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 110�. This
will allow the yeast to proof (form bubbles).
1 pkg instant yeast
3 Tbsp sugar
2 tsp salt
1 1/2 c water (115�)
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 350�
BAKE: 30 - 40 minutes using the center rack
in your oven.
The bread will be golden brown, with an
internal temperature of 195�. 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.)