Challah bread is a traditional Jewish recipe that is sometimes also known as Egg Bread. It is common to serve Challah on Shabbat and Jewish holidays. The bread is soft and sweet and often braided into beautiful loaves.
Course: Side Dish
Author: Jennifer Fishkind
2packetsyeastapprox. 1 1/2 tbsp
5lbsflourStart with around 9 cups then gradually add the remaining 6 or so cups until the dough forms a nice ball and is not sticky.
Combine the yeast and sugar in a bowl.
Add warm water and let sit for 7 minutes - until the yeast activates indicated by bubbles forming on top of the mixture.
Add: Salt, veg. oil, eggs & flour
Let the dough rise for 1 ½ hours or until doubled in size. (Henna suggested putting it in a clean garbage bag twisted shut to rise)
Once the bread has risen braid your challah however you would like. This site has great braiding instructions - Secrets of Challah
Cover and let rise for another 1 to 2 hours or until doubled in size.
Preheat oven to 350.
Brush (egg wash) the challahs with a mixture of 1 egg yolk and 1/2 tsp water
Bake for 30 -35 minutes
Important flour note - Start with around 9 cups then gradually add the remaining 6 or so cups until the dough forms a nice ball and is not sticky.