Challah I (Braided Egg Bread) Recipe

Name: Challah I (Braided Egg Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon sugar; 1/2 cup warm water; 3 teaspoons yeast; 4 cups flour; 4 tablespoons sugar; 1 teaspoon salt; 1/3 cup oil; 2 eggs; 1/4 cup warm water; 1 egg yolk, beaten with; 1 teaspoon water; sesame seeds or poppy seed

Servings: persons

1 teaspoon sugar
1/2 cup warm water
3 teaspoons yeast
4 cups flour
4 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2 eggs
1/4 cup warm water
1 egg yolk, beaten with
1 teaspoon water
sesame seeds or poppy seed

1
Preheat oven to 400u00b0F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
2
Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
3
Place in oiled bowl, cover and let rise in warm place until double in bulk.
4
Punch down dough. Let rise again until double in bulk.
5
Punch down again. Divide dough into 3 equal parts.
6
Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
7
Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

784

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon sugar, 1/2 cup warm water, 3 teaspoons yeast, 4 cups flour, and more.

Yes, Challah I (Braided Egg Bread) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Challah I (Braided Egg Bread)

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