Recipe details
Breakfast
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Challah Bread
1h 10min
16 servings
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Challah Bread is a traditional Jewish braided bread known for its rich, eggy flavor and soft, fluffy texture. This beautiful bread is often served during Shabbat and Jewish holidays, but it's also a delicious addition to any meal. With its golden crust and tender crumb, Challah Bread is perfect for slicing, toasting, or making into French toast.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Mix Dry Ingredients
In a large bowl, whisk together the bread flour, active dry yeast, sugar, and salt.
Mix Wet Ingredients
In a separate bowl, whisk together 3 eggs, water, and olive oil until well combined.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Knead Dough
On a lightly floured surface, knead the dough for 8-10 minutes until smooth and elastic.
Let Dough Rise
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Divide and Braid Dough
Punch down the dough and divide it into 3 equal portions. Roll each portion into a long rope and braid the ropes together. Pinch the ends to seal and tuck them under the loaf.
Second Rise
Place the braided loaf on a greased baking sheet, cover with a damp towel, and let it rise again for about 30 minutes, or until doubled in size.
Preheat Oven
Preheat the oven to 375°F (190°C).
Egg Wash
Beat the remaining egg and brush it over the surface of the loaf.
Bake Bread
Bake the loaf for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Cool and Serve
Remove the loaf from the baking sheet and let it cool on a wire rack before slicing and serving.
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