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Challah

Challah
Eggs lend to the richness of this traditional braided bread. The attractive golden color and delicious flavor make it hard to resist.
32 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

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

Directions

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar,
  • salt, 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.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Divide each portion into thirds. Shape each piece into a
  • 15-in. 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
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Challah (continued)

Directions (continued)

  • until doubled, about 1 hour.
  • Beat egg and cold water; brush over braids. Sprinkle with sesame or
  • poppy seeds if desired. Bake at 350° for 30-35 minutes or until
  • golden brown. Remove to wire racks to cool. Yield: 2 loaves (16
  • slices each).
Nutrition Facts: 1 serving (1 slice) equals 137 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2011 Tasteofhome Logo