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SideChef
Recipes
Breakfast
Challah

10 INGREDIENTS • 16 STEPS • 3HRS

Challah

Recipe
5.0
2 ratings
This recipe makes two loaves. Once they come to room temperature, I usually cover them with stretch film, place in a Ziploc bag, and freeze to eat later. Also, you can use Challah to make bread pudding and French toast.
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This recipe makes two loaves. Once they come to room temperature, I usually cover them with stretch film, place in a Ziploc bag, and freeze to eat later. Also, you can use Challah to make bread pudding and French toast.
author_avatar
Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
3HRS
Total Time
$2.87
Cost Per Serving
Ingredients
Servings
6
us / metric
All-Purpose Flour
6 cups
All-Purpose Flour
Granulated Sugar
1/3 cup
Granulated Sugar
Kosher Salt
1 Tbsp
Kosher Salt
Rapid-Rise Yeast
2 pckg
(14 g)
Rapid-Rise Yeast
Vegetable Oil
1/2 cup
Vegetable Oil
Vegetable Oil
1 Tbsp
Vegetable Oil
Water
1 3/4 cups
Warm Water
Egg
3

Sponsored

Eggland's Best Classic Eggs, room temperature
Egg
2

Sponsored

Eggland's Best Classic Eggs, room temperature, separated
yolks only
Black and White Sesame Seeds
3 Tbsp
Black and White Sesame Seeds
optional
Nutrition Per Serving
VIEW ALL
Calories
745
Fat
25.9 g
Protein
19.9 g
Carbs
108.0 g
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Challah
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author_avatar
Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
Cooking InstructionsHide images
step 1
Sift All-Purpose Flour (6 cups), Granulated Sugar (1/3 cup), Kosher Salt (1 Tbsp) and Rapid-Rise Yeast (2 pckg) into a large mixing bowl.
step 1 Sift All-Purpose Flour (6 cups), Granulated Sugar (1/3 cup), Kosher Salt (1 Tbsp) and Rapid-Rise Yeast (2 pckg) into a large mixing bowl.
step 2
Add Vegetable Oil (1/2 cup), Water (1 3/4 cups) and Eggland's Best Classic Eggs (3) in the bowl.
step 2 Add Vegetable Oil (1/2 cup), Water (1 3/4 cups) and Eggland's Best Classic Eggs (3) in the bowl.
step 3
Using a spatula, mix until they are incorporated.
step 4
Transfer the dough onto a lightly floured kitchen counter and knead with your hands for 15 minutes.
step 4 Transfer the dough onto a lightly floured kitchen counter and knead with your hands for 15 minutes.
step 5
Grease a clean bowl with Vegetable Oil (1 Tbsp).
step 6
Place the dough seam side down into the greased bowl. Turn the dough a few times to oil its surface.
step 7
Let it sit in a warmer part of your house for 1 1/2 hours. It will double in size.
step 8
Right before braiding, preheat the oven to 350 degrees F (180 degrees C).
step 9
Punch down the dough and cut it into 2 equal sized pieces using a bench scraper or a knife.
step 10
Divide one of the pieces into 6 equal pieces. Roll each piece into a 12-14 inch strand.
step 11
Lay the strands vertically on the counter. Pinch them together at the top and start braiding. Start at the further most right and take it over two strands. Take the second furthest strand to the left and place it all the way to the right.
step 12
Tuck the ends underneath the loaf and place it on a baking sheet lined with parchment paper.
step 13
Brush the top with Eggland's Best Classic Eggs (2) and sprinkle with Black and White Sesame Seeds (3 Tbsp). Let it rise on the kitchen counter for 30 minutes. Repeat the same process with the second piece.
step 14
Bake for 30-35 minutes or until the top turns to golden brown.
step 14 Bake for 30-35 minutes or until the top turns to golden brown.
step 15
Remove it from the oven and let it cool on a wire rack for 30 minutes before slicing. Repeat the same process for the second loaf.
step 16
Serve with butter or marmalade and enjoy!
step 16 Serve with butter or marmalade and enjoy!
Tags
Breakfast
Dairy-Free
Brunch
Bread
Snack
Shellfish-Free
Vegetarian
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