounds that bind minerals and, in sensitive people, form crystals the kidneys have to clear. The good news here: eggs have none, honey has none, and refined flour is modest. Seeds are where oxalates concentrate — so skip the sesame topping and this challah stays gentle.
⏱️ SLOW, COLD, UNHURRIED
An overnight cold rise deepens the flavor and makes the dough a dream to braid. Nothing rushed. Nothing forced.
🫒 THE OIL IS NOT A SMALL DETAIL
Cold-pressed extra virgin olive oil — always in a dark amber bottle, never clear glass or plastic. Light degrades good oil, and that's exactly what you're trying to protect. Honey instead of white sugar. These small things add up, week after week.
This is the challah I make for my own family. 💛
Full recipe below ⬇️ Save this one.
— Judy Elvira, BCHN, IHHC, FNTP
Board-Certified Functional Nutritionist
⸻
🍞 HIGH-PROTEIN OVERNIGHT CHALLAH
Two-day method · Makes 6–8 challahs · ~410g protein per batch
DRY
• 5 lb organic bread flour (≈16–17 cups)
• 2–2½ tbsp active dry yeast
• ½ cup honey
• 1 tbsp salt
HIGH-PROTEIN BASE
• 10 whole eggs
• 18–20 egg whites
• 1 cup cold-pressed extra virgin olive oil
• 5 cups warm water
EGG WASH
• 2–3 eggs
• 1 tsp water
• Pinch of salt
• ½ tsp honey — for deeper color and shine
🌙 THURSDAY
1. Mix warm water + honey + yeast. Let sit 5–10 min until foamy.
2. Whisk eggs, egg whites, and oil.
3. Combine, then add flour + salt. Knead 10–12 min.
→ Keep it soft and slightly sticky. Resist extra flour — that's the whole secret.
4. Rest at room temp 45–60 min.
5. Cover well and refrigerate overnight.
☀️ FRIDAY
1. Rest at room temp 30–60 min.
2. Hafrashat challah.
3. Divide and shape — oil your hands, never flour them.
4. Rise 60–90 min until puffy and jiggly.
5. Egg wash, wait 5 min, wash again. Honey browns fast — tent with foil if the tops darken before the centers are done.
6. Bake at 350°F — full 30–40 min · minis 20–25 · rolls 15–20.
7. Cool 20–30 min under a towel for a soft crust.
🥚 Roughly 68g protein per loaf if you make 6 · about 51g if you make 8.
❄️ Freezes beautifully. Reheat covered at 300°F for 8–10 min.
