Challah Bread Recipe or Egg Bread Recipes are Yeast Bread Recipes

A Challah bread recipe has been baked for many centuries among the Jewish people. It is light and fluffy braided egg bread. Jewish tradition has it that at each of the holiday meals will begin with two full loaves of this bread.

CHALLAH BREAD

• 2 Package active dry yeast


• 1 ½ Cups warm water


• 2 Teaspoons salt


• 2 Tablespoons honey


• 5 to 5 ½ Cups flour


• 4 Tablespoons soft butter


• 3 Eggs


• 1 Egg yolk


• 1 Tablespoon water


• 3 Teaspoons poppy seeds

Dissolve the yeast in the 1 ½ cups of water in a large bowl. Let stand about 10 minutes until bubbly. Stir in the salt and honey. Add 2 ½ cups flour and with a wooden spoon beat until smooth and elastic and pulls away from the bowl.

Beat in the butter and add the eggs one at a time; beat well after each. Stir in 2 ½ cups of more flour; one cup at a time to make a soft dough. Turn dough out onto a floured board and knead until smooth and elastic. Place dough into a well greased bowl and turn so as to grease all sides of dough. Cover and let rise in a warm place until double in bulk. (About 1 hour)

Punch down the dough and divide in half. Divide each half into three parts. Roll each piece into ropes about 14 inches long. Pinch tops of each three pieces together, braid and then pinch ends together. Place braided loaves several inched apart on a greased baking sheet. Cover lightly and let rise in a warm place for about 30 minutes.

Preheat oven to 375F degrees.

Beat the yolk with the one tablespoon of water. Brush mixture lightly over the loaves and then sprinkle with the poppy seeds. Bake for 30 to 35 minutes or until the loaves are brown and sound hollow when tapped.

Try the Great Bread Recipes Below:

• Unleavened bread recipe


• Zucchini bread recipe


• Pumpkin bread recipe


• Biscuit recipe


• Boston brown bread

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