By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
1747 cal · 165 min
German-Jewish Challah (Berches)
Recipe GLPR579ddde1cc4bcc
A traditional German-Jewish braided bread enriched with mashed potato for tenderness and topped with poppy seeds. This kosher, egg-washed challah is perfect for Shabbat or holiday tables. The potato adds moisture and a subtle sweetness to the tender crumb.
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Ingredients
7 cups All-purpose flour
1¼ ounce packet Active dry yeast
½ teaspoon Sugar
2¼ cups Lukewarm water
¼ cup plus extra Neutral oil such as canola or safflower, divided for dough and greasing
1 medium Cooked, peeled, and mashed white potato, cooled
4 teaspoons Kosher salt
1 Egg, beaten
1½ tablespoons Black poppy seeds
Directions
In a small bowl, combine 1/4 cup lukewarm water with the sugar. Sprinkle the yeast over the mixture and let sit for 5 minutes until foamy.
In a large mixing bowl, combine 7 cups flour and kosher salt. Create a well in the center.
Add the yeast mixture, the remaining 2 cups lukewarm water, 1/4 cup oil, and the cooled mashed potato to the well. Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
Transfer the dough to a floured work surface and knead for 8–10 minutes, adding extra flour as needed, until the dough becomes smooth, elastic, and no longer sticky.
Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1–1.5 hours, until doubled in volume.
Punch down the dough and divide it into 3 equal pieces. Roll each piece into a rope approximately 12 inches long, then braid the three ropes together to form one loaf.
Place the braided loaf on an oiled baking pan. Cover with a damp cloth and let rise for 45 minutes to 1 hour, until puffy and nearly doubled.
Preheat the oven to 375°F (190°C) while the loaf is finishing its second rise.
Brush the top of the loaf generously with the beaten egg, then sprinkle with black poppy seeds.
Bake for 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom. An internal temperature of 205°F (96°C) indicates doneness.
Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing and serving.
Comments
Ingredients are all available at any Charlotte chain, with no special stops needed; even poppy seeds appear at Harris Teeter and Kroger. The stated 165 minutes is honest for a yeast bread—no hidden overnight ferment—though active hands-on time is closer to 45 minutes spread across the day. At roughly $1 to $1.50 per serving, it costs less than a bakery loaf and yields a tender, potato-enriched crumb that reheats well the next day. The only caveat is that this is not a weeknight dish: it demands morning start and afternoon shaping, so plan it for weekend baking when you can check on the rise.
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