Cg’S Egg Challah Bread

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Servings: 1 Difficulty: Advanced
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A rich, golden braided loaf with a soft crumb and subtle saffron notes, perfect for Shabbat or Sunday brunch.
Cg's Egg Challah Bread recipe image
Cg's Egg Challah Bread recipe image
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Cg’S Egg Challah Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 84.5

Description

This enriched challah dough is incredibly soft and tender, thanks to the addition of eggs, honey, and vegetable oil. The inclusion of saffron and orange juice gives the bread a distinctive Middle-Eastern flair, setting it apart from traditional Jewish braided breads. The crust turns a beautiful deep golden brown, while the interior remains fluffy and slightly sweet. It is an ideal centerpiece for holiday tables, Shabbat dinners, or a luxurious weekend breakfast. While the process requires patience for the rises, the result is a decadent, homemade loaf that tastes far superior to store-bought versions. Serve it warm with butter or use it for French toast.

Ingredients

Directions

  1. In a small bowl, combine warm water, sugar, and dry active yeast. Let sit in a warm place for 5-10 minutes until foamy to proof the yeast.
  2. In a large mixing bowl, sift in 2 1/2 cups of flour. Make a well in the center.
  3. Add the proofed yeast mixture, 3 large eggs, vegetable oil, honey, orange juice, salt, and saffron to the flour well.
  4. Beat the mixture with dough hooks or by hand until well combined and a soft dough forms.
  5. Gradually add remaining flour, kneading until you have a smooth, non-sticky dough ball.
  6. Turn the dough out onto a floured surface and knead for 10 minutes until the dough is very elastic and smooth.
  7. Lightly oil a clean bowl. Place the dough ball inside and turn to coat evenly with oil.
  8. Cover the bowl and let the dough rise in a warm place for 1.5 hours, or until doubled in size.
  9. Punch down the dough to release air. Let it stand covered for 1 hour.
  10. Punch down the dough again. Transfer to a floured board and roll into a rope about 18-22 inches long.
  11. For a round loaf: Curl the rope into a circle and place on an oiled baking sheet. For a braided loaf: Split dough into three strands, braid them, and pinch ends.
  12. Cover the shaped loaf and let it rise for 1 hour, or until doubled in size.
  13. Preheat oven to 375&# 194;°F (190°C).
  14. Brush the loaf with beaten egg. Sprinkle with seeds if desired.
  15. Bake at 375°F (191°C) for 15 minutes.
  16. Reduce oven temperature to 350°F (175°C) and bake for an additional 25 minutes, or until golden brown and hollow sounding when tapped on the bottom.
  17. Cool on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 84.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 132.4mg6%
Total Carbohydrate 17.4g6%
Dietary Fiber 1.5g6%
Sugars 1.4g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: challah, bread, baked, braided, eggs, yeast, saffron, honey, middle-eastern, shabbat, enriched, homemade, fluffy, golden, braiding, rising, orange juice, vegetable oil
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