Try this Challah Bread recipe, or contribute your own.
Suggest a better descriptionDissolve 1/4 c. sugar into very warm water, then mix in yeast. Allow
to "proof" for about 3 to 5 minutes. It should develop a foamy top.
(If it does not, the yeast is not active and you should START OVER!)
Meanwhile, beat together 1 cup flour, 1/4 c. sugar, oil, salt and 2 eggs. Add
water/yeast mixture. Add remaining 3+ cups flour. Mix well. Knead until
the dough is smooth and elastic, adding more flour as needed if dough is
sticky (can be kneaded with electric mixer dough hooks - about 5 minutes).
Place in large floured bowl. Cover and place in a warm place to rise for 1.5
to 2 hours.
Press down to remove the air pockets; divide into 12 pieces. Using 4
pieces at a time, shape into ropes and braid to form a loaf. Will make 3
small-medium loaves. Place onto parchment paper on a cookie sheet.
Return to unlit oven for 1 hour to rise again.
Beat remaining egg with a little water and brush loaves gently.
Bake at 385(F) degrees for 30 minutes or until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Loaf (434g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2418 | ||
Calories from Fat: 2068 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 229.8g | 306 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 160.9g | ||
Polyunsanturated Fat 38.7g | ||
Cholesterol 558.4mg | 172 % | |
Sodium 191.8mg | 7 % | |
Potassium 458.3mg | 12 % | |
Total Carbohydrate 78.4g | 23 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 75.4g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2418
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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