Challah Braided Egg Bread
Golden, fluffy, and irresistibly rich, this Challah Braided Egg Bread is a classic, show-stopping centerpiece for any table. Made with a touch of honey for subtle sweetness and beautifully braided for an elegant presentation, this traditional bread is as visually stunning as it is delicious. The tender, soft crumb is achieved through a carefully kneaded dough enriched with eggs and oil, while an egg wash imparts its signature golden sheen. Perfect for special occasions, holiday dinners, or simply elevating your everyday meals, this recipe combines timeless technique with accessible ingredients for bakery-quality results at home. Whether served plain, toasted, or transformed into French toast, this challah offers endless possibilities for delicious enjoyment.
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Ingredients
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (110°F/43°C)
- 1 tablespoon Granulated sugar
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 3 pieces Large eggs
- 0.25 cup Vegetable oil
- 3 tablespoons Honey
- 1 piece Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Directions
Step 1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
Step 2
In a large mixing bowl, whisk together the flour and salt.
Step 3
In another bowl, beat the eggs, then stir in the vegetable oil and honey.
Step 4
Add the yeast mixture and the egg mixture to the flour. Mix until the dough starts to come together.
Step 5
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time.
Step 6
Place the dough in a lightly oiled bowl, turning once to coat the top with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for 1.5 to 2 hours, or until it has doubled in size.
Step 7
Punch down the dough to release the air. Divide the dough into 3 equal pieces and roll each piece into a long strand, approximately 16-18 inches in length.
Step 8
Lay the three strands side-by-side on a parchment-lined baking sheet. Pinch the ends of the strands together at one end and braid them by alternating the outer strands over the center strand. When you’ve reached the end, pinch the strands together and tuck the ends under the loaf.
Step 9
Cover the braided loaf with a clean towel and let it rise again for 30-45 minutes, or until it looks puffy.
Step 10
Preheat your oven to 350°F (175°C).
Step 11
In a small bowl, whisk together the egg yolk and water to make the egg wash. Brush the egg wash evenly over the braided dough.
Step 12
Bake the challah in the preheated oven for 25-30 minutes, or until it is deeply golden brown and sounds hollow when tapped on the bottom.
Step 13
Remove the loaf from the oven and allow it to cool on a wire rack before serving.
Nutrition Facts
| Serving size | (1049.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2721.1 |
| Total Fat 76.8g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 742mg | 0% |
| Sodium 3772.7mg | 0% |
| Total Carbohydrate 437.0g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 65.2g | |
| Protein 73.3g | 0% |
| Vitamin D 138IU | 0% |
| Calcium 176.3mg | 0% |
| Iron 26.3mg | 0% |
| Potassium 916.3mg | 0% |
Source of Calories