Description
A traditional Jewish egg bread, Challah is rich, slightly sweet, and braided into a beautiful loaf. Perfect for holidays, Shabbat, or any special occasion.
Ingredients
- 1 3/4 cup water (lukewarm, at 110°F)
- 3 1/2 tsp active dry yeast
- 1/2 cup sugar (plus 1 tbsp for activating yeast)
- 1/2 cup vegetable oil (or melted coconut oil, if preferred)
- 4 large eggs (room temperature)
- 1 tsp salt
- 7 cups flour (all-purpose; depending on your flour brand, you may need slightly less or more)
- 1 large egg (for brushing the tops)
- 1 tsp poppy seeds (for garnish)
Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- In a separate bowl, beat eggs, warm water, and oil. Add to dry ingredients and mix until a dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, until doubled.
- Punch down dough and divide into 3 equal pieces. Roll each into a long rope.
- Braid the ropes together, tucking ends under. Place on a parchment-lined baking sheet.
- Cover and let rise for 45-60 minutes, until puffy.
- Preheat oven to 375°F (190°C). Whisk egg yolk with water and brush over loaf. Sprinkle with seeds if desired.
- Bake for 25-30 minutes, until golden brown and sounds hollow when tapped. Cool on a wire rack.
Notes
- For a richer flavor, substitute 1/4 cup of water with milk.
- Dough can be made ahead and refrigerated overnight for a slow rise.
- Leftover challah makes excellent French toast or bread pudding.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg