Golden Braided Egg Bread or Challah

Golden Braided Egg Bread or Challah

Ready in 2 hours
10 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Golden Braided Egg Bread or Challah"

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I found June Salander's recipe on the web. I was impressed with both her bread and this remarkable lady as well.

"AWESOME! Used 50% wheat flour, 50% white flour, and extra virgin olive oil instead of butter. Also used agave in the eggwash instead of sugar. It is so moist and delicious!!!!"

- Iambear

Ingredients

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1 package yeast; (1 scant tablespoon)
1/4 cup sugar; - (I use Splenda)
1 cup warm water; (1 1/2 cups)
1/3 cup oil; (canola or safflower)
3 large Eggs
2 teaspoons Salt
5 cups bread flour; (up to 5 1/2 cups) (about)
Sesame; seeds for sprinkling

Original recipe makes 1

Lg Loaf  

Preparation

1. 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.

2. 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.)

3. 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

4. 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.

5. To make 2 smaller loaves divide the initial dough in 2 and then proceed for each loaf as you did in step 4.

6. 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.

7. 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.

8. Bake for 35-45 minutes or until golden brown and loaves sound hollow when tapped. Cool the loaves on a rack.

Yield: 1 large loaf or 2 smaller loaves

Notes

June Salander grew up in a small farming village in Poland. Now (2006) well into her nineties, she has lived more than two-thirds of her life in Vermont and is a Vermonter through and through. She makes her baked beans with maple syrup. June is an inspirational woman and an inspirational cook. She bakes four loaves of challah weekly, two to keep and two to give away.

Credits

Added on Award Medal
Calories Per Serving: 6408 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you have leftovers, I suggest making this  " sgrishka sgrishka

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AWESOME! Used 50% wheat flour, 50% white flour, and extra virgin olive oil instead of butter. Also used agave in the eggwash instead of sugar. It is so moist and delicious!!!!
Iambear 1 year ago
HUGE! We added an extra egg and it was still good. Make sure you save one egg for the glazing.
jgzwillenberg 3 years ago
Great for french toast!!
Andi4fun 4 years ago
Wow! Very good and tasty bread! This was my first try at baking a yeast bread! My kid's friend couldn't even stop eating it!
avie93309 4 years ago
This challah was really good. It was crusty on the outside but not dry on the inside and had great flavor. I used the left over challah to make some excellent french toast.
sgrishka 6 years ago
[I made edits to this recipe.]
Cyrano 8 years ago
[I made edits to this recipe.]
Cyrano 8 years ago
[I made edits to this recipe.]
stevemur 8 years ago
[I made edits to this recipe.]
stevemur 8 years ago
June Salander grew up in a small farming village in Poland. Now (2006) well into her nineties, she has lived more than two-thirds of her life in Vermont and is a Vermonter through and through. She makes her baked beans with maple syrup. June is an inspirational woman and an inspirational cook. She bakes four loaves of challah weekly, two to keep and two to give away. [I posted this recipe.]
Cyrano 8 years ago
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