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Challah Bread
Delicious braided challah bread made fresh at home.
Course
Bread
Cuisine
Jewish
Prep Time
30
minutes
minutes
Cook Time
35
minutes
minutes
Rise Time
2
hours
hours
Total Time
1
hour
hour
5
minutes
minutes
Servings
24
servings
Calories
209
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Measuring Cups
Measuring Spoons
Ingredients
4.5
tsp
active dry yeast
2 packages
2 1/2
cups
water
warm
6
Tbsp
sugar
2
tsp
salt
1/3
C
vegetable oil
or canola oil
3
eggs
plus white of one additional egg for glaze
8.5
cups
flour
add until dough is slightly sticky 6 1/2 to 8 1/2 cups
Glaze
1
egg white
1
tsp
water
cold
Instructions
Dissolve yeast in warm water and allow yeast to proof (bubble)
Add sugar, salt, oil eggs and flour in with yeast mixture and mix until slightly sticky. I do this in my Kitchen Aid about 3-5 minutes.
Cover and let rise in a warm place until doubled in size.
Divide dough in half. Take each half and divide into 3 pieces.
Roll each piece into a rope and brain 3 ropes together on a greased cookie sheet.
Place both braids on cookie sheet and allow to rise a second time for 30-60 minutes.
Brush loaves with glaze.
Sprinkle with sesame seeds or poppy seeds if desired.
Bake at 350 degrees for 20-25 minutes until bread is golden brown.
Notes
Be sure and use fresh yeast, check the expiration date on the package.
Freeze the extra loaf by wrapping it in plastic wrap and foil and keep in the freezer for up to 3 months.
If you are not worried about keeping it kosher, butter can be used instead of the oil in the recipe.
Nutrition
Calories:
209
kcal
|
Carbohydrates:
37
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
20
mg
|
Sodium:
206
mg
|
Potassium:
64
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
30
IU
|
Calcium:
11
mg
|
Iron:
2.2
mg