Challah Bread

There is nothing like freshly-baked challah bread made at home. Challah is a jewish bread, served anytime, but is a must for holidays meals.

The egg bread is made in the traditional double- braid shape.

Serves 1 bread 12 slices


1 tablespoon dry yeast

¾ cup warm water

1 teaspoon sugar

¼ cup oil

1 teaspoon salt

3 eggs, beaten

¼ cup sugar

4 cups all-purpose flour


Combine dry yeast with warm water and 1 teaspoon sugar in a bowl. Stir and let stand for 5 minutes . Add the eggs (save same egg to brush the bread ) , ¼ cup sugar, oil, salt and 3 cups flour to yeast mixture, beat well. Add more flour if needed, make soft dough and knead until smooth and elastic , about 10 minutes. Cover bowl with plastic wrap or a towel and let dough rise for 1 hour in warm place.

Preheat oven to 375 degrees F

Turn dough onto lightly floured surface and cut two-thirds of dough into 3 equal pieces; with hands, roll each piece into long rope. Do the same with remaining third. Place ropes side by side and braid, pinch ends to seal. Place small braid on top of large braid. Brush beaten egg over loaf.

Place the bread on grease cookie sheet. Bake for 30 minutes, until browned. Remove, transfer the bread to wire rack to cool.

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