Bread & Cookies > Jewish Recipes > Challah >
Challah (braided bread)
Typically served on the Sabbath and holidays.
2-1/2 C warm water
1 TBS active dry yeast
4 TBS vegetable oil
1 TBS salt
8 C unbleached all-purpose flour
1 TBS poppy seeds (optional)
In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, two of the eggs and salt. Add flour one cup at a time, beating after each addition. On a floured board or surface, knead until dough is smooth and elastic. Add more flour if necessary. Cover with a damp clean cloth and allow to rise for about an hour-and-a-half, or until dough has doubled in size.
Punch down dough; turn out onto floured board or surface. Divide dough in half; knead each half for about five minutes. Add more flour if dough is sticky. Divide each dough half into thirds; roll into long snake about 1-1/2 inches in diameter. Pinch ends of the three snakes together firmly and braid from middle. Place braids on a greased baking sheets; cover with towel and allow to rise for about one hour.
Preheat oven to 375-degrees F. In a bowl, beat the remaining egg and brush over each braid. Sprinkle with poppy seeds if desired. Bake for about forty minutes. Cool for about one hour before slicing. Recipe makes two loaves.
*Challah images (C) Aviv Hod (2009); used under Wikipedia Creative Commons Attribution-Share Alike, a freely licensed media file repository.
Similar recipe: Zopf (Swiss Braided Bread).
Food Fare Culinary Collection: Jewish Cuisine
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