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–+ servings
two loaves of challah bread
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Challah Bread

Delicious braided challah bread made fresh at home.
Course Bread
Cuisine Jewish
Prep Time 30 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 1 hour 5 minutes
Servings 24 servings
Calories 209kcal
Author Leigh Anne Wilkes

Ingredients

  • 4.5 tsp active dry yeast 2 packages
  • 2 1/2 C 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 C 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.

Nutrition

Calories: 209kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 206mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Calcium: 11mg | Iron: 2.2mg