Challah Braid Recipe
Ingredients
| Active dry yeast | 1 Tablespoon | |
| Warm water | 1⁄4 Cup (4 tbs) (105 F To 115 F) | |
| Lukewarm water | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Shortening | 1 Tablespoon | |
| All purpose flour | 2 3⁄4 Cup (44 tbs) | |
| Egg yolk | 1 | |
| Cold water | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1605 Calories from Fat 247
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 7.4 g36.8%
Trans Fat 2 g
Cholesterol 396.6 mg132.2%
Sodium 2039.1 mg85%
Total Carbohydrates 284 g94.7%
Dietary Fiber 12.4 g49.7%
Sugars 16.4 g
Protein 50 g99.8%
Vitamin A 9.2% Vitamin C 0.07%
Calcium 11.5% Iron 110%
*Based on a 2000 Calorie diet
Directions
Stir in lukewarm water, the sugar, salt, 1 egg, the shortening and 1 1/4 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Round up dough in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide into 3 equal parts.
Roll each part into strand, 14 inches long.
Place strands close together on lightly greased baking sheet.
Braid gently and loosely.
Do not stretch.
Fasten ends; tuck under securely.
Brush braid with shortening.
Let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Beat egg yolk and cold water until blended; brush over braid.
Bake 25 to 30 minutes.
Chef
