Challah (Jewish Egg Braid) Handmade

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This traditional bread rich in eggs is usually made for the Sabbath and holidays.Show off your bakery skills and braid up a beautiful loaf today!



In a large bowl, dissolve yeast in warm water and allow to rest for 5 minutes. Stir in sugar, salt, egg, oil, bread flour and 1/2 cup of white flour. Beat until smooth. Stir in enough of remaining flour to make a smooth dough. Spray another large bowl with nonstick spray. Turn dough onto a lightly floured surface. Knead until smooth and elastic, 5 minutes. Place in prepared bowl and turn to coat thoroughly. Cover with plastic wrap and a damp towel. Allow to rise in a warm, draft-free place 1-1/2 to 2 hours. Dough will be almost doubled. Spray a baking sheet with nonstick spray. Knead down dough. Divide into six equal parts. Roll each part into a thin rope about 12-inches long. Put ropes close together on prepared baking sheet. Braid ropes gently and loosely without stretching them. Tuck ends under braid and brush with vegetable oil. Cover and allow to rise in a warm, draft-free place for 1 hour. Preheat oven to 350°F. Mix egg yolk and water. Brush dough with egg yolk mixture. Sprinkle with poppy or sesame seeds, if desired. Bake until golden brown, about 30 minutes.


1 egg yolk

2 Tbsp. cold water poppy seeds or sesame seeds (optional)

1 large loaf, 16 servings. Print this Recipe

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