Challah

11 Feb

Recipe interpreted from http://smittenkitchen.com/2008/09/best-challah-egg-bread/

  • 3/4  package active dry yeast (3/4 tablespoons)
  • 1/2 tablespoon plus 1/4 cup sugar
  • 1/4 cup vegetable oil, plus more for greasing the bowl
  • 3 large eggs
  • 1/2 tablespoon table salt
  • 4 to 4 1/2 cups all-purpose flour


1. In a large bowl, dissolve yeast and 1 /2tablespoon sugar in 1 cup lukewarm water.

2. Whisk oil into yeast, then beat in 2 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

4. Now you’re ready to braid your challah. I like this video tutorial on how to braid a six-strand challah:

5. Let rise another hour.

6. Preheat oven to 375 degrees and brush loaves with 1 egg yolk mixed with 1 teaspoon water.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool a rack.

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