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Nutrition Facts
Serving Size 1 large challah 952g Recipe makes 1 large challah)
Calories 2904
Calories from Fat 828		(28%)
Amount Per Serving		%DV
	Total Fat 92.0g	141%
	Saturated Fat 14.8g	74%
	Monounsaturated Fat 26.4g
	Polyunsaturated Fat 43.8g
	Trans Fat 0.2g
Cholesterol 611mg		203%
Sodium 2492mg		103%
Potassium 927mg		26%
Total Carbohydrate 442.0g		147%
	Dietary Fiber 16.0g	64%
	Sugars 56.8g
Protein 71.3g		142%
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Challah I (Braided Egg Bread)

Recipe #73831 | 40 min | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: CardaMom
Oct 22, 2003

I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.

1 large challah (change servings and units)

Ingredients

1 teaspoon sugar
1/2 cup warm water
3 teaspoons yeast
4 cups flour
4 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2 eggs
1/4 cup warm water
1 egg yolk, beaten with
1 teaspoon water
sesame seed or poppy seed

Directions

1
Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
2
Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
3
Place in oiled bowl, cover and let rise in warm place until double in bulk.
4
Punch down dough. Let rise again until double in bulk.
5
Punch down again. Divide dough into 3 equal parts.
6
Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
7
Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

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Featured Reviews for This Recipe

From: Muddee_Chef

On Oct 22, 2009

Steps 1 - 7 can be done in a bread machine, after that follow the instructions as usual and this bread turns out perfect.

1 person found this review helpful

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From: Niuma

On Jul 9, 2009

0 people found this review helpful

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From: Glori-B

On Jun 18, 2006

Rushing in where angels fear to tread, I first used this recipe to teach challah making/braiding at our shul. Not only did we have alot of fun (there were actually as many men as women there) but some fantastically delicious results. I did add a teaspoon of cinnamon and 1/2 cup golden raisins to one batch. AWESOME! There was also a good natured fight as to who was going to take the bread home for "homework!" Like Kittencal, I too adjusted the flour/ liquid ratio. Instead of adjusting the flour, I added 1/4 cup more water than the recipe called for. Wonderful Shabbat bread and great for french toast and bread pudding too! Thank you CardaMom!

6 people found this review helpful

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From: Evolistas

On Nov 26, 2006

I've tried five different Challah recipes from Recipe Zaar and this is by FAR the best; for toasting, for french toast, for sandwiches, and for just heating up and eating plain. I made a two strand twist into a circle and gave several away over the holiday weekend - everyone raved about it and LOVES them! Two more are on their final rise now! I just wish they didn't take so long to make! They're awesome - thanks for sharing the recipe!

4 people found this review helpful

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