Recipe

Homemade Challah Bread

50 min • 3 servings •

Bernice Rosenthall

Golden brown braided bread topped with sesame seeds on a plate, with baking tools in the background.

I have two version of this recipe. This is the version that is best if you have an electric mixer and some time to let the dough rise.

Ready

3 pkg. yeast

¾ cup warm water

Sprinkle of sugar

6 cups of flour

½ cup canola oil

½ cup sugar or honey

4 unbeaten eggs

1 Tablespoon of course salt

½ cup warm water

Pam or additional oil

yolk of one egg, beaten with ½ a shells worth of water

sesame or poppy seeds

Set

mixer with dough hook

measuring cups

knife

baking sheet

Go!

Dissolve yeast in ¾ cup warm water. Sprinkle with a little sugar. Let stand until dissolved and bubbly.

In mixer bowl add flour, oil, sugar or honey, 4 unbeaten eggs, and 1Tbs coarse salt. Add yeast mixture plus ½ c warm water.

Mix until dough becomes smooth and elastic. (about 10 minutes) If your need to keep dough from being sticky add a little more flour.

Set aside in a bowl that has been greased with Pam or oil; cover and leave in the unheated oven for about 20 minutes until it doubles in size.

Remove the dough from the bowl and punch down.

Divide into 3 sections (2 if you want very large loaves). Divide each section into 3 strands and braid them together. Tuck the ends under and place on oiled or Pam-sprayed baking pan.

After you have the 3 loaves prepared, cover and let stand for about 20 minutes until it almost doubles again.

Take the yolk of 1 egg and add enough water for one shell. Mix and brush on the loaves before baking. Then sprinkle with sesame or poppy seed.

Bake in preheated oven at 350°F about 20 minutes until browned. You can tap the bottom to see if it sounds hollow to test for doneness.

Let cool on a rack.

Recommendations

This freezes very well if you freeze it the same day.

bread challah Jewish shabbat

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