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Challah Bread Recipe
|Active dry yeast||2 1⁄4 Teaspoon (1 Pack)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Deg.)|
|Lukewarm milk||1⁄2 Cup (8 tbs), scalded and cooled|
|Flour||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 1501 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 8 g39.8%
Trans Fat 2 g
Cholesterol 222.8 mg
Sodium 2068.6 mg86.2%
Total Carbohydrates 264 g88%
Dietary Fiber 10.8 g43.2%
Sugars 22.2 g
Protein 47 g93%
Vitamin A 7.2% Vitamin C 0.06%
Calcium 21.2% Iron 96.4%
*Based on a 2000 Calorie diet
Stir in lukewarm milk, sugar, salt, shortening and 1 1/4 cups flour.
Beat until smooth.
Mix in enough remaining flour to make the dough easy to handle.
Turn dough out on a 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 it doubles.
About 1 1/2 to 2 hours.
Punch down dough and divide into 3 equal parts.
Roll each part into a strand 14 inches long.
Place strands close together on lightly greased cookie sheet.
Braid loosely and gently.
Fasten ends and tuck under securely.
For round Challah, roll braid and tuck outside end under.
Brush with melted butter or shortening.
Let rise until it doubles.
About 40 to 50 minutes.
Heat oven to 375 degrees and bake 25 to 30 minutes.
Brush again with butter.
Variations: Beat egg yolk and 2 tbs.cold water, brush over braid and bake.
Can add cinnamon or can use honey instead of sugar.