Challah Bread

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Challah Bread

Challah Bread
2 cups warm water
1 envelope quick-rising dry yeast
1 tbsp. sugar
3 tbsp. oil
2 eggs
1/4 cup honey
8 cups flour
1½ tsp. salt
1 egg beaten with 1 tsp. water

Traditional challah bread plays a role in many Jewish holidays.

Prep: 2 hour, 30 minutes (includes rise time)
Cook: 20 to 25 minutes, Makes: 2 loaves

1. In a large bowl, stir together water, yeast and sugar. Let stand for 10 minutes or until bubbly.

2. In a small bowl, mix together oil, 2 eggs and honey; add to yeast mixture. Stir in flour and salt, mixing until a stiff dough forms.

3. Turn onto a lightly floured surface and knead for about 10 minutes or until dough is smooth and elastic. Place dough in an oiled bowl and let stand, covered, in a warm place for about 1 hour or until it has doubled in size.

4. Punch down dough and place on a floured surface; divide into 6 equal portions. Roll each piece of dough into a rope about 14 inches long.

5. Place 3 ropes on a parchment-lined baking sheet and braid them, beginning in the middle and tucking under the ends to form a uniform braid. Repeat with remaining 3 ropes.

6. Preheat oven to 400ºF. Cover with oiled plastic wrap and let rise for an additional hour or until doubled in size.

7. Brush loaves with egg mixture and bake for 20 to 25 minutes or until loaf reaches an internal temperature of 210°F.

Nutritional Information:
(based on 1 slice) 180 calories, 5 g protein, 3 g total fat (0 g sat., 0 g trans), 34 g carbohydrate, 1 g fiber, 4 g sugar, 30 mg cholesterol, 160 mg sodium, 4 points


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