Challah(Braided Egg Bread)
Braided challah bread offers a slightly sweet, rich flavor with a soft, fluffy texture, perfect for special occasions or everyday enjoyment with family and friends.
Ingredients
Instructions
- Measure very warm water into a large mixing bowl and add the dry yeast. Set aside for approximately 5 minutes until the yeast proofs (bubbles/foams).
- In a large bowl, combine 4 to 5 cups of unbleached white flour and 1 cup of whole wheat flour.
- Add eggs, sugar or honey, salt, and oil to the yeast mixture and mix well.
- Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and divide it into equal parts. Roll each part into long strands and braid them together.
- Place the braided dough on a greased baking sheet. Optional: brush with water and sprinkle with poppy or sesame seeds, and add raisins if desired.
- Cover and let rise for another 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Bake the challah for 30 minutes, or until golden brown and sounds hollow when tapped.
- Allow to cool slightly before slicing and serving.
Tips & Substitutions
For a richer flavor, consider adding an egg wash before baking for a glossy finish. You can substitute honey for sugar based on your preference. If you want a lighter texture, use bread flour instead of all-purpose flour. Experiment with adding spices like cinnamon or nutmeg for a unique twist. If using raisins, soak them in warm water for 10 minutes to plump them up.
Serving Suggestions
Challah is delicious on its own or served with a spread of butter or jam. It pairs beautifully with Creamy Sliced Tomatoes for a light meal or can be used to make French toast for breakfast. Consider serving it alongside soups or salads, like Ladies' Retreat Oriental Salad, for a well-rounded meal.
Storage & Reheating
Wrap any leftover challah in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, place slices in the toaster or wrap them in foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Challah(Braided Egg Bread) contains roughly 541 calories, with 6g protein, 30g carbohydrates, and 45g fat. It is a good source of protein (12% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 505mg per serving (22% 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 challah ahead of time?
Yes, you can prepare the dough in advance. After the first rise, shape it and place it in the fridge for up to 24 hours. Allow it to come to room temperature and rise again before baking. This is a great way to save time on the day you plan to serve it.
What if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Ensure your yeast is fresh and the water is warm, but not hot, as temperatures above 120°F (49°C) can kill the yeast. If your dough has not risen after 1.5 hours, try placing it in a warmer area or using a proofing setting on your oven.
Can I add other ingredients to my challah?
Absolutely! You can incorporate various ingredients such as chocolate chips, nuts, or dried fruits into the dough before braiding. Just keep in mind that adding too many extras can affect the dough's structure, so balance is key for best results.
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).