Stuffing Flavored Challah


Save-a-Step Stuffing Challah


  • 1 1/3 cup vegetable stock
  • 1/3 cup canola oil
  • 4 egg yolks
  • 2 teaspoons salt
  • 4 ¼ cup high quality bread flour
  • 1/2 cup sugar
  • 2 teaspoons onion powder
  • 2 teaspoons crushed thyme
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons dried sage
  • 1.5 teaspoons parsley flakes
  • 1 tablespoon instant yeast
  • Paprika and crumbled rosemary (optional)


Add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle.


If not using a bread machine, combine all the ingredients in a large bowl, turn out on to a floured board and knead for 5 minutes. If sticky, add additional flour, 1 tablespoon at a time until desired consistency is reached. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 ½ hours.

When the dough cycle is complete, remove dough from the bread machine or bowl, and divide into 6 equal portions. On a floured surface, roll three portions into long ropes, then carefully braid together, then place on a greased loaf pan or greased cookie sheet. Repeat with remaining dough.

Cover with a towel and let rise for an additional 20-30 minutes in a draft-free place.

Preheat oven to 350 degrees. 

Brush with egg wash and if desired, top with paprika and rosemary. Bake for approximately 35-40 minutes or until golden.

Mandylicious Challah

Mandy Silverman grew up in St. Louis, went to college in Ann Arbor (Go Blue!), stuffed her first challah in Pennsylvania, and created Mandyliciousnearly 4 years ago in Sharon, MA. She is eternally grateful for the every day inspiration and support from her husband and two children. Check out what crazy challah innovations she will come up with next at or follow her @Mandyliciouschallah on Facebookand Instagram.