CHALLAH - EGG BREAD
NOTE: If using regular yeast (not instant) mix
the yeast with the water and sugar called for in
the recipe. The water should only be 110º. This
will allow the yeast to proof (form bubbles).
1 pkg instant yeast
3 Tbsp sugar
2 tsp salt
1 1/2 c water (115º)
5 c flour (I use bread flour)
3 eggs
2 Tbsp vegetable oil
1 egg yolk
sesame or poppy seeds - optional
Place 3 cups flour, instant yeast, sugar &
salt in a large bowl.
Blend
Add water & oil & mix.
Add the 3 eggs, one at a time. Keep mixing.
Add remaining flour, 1/2 c at a time.
Continue mixing until the dough becomes stiff,
approx. 8 minutes. If you are not using a mixer,
knead the dough by hand for 8 minutes after all
ingredients are incorporated. Do this on a
lightly floured surface.
When the dough is smooth & elastic place in a
lightly oiled bowl. Turn the dough once to coat
thoroughly with the oil.
Cover w/ plastic wrap & let rise in warm place
until doubled, approx. 1 hour.
Punch down dough, cover & let rise again until
doubled, approx. 40 minutes.
Turn onto lightly floured board & knead
lightly to remove air bubbles.
Divide dough into 3 equal pieces. Using the
heel of your hands, gently roll each piece into a rope approx. 1" thick.
Place strips on a greased baking sheet &
braid. Tuck ends under braid.
Cover & let rise in warm place approx. 30
minutes.
The dough should be light & airy when you
touch it lightly.
GLAZE: Beat the egg yolk with a fork. Using
your fingers or a pastry brush, coat the loaf
totally with the egg yolk. Sprinkle with sesame
or poppy seeds (optional).
Pre-heat oven to 350º
BAKE: 30 - 40 minutes using the center rack
in your oven.
The bread will be golden brown, with an
internal temperature of 195º. The bottom of the
bread should be a rich reddish-brown in color &
sound hollow when tapped.
Cool on a cake rack.
YIELD: 1 large challah, 2 small challahs, or
1 small challah and several rolls.
Any questions? e-mail me @
(V-8 or tomato juice may be used in place of
the water.)