Egg Challah Recipe

Name: Egg Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1/4 ounce) packages dry active yeast or 13 ½ teaspoons dry active yeast; 2 tablespoons sugar; 1 cup hot water (from the sink not boiled); 2 ½ cups hot water (from the sink not boiled); ¾ cup oil; 2 tablespoons salt; 6 eggs; 1 ½ cups sugar; 5 lbs flour; 1 egg (optional); 1 tablespoon sugar (optional)

Servings: persons

6 (1/4 ounce) packages dry active yeast or 13 ½ teaspoons dry active yeast
2 tablespoons sugar
1 cup hot water (from the sink not boiled)
2 ½ cups hot water (from the sink not boiled)
¾ cup oil
2 tablespoons salt
6 eggs
1 ½ cups sugar
5 lbs flour
1 egg (optional)
1 tablespoon sugar (optional)

1
Take the yeast with the 2 tablespoons of sugar and put them into a bowl with 1 cup of hot water.
2
Wait about a minute or two until you see the yeast bubble a bit.
3
Then add all the wet ingredients.
4
Then add the 2 tablespoons of salt, 1 1/2 cups of sugar, and the 6 eggs.
5
Mix a little bit, then pour in the 5 lbs of flour.
6
Make sure it all goes inches Put both covers on to the machine, when tightly on start to mix first on #2 then move to #4 until well mixed.
7
When all mixed up remove from bowl and place on top of a floured cloth or towel.
8
Let it sit and rise until it is about double its original size.
9
Shape or braid the Challas as you please.
10
After they are shaped egg them with 1 egg and a tablespoons of sugar (optional in the above ingredients list).
11
Placce challas in aluminum pans and bake on 350 OR in coated pans bake on 300 for about 15-20 minutes on each shelf.
12
You be the judge on your own oven.

3046

kcal

Calories

Fat

519

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 11 ingredients. The key ingredients include: 6 (1/4 ounce) packages dry active yeast or 13 ½ teaspoons dry active yeast, 2 tablespoons sugar, 1 cup hot water (from the sink not boiled), 2 ½ cups hot water (from the sink not boiled), and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Challah

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