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Challah Bread with Vanilla & Chia seeds



Mother’s hold their children’s hands for a short while, but their hearts forever…

Happy Mother’s Day lovelies!


Challah watermark


It’s but natural I write this quote as it felt like just yesterday that my son was  really little and only five. How time has flow by and that little one is now eighteen and quite an  independent adult. He is down from university for the summer and yes it’s baking mania in my kitchen!

He’s away at a friends and I’ve been baking up a storm tonight. Started off with a batch of double fudge brownies and then was just aching to try this Challah recipe that keeps wanting to be made. I’ve adapted this one from my lovely Kitchenaid cookbook that I received, when I bought my food processor last year. Now the recipe calls for using the dough attachment for kneading ,all though I’ve just used the hand technique. The recipe called for vanilla pods which I’ve substituted with regular vanilla extract and have used chia seeds instead of poppy seeds. You may even use sesame or sunflower seeds if you like.

Challah: An easy and straight forward Jewish bread most often made during the festivities.The pure, simple, unadorned word challah means “a loaf of bread.The braided challah, which is made with eggs, is the Jewish Sabbath‑and‑holiday bread.






The recipe below make two wonderful loaves. One will be devoured by the dear son as soon as he gets home tomorrow morning and I’m planning on taking the other over to my mum’s tomorrow. My special way of saying Thank you Mom for everything and my inspiration in my baking and cooking. Love you Ma!


  • 1 teaspoon vanilla extract
  • 225 ml milk
  • 15 grams instant yeast
  • 700 grams All Purpose Flour (Maida) or Bread Flour if available
  • 1 teaspoon salt
  • 75 grams melted butter
  • 3 tablespoons honey
  • 3 eggs
  • 1 egg yolk
  • 2 teaspoons chia seeds
  • 1 tablespoon water


  1. Place the milk in  a pan and add the vanilla extract to this and bring to a boil.
  2. Keep this aside and bring to a lukewarm stage.
  3. Mix with the instant yeast and keep aside. Add a teaspoon of sugar to this mixture and let it double up and foam.
  4. Mix 625 grams of the flour and salt in a bowl and whisk well.
  5. Now add the melted butter, honey and beaten eggs into the flour mixture and knead for a couple of minutes.
  6. The dough will feel quite sticky.
  7. Now add the remaining 75 grams of flour to the mixture and knead further for 1o minutes.
  8. If the mixture feels too wet you may add a little more flour.
  9. sprinkle some flour on a work surface and knead the dough till it is smooth and fairly elastic.
  10. Place this in a well-greased bowl and cover with a damp tea towel. Let this rest for an hour or till it has doubled in volume.
  11. Knock down the dough and divide it into six equal parts.
  12. Roll each portion into a thin 35cm long roll.
  13. Plait three rolls together and tuck the ends under and place on a well-greased baking tray.
  14. Cover with a damp towel and let it rest for an hour.
  15. Mix an egg yolk with a tablespoon of chilled water and brush on top of each roll and sprinkle with chia seeds.
  16. Pre heat the oven to 200 C and bake approximately for 30 minutes or until golden brown.



  1. You are a wonderful mom and a even wonderful daughter. I can totally relate to you. My son also is away from home at a university and I look forward to his holidays and try making as many dishes as I can in the few days that he gets. This summer he is doing his internship so didn’t get his summer holidays as yet. Will try this gorgeous bread when he does 👍☺

    • Thanks so much for your wonderful and thoughtful comment…We all love to pamper our kids don’t we? Especially when they go away for months on end to far away places to study.I so hope you will try this bread out when your son next visits you.Great that you stopped by:))

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