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Challah, A Symphony of Colors

The scent of baking challah is pure comfort, a memory woven into the fabric of my childhood. Buttery dough, enriched with eggs and honey, transforming in the oven’s warmth…it’s magic. One year, inspired by the vibrant hues of a farmers market display overflowing with just-harvested vegetables, I decided to push beyond the traditional golden loaf. The result was a stunningly colorful challah, each strand a testament to nature’s artistry. I can still picture the collective gasp of delight as I unveiled it, a swirling masterpiece that tasted as good as it looked.

Recipe Overview

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yields: 12 loaves
Serves: 120
Dietary Type: Dairy Free

Ingredients

2-3 beets
1 (10 ounce) package frozen chopped spinach
3-4 large carrots
Water
12 eggs
2 cups canola oil, divided plus some extra for bowls
2 cups honey, divided
12 teaspoons salt, divided
28-32 cups flour (I use a mix of part bread flour and part all-purpose)
8 tablespoons instant yeast
3 egg whites

Equipment Needed

Saucepans
Blender or Food Processor
Large Mixing Bowls
Measuring Cups and Spoons
Floured Surface
Parchment Paper
Baking Sheets
Plastic Wrap or Large Plastic Tablecloth
Pastry Brush
Cooling Racks

Instructions

Begin by preparing your vegetable colors. Peel and dice the beets and carrots.
Place the beets, carrots, and spinach in separate saucepans. Add enough water to each saucepan to cover the vegetables by about 1/2 inch.
Cook each vegetable separately until tender. Add more water as needed to keep the vegetables just submerged.
Once cooked, puree each vegetable, along with its cooking water, using a blender or food processor. Add additional water as needed to yield 2 cups of liquid puree from each vegetable.
You should now have 2 cups each of spinach, carrot, and beet puree. Allow each puree to cool until just barely warm.
Pour each puree into separate large mixing bowls. In a fourth mixing bowl, add 1 2/3 cup water for the standard challah dough. This will give you four separate batches of dough – spinach, carrot, beet, and plain.
To each liquid (the three purees and the plain water), add 1/2 cup oil, then 1/2 cup honey.
- Chef’s Tip: Pour the oil into the measuring cup before the honey. The oil will help the honey slide out of the cup more easily.
Mix the oil and honey well into each liquid. Then, add 3 eggs to each batch and mix again until well combined.
Add 3 teaspoons salt to each mixture. Mix well to incorporate the salt.
Gradually add 3 cups bread flour to each batch, mixing until the mixture is sloppy.
Add 2 scant Tablespoons instant dry yeast to each batch and mix well.
Continue adding flour (this is where switching to all-purpose flour can be helpful for manageability) to each batch until the dough is thick enough to turn out and knead.
One at a time, knead each batch of dough on a lightly floured surface. Add more flour as needed to prevent sticking.
- Chef’s Tip: The dough has enough flour when it feels firm, bounces back slightly when pressed, and feels tacky but not sticky. Over-flouring results in a dry, dense challah.
When each batch is done being kneaded, return it to its mixing bowl. First, coat the mixing bowl with a little oil. Flip the dough around in the oil to coat it entirely with a thin film of oil. This prevents sticking and helps the dough rise evenly.
Cover each bowl with a large plate or heavy plastic wrap. Place in a warm spot and let rise for 45-50 minutes, or until approximately doubled in size.
Once the dough has risen, one batch at a time, gently flip it onto a floured surface. Knead briefly to release any trapped air.
Divide each batch of dough into 12 long strips for braiding. Lightly flour each strip to prevent sticking.
Keep the strips in separate piles by color until all four doughs have been made into strips.
You should now have four piles of 12 strips each, ready for braiding.
Make 4-strand braids using one strip of each color: beet, carrot, spinach, and plain.
- Braiding Tip: If you’re not familiar with 4-strand braiding, there are many helpful video tutorials online.
Place the braided loaves on parchment-covered baking sheets. Cover well with plastic wrap or a large plastic tablecloth.
Let the loaves rise for 30-45 minutes in a warm spot, until doubled in size.
Prepare an egg wash by mixing 1/3 – 1/2 cup water with 3 egg whites and whisking well.
Use a soft bristle pastry brush to gently glaze the loaves with the egg white mixture after the rising is complete.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the loaves are nicely browned and sound hollow when you knock on the bottom.
- Oven Tip: Baking times may vary depending on your oven. Keep a close eye on the challah towards the end of the baking time to prevent burning.
Cool the challah loaves on cooling racks before slicing and serving.

Expert Tips & Tricks

For a richer flavor, use melted butter instead of canola oil. Be aware this changes the dietary profile.
If the dough is too sticky to handle, add flour one tablespoon at a time until it reaches the desired consistency.
To prevent the bottom of the challah from burning, place a baking sheet filled with water on the lower rack of the oven during baking. This creates steam, which helps to keep the challah moist.
If the top of the challah is browning too quickly, tent it with foil during the last 10 minutes of baking.
For a shinier crust, brush the challah with egg wash twice – once before the final rise and again before baking.

Serving & Storage Suggestions

Serve the colorful challah warm or at room temperature. It’s delicious on its own or with butter, jam, or your favorite spreads. Leftover challah can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat frozen challah, thaw overnight in the refrigerator and then bake at 350°F (175°C) for 10-15 minutes, or until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	167.4 kcal	N/A
Calories from Fat	40 g	24%
Total Fat	4.5 g	6%
Saturated Fat	0.5 g	2%
Cholesterol	18.6 mg	6%
Sodium	245.9 mg	10%
Total Carbohydrate	27.6 g	9%
Dietary Fiber	1.1 g	4%
Sugars	4.9 g	N/A
Protein	4.2 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Sweet Challah: Add 1/4 cup of sugar to each batch of dough for a sweeter challah.
Savory Challah: Add herbs like rosemary, thyme, or oregano to the dough for a savory twist.
Gluten-Free Challah: Substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the amount of liquid to achieve the right dough consistency.
Vegan Challah: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use maple syrup instead of honey.

FAQs (Frequently Asked Questions)

Q: Can I use different vegetables to color the challah?
A: Absolutely! Feel free to experiment with other colorful vegetables like sweet potatoes, butternut squash, or even purple cabbage. Just be sure to cook and puree them thoroughly before adding them to the dough.

Q: Can I make this challah without instant yeast?
A: Yes, you can use active dry yeast instead. Bloom the yeast in warm water for 5-10 minutes before adding it to the dough. You may also need to increase the rising time slightly.

Q: Can I freeze the dough instead of the baked challah?
A: Yes, you can freeze the dough after the first rise. Wrap each batch of dough tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before shaping and baking.

Q: How do I prevent the challah from drying out?
A: Make sure to store the challah in an airtight container at room temperature. You can also add a slice of bread to the container to help keep it moist.

Q: The colors of my challah aren’t as vibrant as I’d like. What can I do?
A: Some vegetables lose color during baking. You can add a small amount of food coloring to the purees to enhance the colors, but use it sparingly.

Final Thoughts

Baking this colorful challah is more than just following a recipe; it’s an act of creativity, a celebration of flavors and colors. Don’t be afraid to experiment with different vegetables and braiding techniques to make it your own. I hope this recipe inspires you to create a stunning and delicious challah that will bring joy to your table. Share your creations and experiences – I’d love to see your unique, vibrant loaves!

Challah, Multicolor Recipe