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Challa Egg Bread Recipe
|Sugar||3⁄4 Cup (12 tbs), divided|
|Dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 Cup (16 tbs) (105°)|
|Oil||1 Cup (16 tbs)|
|Eggs||6 , well beaten|
|Flour||8 Cup (128 tbs), sifted|
|Poppy seeds||1 Tablespoon|
Serving size: Complete recipe
Calories 6889 Calories from Fat 2474
% Daily Value*
Total Fat 280 g431.1%
Saturated Fat 42.9 g214.5%
Trans Fat 0 g
Cholesterol 1454 mg
Sodium 6291.8 mg262.2%
Total Carbohydrates 932 g310.5%
Dietary Fiber 36.2 g144.9%
Sugars 155.4 g
Protein 158 g315.2%
Vitamin A 33.6% Vitamin C 0.4%
Calcium 57.5% Iron 326.7%
*Based on a 2000 Calorie diet
Mix together approximately 2 tablespoons sugar, yeast, and 1 cup water.
Let stand about 10 minutes, until it bubbles.
Add oil, eggs, salt, rest of sugar, and 2 cups flour.
Beat with mixer.
Let rise 45 minutes.
Add remaining flour and let rise for 2 hours.
Sprinkle wooden pastry board and hands with flour.
Punch down dough and separate into 6 pieces.
Roll these pieces into long strands.
Braid 3 strands together tightly for each loaf.
Place the 2 loaves on a lightly greased baking sheet.
Cover and let rise in a warm place until double in size (1 hour).
Brush with a mixture of 1 egg yolk and 2 tablespoons water.
Sprinkle with poppy seeds.
Bake 30-40 minutes or until golden brown.