Try this Challah recipe, or contribute your own.
Suggest a better descriptionMakes 2 Braided Loaves The Cook and Kitchen Staff are offering you some of our best recipes from "Our Daily Bread" collection. Todays recipe is for the traditional egg bread for the Jewish Sabbath. Todays recipe makes a really beautiful bread, wonderful when sliced and prepared as French toast, fantastic when prepared as dinner rolls. If you have any bread left after 3 or 4 days, prepare it as a savory bread pudding. Some bakers add a drop of yellow food coloring or a dash of saffron to create a lovely pale yellow bread. Do as you please, its delicious in nearly any shape or form. In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition until you achieve a consistency that requires kneading. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours, or until dough has doubled in bulk. Punch down the risen dough and turn out onto a floured board. Divide in half, and knead each half for about 5 minutes, adding flour as needed to keep the dough from sticking. Divide dough into 4 equal sections. Roll three of the portions into ropes about 16 to 18 inches long. Braid the ropes, starting in the middle and working to the ends. Tuck under tips and turn around to work other direction, tucking under both ends. Divide fourth section into three parts. Roll into ropes about 8 inches long, and braid again, as directed. Place small braid on top of, and in center, lengthwise, of larger braid. Pinch ends of small one down onto larger. Place whole on greased cookie sheet. Cover, let rise 1 hour. Pre-heat oven to 375-F degrees. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with either sesame or poppy seeds. Bake for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (973g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1945 | ||
Calories from Fat: 1038 (53%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 115.3g | 154 % | |
Saturated Fat 26.6g | 133 % | |
Monounsaturated Fat 53.9g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1103.3mg | 38 % | |
Potassium 2955.7mg | 78 % | |
Total Carbohydrate 119.4g | 35 % | |
Dietary Fiber 22.6g | 90 % | |
Sugars, other 96.8g | ||
Protein 128.7g | 184 % | |
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: 1945
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.