Braided Bread (Challah)(Makes Two Loaves)
Braided Challah bread with a golden crust and soft, fluffy interior, perfect for special occasions or as a flavorful everyday bread. Its slightly sweet flavor from the sugar and eggs pairs beautifully with butter or jam, making it a versatile choice for both savory and sweet dishes.
Ingredients
Instructions
- In a large bowl, dissolve yeast and sugar in warm water.
- Stir in one cup of flour, salt, two eggs, and oil.
- Add the remaining flour gradually, stirring until combined.
- Turn out onto a lightly floured board and knead for 8 to 10 minutes until smooth and elastic, adding small amounts of flour as needed.
- Put the dough in a large oil-coated bowl, turning over once to coat the whole ball.
- Cover the bowl with a large dish cloth and let rise in a warm place for one hour.
- Punch down the dough, turn it over in the bowl, re-cover with the cloth, and let rise for another 45 minutes.
- Punch down again, place the dough on a lightly floured board, and cut into two equal parts.
Tips & Substitutions
To enhance flavor, consider adding a tablespoon of honey or malt syrup to the dough. For a richer taste, substitute one egg with an egg yolk. If you're out of poppy seeds, sesame seeds or even a sprinkle of coarse sea salt make great alternatives. Ensure your water is warm but not hot to prevent killing the yeast, which is crucial for a good rise.
Serving Suggestions
This braided bread is perfect for Shabbat or festive meals. Serve it warm with a side of Leek-Spinach Dip for a delightful appetizer, or use it for sandwiches. It also pairs beautifully with soups or salads and can be sliced for French toast. Consider serving it alongside a fruit preserve or butter for a sweet touch.
Storage & Reheating
Store any leftover braided bread in a resealable plastic bag at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator, then warm it in the oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Braided Bread (Challah)(Makes Two Loaves) contains roughly 3317 calories, with 258g protein, 288g carbohydrates, and 177g fat. It is an excellent source of dietary fiber (632% of the Daily Value), protein (517% of the Daily Value), and iron (118% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread without eggs?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option. Keep in mind that the texture may differ slightly, but it will still yield a delicious loaf.
How can I tell if the bread is done baking?
To check if your braided bread is done, tap the bottom of the loaf; it should sound hollow. You can also use a food thermometer—an internal temperature of 190°F indicates it is fully baked. If the crust is browning too quickly, cover it loosely with foil while baking.
What can I do with leftover bread?
Leftover braided bread can be transformed into delicious French toast or bread pudding. Simply slice it up, soak it in a mixture of eggs, milk, and spices, then cook it on a skillet. Alternatively, use it for croutons by cubing and toasting in the oven with olive oil and herbs for salads.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).