Challah

The attractive golden color and delicious flavor make Challah hard to resist.

from Taste of Home Celebrations
Challah Challah

Quick look

  • prep 30 min    cook 30 min

Eggs lend to the richness of this traditional braided bread.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110°F to 115°F)
  • 1/2 cup vegetable oil
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 5 eggs
  • 6 to 6 1/2 cups all-purpose flour
  • 1 teaspoon cold water
  • 1 tablespoon sesame or poppy seeds, optional

    How to make it  60 minutes

  • 1

    In a mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, 4 eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

  • 2

    Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-inch rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled , about 1 hour.

  • 3

    Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350°F for 30-35 minutes or until golden brown. Remove to wire racks to cool. Makes 2 loaves.

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