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.
Cg’S Egg Challah Bread
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
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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.
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In a large mixing bowl, sift in 2 1/2 cups of flour. Make a well in the center.
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Add the proofed yeast mixture, 3 large eggs, vegetable oil, honey, orange juice, salt, and saffron to the flour well.
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Beat the mixture with dough hooks or by hand until well combined and a soft dough forms.
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Gradually add remaining flour, kneading until you have a smooth, non-sticky dough ball.
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Turn the dough out onto a floured surface and knead for 10 minutes until the dough is very elastic and smooth.
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Lightly oil a clean bowl. Place the dough ball inside and turn to coat evenly with oil.
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Cover the bowl and let the dough rise in a warm place for 1.5 hours, or until doubled in size.
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Punch down the dough to release air. Let it stand covered for 1 hour.
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Punch down the dough again. Transfer to a floured board and roll into a rope about 18-22 inches long.
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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.
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Cover the shaped loaf and let it rise for 1 hour, or until doubled in size.
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Preheat oven to 375&# 194;°F (190ðC).
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Brush the loaf with beaten egg. Sprinkle with seeds if desired.
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Bake at 375ðF (191ðC) for 15 minutes.
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Reduce oven temperature to 350ðF (175ðC) and bake for an additional 25 minutes, or until golden brown and hollow sounding when tapped on the bottom.
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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.
