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Challah Bread

4

220 min

Challah Bread

Challah Bread Photo 1

Category

Egg appetizer

Time

220 min

Serving

30 persons

Calories

165

Rating

4.00★ (825)

Cuisine

Author: Victoria Buriak
Challah is a traditional egg bread for the Jewish Sabbath. It's braided and topped with poppy seeds for a beautiful presentation.

Ingredients

  • ½ cups warm water (110 degrees F/45 degrees C): 2 piece
  • active dry yeast: 1 Tbsp
  • honey: 0.5 cup
  • vegetable oil: 4 Tbsp
  • eggs: 3 piece (divided)
  • salt: 1 Tbsp
  • unbleached all-purpose flour: 8 cups
  • poppy seeds: 1 Tbsp (optional)

Metric Conversion

Stages of cooking

Challah Bread Photo 2 1
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  1. Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 2
  2. Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 3
  3. Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 4
  4. Turn it out onto a lightly floured surface and knead until smooth and elastic. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 5
  5. Place dough in a large, lightly-oiled bowl and turn to coat. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 6
  6. Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 7
  7. Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 8
  8. Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 9
  9. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 10
  10. Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 11
  11. Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 12
  12. Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing. ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 13
  13. Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA
    Challah Bread Photo 14

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