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Challah Bread
Challah Bread
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Prep Time:
35 minutes
Total Time:
2 hours 10 minutes
Traditional Jewish braided challah bread, perfect for family gatherings. Easy recipe, great for beginners and perfect for special occasions.
Ingredients:
  • 4 1/2 to 5 1/2 cups Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 packages regular active dry yeast
  • 1 cup water
  • 1/3 cup butter or margarine
  • 4 whole eggs
  • 1 egg white
  • 1 tablespoon water
  • Poppy seed
Instructions:
  • Prepare a large bowl and a cookie sheet by greasing them with shortening. In a separate large bowl, combine 2 cups of flour, sugar, salt, and yeast. In a 1-quart saucepan, warm 1 cup of water and butter over medium-low heat until the butter melts and the mixture reaches 120°F to 130°F.
  • Pour the warm liquid and 4 whole eggs into the flour mixture. Using an electric mixer on low speed, mix until moistened, then increase to medium speed and beat for 3 minutes, scraping the bowl often. Gradually add the remaining flour, 1 cup at a time, until the dough is easy to handle, stirring with a spoon.
  • On a lightly floured surface, knead in 1/2 to 1 cup flour until the dough is smooth and elastic, about 5 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover loosely with plastic wrap and a cloth towel and allow to rise in a warm place for 35 to 45 minutes until doubled in size.
  • Gently deflate dough to remove air bubbles. Divide dough in half and shape into two 14x6-inch rectangles. Cut each into three 14x2-inch strips. Braid strips together, tuck ends to seal, and place on greased cookie sheet. Cover and let rise until doubled, about 15 to 25 minutes in a warm spot.
  • Preheat the oven to 400°F. Bake for 10 minutes until slightly golden. In a small bowl, whisk together 1 egg white and 1 tablespoon of water until combined. Brush the mixture over the top of the loaves and sprinkle with poppy seeds. Continue baking for an additional 5-10 minutes until the loaves sound hollow when tapped. Remove from the oven and transfer to cooling racks to cool completely.

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