Challah
by aweiss21
from Rachel Domb
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INGREDIENTS
INSTRUCTIONS
In an empty Ziploc freezer bag, combine water, yeast and sugar. Mix well with spoon. Add oil, egg, salt, and 3 cups flour. Seal bag and knead dough until fully mixed. Add more flour if too sticky.
Remove air from bag and let dough rise until doubled in size, about 1 hour.
Preheat 350.
Separate challah and braid or lump into thickish ball (need to make thicker). Place on greased cookie sheet. Allow to rise 30 mins longer.
Brush challah with egg wash. Bake at 350 for 30 - 45 mins, until golden brown.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (388g) | ||
| Recipe Makes: Servings | ||
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| Calories: 234 | ||
| Calories from Fat: 191 (82%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 21.3g | 28 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 13.4g | ||
| Polyunsanturated Fat 5.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 43427.5mg | 1497 % | |
| Potassium 369.8mg | 10 % | |
| Total Carbohydrate 6.9g | 2 % | |
| Dietary Fiber 3.8g | 15 % | |
| Sugars, other 3.1g | ||
| Protein 6.9g | 10 % | |
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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. |
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Calories per serving: 234
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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