Mandy Silverman has built a culinary career from her rich repertoire of challah recipes — so when we needed advice on how to make the fluffiest, most luxurious loaf, we consulted Silverman's new book, Twisted. Surprisingly, Silverman advised a non-traditional ingredient for guaranteed success: mayonnaise.
"I’m going to say this loud and clear: This challah does not taste like mayonnaise. What it does taste like is soft, lush, pillowy perfection," Silverman writes. "Mayonnaise works its magic behind the scenes, helping give you an easy-to-handle dough that bakes up into a gorgeous loaf."
Silverman points out that the silky condiment works well because it simply replaces the typical addition of eggs: "It’s perfect for when you don’t have eggs on hand, don’t feel like separating them, or just want to shock a room full of people with your 'secret ingredient' challah. So to all the mayo haters out there, it’s time to Mandy up and give it a try. You won’t regret it."
Secret Ingredient Mayonnaise Challah
Author: Mandy Silverman
Prep Time: 29 min
Cook Time: 32 min
Calories: 153 calories per slice
Servings: 12 slices
Ingredients
- 1¼ cups (300 ml) water
- ¼ cup (60 ml) canola or vegetable oil
- ½ cup (120 ml) full-fat mayonnaise
- ¹⁄₃ cup (65 g) granulated sugar
- 2 teaspoons table salt
- 4¼ cups (575 g) bread flour, plus more as needed
- 1 tablespoon instant yeast
- Nonstick cooking spray, for greasing (optional)
- 1 large egg, beaten well, for egg wash
Directions
1. If using a bread machine, add the dry and wet ingredients to the bread machine in the order specified by the manufacturer. Set the machine for "dough" cycle. When the dough cycle is complete, remove the dough from the bread machine or bowl.
If making by hand or in a stand mixer, in a large bowl or the bowl of a stand mixer fitted with the dough hook attachment, combine the water, oil, mayonnaise, sugar, salt, flour, and yeast. Knead or mix at low speed until a smooth dough forms (it will be tacky), 5 to 7 minutes. Add more flour or water, 1 tablespoon at a time, as needed, to help with consistency. Cover the bowl with a clean kitchen towel and let rise for 1 hour and 30 minutes.
2. Grease two 5 by 9-inch (12 by 23 cm) loaf pans with nonstick cooking spray or line a baking sheet with parchment paper. Transfer the dough to a clean work surface and divide it into 6 equal portions. Roll 3 portions into ropes, 9 to 10 inches (23 to 25 cm) long, flouring the surface only as needed. Braid the ropes. Repeat with the remaining dough. Transfer the braids to the prepared pans or place on the baking sheet, spacing them about 8 inches (20 cm) apart. Cover with a clean kitchen towel and let rise for 30 minutes. (The dough will rise but not double.)
3. Preheat the oven to 350°F (175°C/gas 4).
4. Brush the tops of the dough with the egg wash and bake until golden brown, about 30 minutes. Transfer the loaf pans or baking sheet to a wire rack; let cool for 30 minutes before slicing. Store any leftovers in a resealable plastic bag or plastic loaf bag at room temperature for up to 3 days or in the freezer for up to 1 month. Thaw on the counter overnight, then wrap in foil and reheat in the oven at 350°F (175°C/gas 4) until warmed through, 15 to 20 minutes.
Excerpted with permission from Twisted (Rock Point, an imprint of The Quarto Group, 2026) by Mandy Silverman. Twisted is available wherever fine books are sold. Learn more at quarto.com.
