Challah Recipe

Summary

Health IndexAverageCourse
MethodDish
Speciality

Ingredients

 Active dry yeast2 Tablespoon (Two 9 Ounce Packages)
 Sugar2 Tablespoon
 Warm water1 1⁄2 Cup (24 tbs) (110 To 115 Degrees Fahrenheit)
 All-purpose flour7 1⁄2 Cup (120 tbs), divided
 Butter/Margarine1⁄4 Cup (4 tbs), softened
 Salt1 Teaspoon
 Eggs3
 Egg1 , separated
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4307 Calories from Fat 668

% Daily Value*

Total Fat 76 g117%

Saturated Fat 36.7 g183.6%

Trans Fat 0 g

Cholesterol 966.9 mg

Sodium 2275.8 mg94.8%

Total Carbohydrates 758 g252.8%

Dietary Fiber 31.6 g126.5%

Sugars 34.1 g

Protein 134 g267.9%

Vitamin A 47.6% Vitamin C 0.15%

Calcium 29.2% Iron 289.8%

*Based on a 2000 Calorie diet

Directions

Sprinkle yeast and sugar over 1 1/2 cups warm water in small bowl; stir until yeast is dissolved.
Let stand until bubbly, about 5 minutes.
Beat yeast mixture, 2 cups flour, butter and salt in large bowl with electric mixer at low speed.
Increase mixer speed to medium; beat 2 minutes.
Beat in eggs, egg white and 1 1/4 cups flour at low speed.
Increase mixer speed to medium; beat 2 minutes.
Stir in enough additional flour (about 2 1/2 cups) with wooden spoon to make a soft dough.
Turn dough out onto well-floured surface.
Knead 5 minutes or until smooth and elastic, adding more flour to prevent sticking, if necessary.
Shape dough into ball; place in large greased bowl.
Turn to grease surface.
Cover; let rise in warm place about 1 1/2 hours or until doubled in bulk.
Punch down dough.
Turn dough onto lightly floured surface.
Knead several turns.
Cover and let rest 15 minutes.
Grease 1 large cookie sheet.
Divide dough into 3 pieces.
Cut 1 piece into thirds.
Roll each third into 16-inch-long rope.
Place ropes side by side and braid; pinch both ends to seal.
Place on prepared cookie sheet.
Repeat with second dough piece for another loaf, placing braids at least 5 inches apart on cookie sheet.
For top parts of loaves, cut remaining piece of dough in half; cut each half into thirds.
Roll each third into 17-inch-long rope.
Place 3 ropes side by side and braid; pinch both ends to seal.
Carefully place small braid on top of large braid, stretching top braid if necessary Tuck ends of top braid under bottom braid.
Repeat with remaining dough.
Cover; let rise in warm place about 1 hour or until doubled in bulk Preheat oven to 375°F Beat 1 tablespoon water into reserved egg yolk.
Brush top and sides of each loaf with egg mixture.
Bake 35 minutes or until bread is browned and loaves sound hollow when tapped with finger.
Remove immediately from baking sheet and cool completely on wire racks.
Quantcast