Go Back
Print
Recipe Image
–
+
servings
Print
Challah Bread
Delicious braided challah bread made fresh at home.
Course
Bread
Cuisine
Jewish
Keyword
challah bread
Prep Time
30
minutes
Cook Time
35
minutes
Rise Time
2
hours
Total Time
1
hour
5
minutes
Servings
24
servings
Calories
209
kcal
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.
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:
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