Challah I Braided Egg Bread

Golden, soft, and irresistibly rich, this Challah I Braided Egg Bread recipe brings timeless tradition to your kitchen. Featuring a delicate balance of honeyed sweetness, airy texture, and a stunning three-strand braid, this bread is perfect for any occasion, from festive feasts to cozy breakfasts. The dough, enriched with eggs and a touch of vegetable oil, rises to light, fluffy perfection before being brushed with a glossy egg wash that gives it a beautiful golden crust. With simple pantry ingredients and straightforward techniques, you'll create a show-stopping centerpiece that's as enjoyable to make as it is to eat. Serve it warm with butter, enjoy it as part of a brunch spread, or save slices for the best French toast you've ever had. Whether you’re a seasoned baker or a beginner, this classic challah recipe will quickly become a favorite!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1 cup Warm water
• 2.25 teaspoons Active dry yeast
• 0.25 cup Honey
• 0.25 cup Vegetable oil
• 3 pieces Large eggs
• 4.25 cups All-purpose flour
• 2 teaspoons Salt
• 1 piece Egg (for egg wash)
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until the yeast dissolves and becomes foamy.

Step 2

Stir in the honey, vegetable oil, and two of the eggs, mixing until combined.

Step 3

Add the all-purpose flour and salt, mixing with a wooden spoon or your hands until the dough comes together.

Step 4

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.

Step 5

Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean towel and let rise in a warm place for 1.5 to 2 hours, or until it doubles in size.

Step 6

Punch down the dough and transfer it to a floured surface. Divide the dough into three equal pieces and roll each into a rope about 16 inches long.

Step 7

Lay the ropes side by side and pinch them together at one end. Braid the ropes, tucking both ends underneath the loaf for a neat finish.

Step 8

Place the braided loaf on a parchment-lined baking sheet. Cover with a towel and let it rise for 30-45 minutes until slightly puffed.

Step 9

Preheat the oven to 375°F (190°C).

Step 10

In a small bowl, whisk together the remaining egg and 1 tablespoon of water to make an egg wash. Brush it generously over the loaf.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Step 12

Remove from the oven and let cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1099.7g)

Amount per serving	% Daily Value*
Calories	2785.5

Total Fat 77.3g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 33.6g
Cholesterol 744mg	0%
Sodium 5007.1mg	0%
Total Carbohydrate 444.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 50.6g
Protein 80.0g	0%

Vitamin D 161IU	0%
Calcium 186.2mg	0%
Iron 28.2mg	0%
Potassium 996.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 11.5%

Carbs: 63.7%