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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. —Taste of Home Test Kitchen
32 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

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 2013

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 2013