This classic Challah is a rich, slightly sweet egg bread known for its beautiful braided shape and tender crumb. Enriched with eggs and a touch of butter, it offers a luxurious texture that distinguishes it from standard yeast breads. The dough is easy to handle and develops a beautiful golden-brown crust when brushed with an egg wash. Traditionally served on the Sabbath and Jewish holidays, it is also perfect for everyday meals, French toast, or sandwiches. This recipe yields two generous loaves that are ideal for sharing with family and friends. Store any leftovers in a plastic bag to maintain freshness.
Challah
Description
This classic Challah is a rich, slightly sweet egg bread known for its beautiful braided shape and tender crumb. Enriched with eggs and a touch of butter, it offers a luxurious texture that distinguishes it from standard yeast breads. The dough is easy to handle and develops a beautiful golden-brown crust when brushed with an egg wash. Traditionally served on the Sabbath and Jewish holidays, it is also perfect for everyday meals, French toast, or sandwiches. This recipe yields two generous loaves that are ideal for sharing with family and friends. Store any leftovers in a plastic bag to maintain freshness.Ingredients
Directions
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In a large bowl, combine warm water, 1 tablespoon of sugar, and yeast. Let stand for 10 minutes until foamy.
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Add the remaining sugar (if any), softened butter, 3 lightly beaten eggs, and 5 cups of flour to the yeast mixture.
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Stir in the salt and mix until a stiff dough forms.
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Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour if sticky.
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Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
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Punch down the dough to release air bubbles and knead briefly.
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Divide the dough into 6 equal portions. Roll each portion into a rope about 18 inches long.
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Braid 3 ropes together to form one loaf. Repeat with the remaining 3 ropes to make a second loaf.
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Place the braided loaves on a buttered baking sheet, about 6 inches apart. Cover and let rise for another 45-60 minutes until nearly doubled.
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Preheat oven to 400&# 194;°F (200ðC).
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Brush the tops of the loaves with the beaten egg and water mixture. Sprinkle with poppy seeds.
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Bake for 35-40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
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Cool on a wire rack covered with a soft towel.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1706.6kcal
- % Daily Value *
- Total Fat 36.5g57%
- Saturated Fat 11.3g57%
- Cholesterol 397.2mg133%
- Sodium 5080.8mg212%
- Total Carbohydrate 283.5g95%
- Dietary Fiber 11.9g48%
- Sugars 6.6g
- Protein 54.4g109%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
