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Challah (Jewish Egg Braid)

This sweet, light bread is usually served at the Friday night Sabbath meal. Very large loaves of Challah are shared at celebrations,
such as weddings and bar mitzvahs. Beautiful to look at, delicious to eat, Challah makes any meal festive.

Dough
Non-stick cooking spray
1 pkg. HODGSON MILL ACTIVE DRY YEAST
3/4 c very warm water, 115ºF.
2 Tbsp. sugar
1 tsp. salt
1 egg
1 Tbsp. vegetable oil
1 c HODGSON MILL BEST FOR BREAD FLOUR
11/2 to 13/4 c HODGSON MILL UNBLEACHED WHITE FLOUR
1 Tbsp. vegetable oil

Glaze
1 egg yolk
2 Tbsp. cold water
Poppy seeds or sesame seeds (optional)

Spray a large bowl with non-stick cooking spray. In another large bowl, dissolve yeast in warm water and allow to rest for 5 minutes. Stir in sugar, salt, egg, oil and “Best for Bread” Flour, and 1/2 cup Unbleached White Flour. Beat until smooth. Stir in enough of the remaining flour to make a smooth dough.

Turn dough onto a lightly floured board. Knead until smooth and elastic, 5 minutes. Place in bowl and turn to coat thoroughly. Cover with plastic wrap and a wet towel. Allow to rise in a warm, draft-free place for 11/2 to 2 hours. Dough will be almost doubled.

Spray a baking sheet with non-stick cooking spray. Knead down dough. Divide into 6 equal parts. Roll each part into a thin rope about 12 inches long. Put ropes 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 350ºF. 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.

Makes 1 large loaf, 16 servings. Each serving: 87 calories, less than 1g dietary fiber; less than 1g soluble fiber; 15g carbohydrates; 3g protein; 2g fat (18% calories from fat); 34 mg cholesterol; 127 mg sodium; 22 mg potassium; 6 mg calcium.

Makes 1 large loaf, 16 slices. Each slice: 96 calories; less than 1 g dietary fiber; 17 g carbohydrates; 3 g protein; 2 g fat (less than 1 g saturated fat); 13 mg cholesterol; 151 mg sodium.

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