For Rosh Hashana, loaves of braided bread—commonly called challah—are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. —Marlene Jeffery, Holland, MB
Braided Egg Bread
Braided Egg Bread
Prep Time
30 min
Cook Time
25 min
Yield
1 loaf (16 pieces)
Ingredients
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 package (1/4 ounce) active dry yeast
- 3/4 teaspoon salt
- 3/4 cup water
- 3 tablespoons canola oil
- 2 large eggs, room temperature
- TOPPING:
- 1 large egg
- 1 teaspoon water
- 1/2 teaspoon poppy seeds
Directions
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
- Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Nutrition Facts
1 slice: 134 calories, 4g fat (1g saturated fat), 40mg cholesterol, 123mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.
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