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Challah – Braided Egg Bread

Challah - Braided Egg Bread
Written by lucywg

A traditional Jewish bread is similar to the French brioche.

Challah - Braided Egg Bread

Challah - Braided Egg Bread

A traditional Jewish bread is similar to the French brioche.
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Course: Breakfast, Brunch, Snacks
Cuisine: Jewish
Keyword: Bread
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours
Servings: 1 loaf
Calories: 4690kcal

Ingredients
 

Instructions

  • Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of the sugar.
  • Stir to dissolve the yeast and allow to rest in a warm place for 5 minutes, or until it becomes frothy.
  • In a large mixing bowl combine 4 cups (1 L) of the flour, the remaining sugar, and the salt.
  • Make a well in the center and add the yeast mixture, the remaining water, the 3 eggs, and 1/4 cup (60 ml) of the vegetable oil.
  • Gently stir with a wooden spoon to combine, then beat vigorously until all the flour is absorbed.
  • Add up to 2 cups (500 ml) more flour until the dough can be gathered into a soft ball.
  • Place the dough on a lightly floured surface and knead for about 15 minutes until the dough becomes smooth and elastic.
  • Sprinkle as necessary with additional flour to keep it from sticking.
  • Shape the dough into a ball and place in a lightly oiled bowl.
  • Cover loosely with a dish towel and allow to rise in a warm place for about 45 minutes, until the dough has doubled in volume.
  • Punch the dough down and knead for a few minutes to deflate completely.
  • Return to the bowl and allow to rise for 15 minutes.
  • Coat a large baking sheet with the remaining 1 teaspoon (5 ml) vegetable oil.
  • Traditionally the bread is divided into quarters and braided in four parts, but this process is impossible for me to describe without the aid of illustrations.
  • You will achieve acceptable results by dividing it into three parts, rolling each into a length of about 24 inches (60 cm), thicker in the middle and tapered at the ends, and braiding them.
  • Pinch the dough together at both ends and carefully place the loaf on the baking sheet and let it rise in a warm place for about 30 minutes.
  • Brush the top with the egg yolk and water mixture and bake in the middle of a pre-heated 400F (200C) oven for 15 minutes.
  • Reduce the heat to 375F (180C) and bake an additional 30 to 40 minutes, or until the challah is crusty and golden brown.

Notes

A traditional Jewish bread is similar to the French brioche.

Nutrition

Calories: 4690kcal | Carbohydrates: 927g | Protein: 118g | Fat: 59g | Saturated Fat: 7g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 20g | Sodium: 4655mg | Potassium: 1577mg | Fiber: 39g | Sugar: 59g