Golden Braided Egg Bread (Challah)
This is a recipe for a delicious and beautiful braided egg bread that is perfect for any occasion.
This is a recipe for a delicious and beautiful braided egg bread that is perfect for any occasion.
- Carbohydrate 978.5322 g
- Cholesterol 3172.5 mg
- Fat 168.521866666667 g
- Fiber 31.5300010681152 g
- Protein 232.521 g
- Saturated Fat 30.9960966666667 g
- Serving Size 1 1 Lg Loaf (2173g)
- Sodium 1082.9575 mg
- Sugar 947.002198931885 g
- Trans Fat 22.0537433333334 g
- Calories 6408 calories
Step-by-step
- In a large bowl dissolve the yeast and a pinch of the sugar in 1 cup of the warm water and let stand for 10 minutes.
- Whisk the oil into the yeast, then beat in two of the eggs, one at a time, with the remaining sugar (reserving 1 pinch) and salt. Gradually add 5 cups of the flour, and more water if necessary. When the dough holds together, it is ready for kneading. (You may also use a mixer with a dough hook both for the mixing and the kneading.)
- Turn the dough onto a floured surface and knead until smooth and "as soft as a baby's bottom," for about 15 minutes, adding additional flour or water if needed. Clean out the bowl and grease it, then return the dough to the bowl. Cover and let rise for an hour, until doubled in size. Punch down, cover and let rise again for another 30-45 minutes
- To make 1 large loaf, on a floured board, take two-thirds of the dough and divide it into 3 equal pieces. Roll each piece out into a rope-shape strand as thick as a thumb and then braid the 3 strands together. Then take the remaining third of the dough, divide and shape it into 3 strands and braid. Place the small braid on top of the large one. Let the challah rise again for 30 minutes.
- To make 2 smaller loaves divide the initial dough in 2 and then proceed for each loaf as you did in step 4.
- Line a baking sheet with greased wax paper and place the loaf or loaves at least 2 inches apart on the sheet. Preheat the oven to 375 degrees.
- Beat the remaining egg with the remaining pinch of sugar, and using a pastry brush, coat the loaves in the egg wash. Sprinkle with sesame seeds, if desired.
- Bake for 35-45 minutes or until golden brown and loaves sound hollow when tapped. Cool the loaves on a rack.
Rushing the rise stages leads to dense, heavy bread that fails to hold its braided shape in the oven. Yeast needs adequate time to consume sugars and produce carbon dioxide, which builds the structural lift required for high-volume loaves. Dissolving active dry yeast in warm water kept between 105 and 110 degrees Fahrenheit ensures proper activation without thermal shock. Allowing the dough to undergo two distinct bulk fermentations develops the gluten network and deepens flavor before shaping. Kneading takes approximately 15 minutes of manual labor until the surface yields smoothly to pressure. Neutral oils like canola or safflower keep the crumb tender without imparting unwanted heavy flavors. Splenda can replace traditional sugar when managing carbohydrate loads, though browning reactions may occur slightly faster during the final bake. Coating the proofed loaf with a whole-egg wash combined with a pinch of reserved sugar creates a glossy mahogany crust that retains moisture. Sesame seeds added before baking provide a nutty crunch that contrasts with the soft interior. Baking at 375 degrees Fahrenheit for 35 to 45 minutes yields a hollow sound when the bottom is tapped, signaling complete internal starch gelatinization.
