Best 4 Rich Challah Braided Egg Bread Recipes

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Are you looking for the best recipe to cook a rich challah braided egg bread that will impress your family and friends? Challah is a traditional Jewish bread that is often served on special occasions, such as Shabbat and holidays. It is a delicious, soft, and slightly sweet bread that can be enjoyed on its own or used to make sandwiches, French toast, or bread pudding. The braiding technique used to make challah adds a beautiful and unique touch that makes it a perfect centerpiece for any table. In this article, we will explore some of the best recipes for this classic Jewish bread, providing you with all the necessary ingredients, step-by-step instructions, and tips to create a perfect challah.

Check out the recipes below so you can choose the best recipe for yourself!

CHALLAH I (BRAIDED EGG BREAD)



Challah I (Braided Egg Bread) image

I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.

Provided by CardaMom

Categories     Yeast Breads

Time 40m

Yield 1 large challah

Number Of Ingredients 12

1 teaspoon sugar
1/2 cup warm water
3 teaspoons yeast
4 cups flour
4 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2 eggs
1/4 cup warm water
1 egg yolk, beaten with
1 teaspoon water
sesame seeds or poppy seed

Steps:

  • Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
  • Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
  • Place in oiled bowl, cover and let rise in warm place until double in bulk.
  • Punch down dough. Let rise again until double in bulk.
  • Punch down again. Divide dough into 3 equal parts.
  • Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
  • Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

RICH CHALLAH (BRAIDED EGG BREAD)



Rich Challah (Braided Egg Bread) image

Many Challah breads either have too many eggs or just not enough. This recipe has just the right amount, about 1 egg per cup of flour. This recipe can also be done on the dough cycle in your bread machine and finished by hand. Best of all it makes THE BEST French toast! Cooking time does not include rising time.

Provided by QueenBof6

Categories     Yeast Breads

Time 50m

Yield 1 LARGE LOAF, 16 serving(s)

Number Of Ingredients 10

1/2 cup water or 1/2 cup milk, for more richness
4 eggs
6 tablespoons oil, makes it more cake like
6 tablespoons sugar
1 1/2 teaspoons salt
5 cups flour
2 1/2 teaspoons instant yeast (OR AMOUNT SPECIFIED BY YOUR YEAST PER CUP OF FLOUR) or 2 1/2 teaspoons bread machine yeast (OR AMOUNT SPECIFIED BY YOUR YEAST PER CUP OF FLOUR)
2 egg yolks
2 tablespoons water
1/8 teaspoon salt

Steps:

  • In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
  • After beep, remove risen dough and follow directions on how to shape and bake below.
  • In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
  • Add eggs one at a time, allow to mix in before adding next one, then add oil.
  • Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
  • Grease a bowl and place dough in bowl turning to coat.
  • Allow to rest and rise until double in size.
  • ***Shaping and baking***.
  • Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
  • Shape dough into a log and cut off 1/3; set aside.
  • Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
  • Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
  • Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
  • Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
  • Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.

Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 1.3, Cholesterol 76.5, Sodium 255.9, Carbohydrate 34.9, Fiber 1.2, Sugar 4.9, Protein 6.2

CHALLAH I



Challah I image

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

Provided by Joan Callaway

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h40m

Yield 30

Number Of Ingredients 8

2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds

Steps:

  • In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  • Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  • Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g

DECADENT CHALLAH BREAD



Decadent Challah Bread image

This recipe is for a decadent, rich Challah bread. No matter who I serve this to, everyone hails it the best Challah they've tasted. Makes 2 large loaves.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 2h20m

Yield 24

Number Of Ingredients 11

⅓ cup honey
1 ¼ cups warm water
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
⅔ cup olive oil
2 eggs
5 cups unbleached flour, plus more if needed
¼ cup milk
2 tablespoons olive oil
1 egg white
1 tablespoon white sugar

Steps:

  • Dissolve the honey in the water in a large mixing bowl, and stir in the yeast. Set the mixture aside until the yeast forms a creamy layer on top, about 15 minutes. Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet.
  • Turn it out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times to oil the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.
  • To make the loaves, punch down the dough, and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.
  • To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together, and fan the 4 ropes out so they don't touch.
  • To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end, and pinch the ends tightly together. Repeat the steps to braid the second loaf, and let the braided loaves rise for 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C), and line baking sheets with parchment paper.
  • Make a glaze by whisking together the milk, 2 tablespoons of olive oil, the egg white, and the sugar in a bowl. Brush the braided loaves with the glaze, to make a shiny crust, and bake the loaves on the prepared baking sheets in the preheated oven until they are light golden brown, about 30 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.6 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 155.9 mg, Sugar 4.6 g

Tips:

  • Use fresh ingredients, especially the yeast. Old yeast may not be active enough to leaven the dough properly.
  • Make sure the water or milk is warm, not hot. Hot liquid can kill the yeast.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the bread its chewy texture.
  • Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to work and produce carbon dioxide gas, which will make the bread light and fluffy.
  • Braid the dough before baking. This will give the bread a beautiful shape and allow the air to circulate, which will help it to bake evenly.
  • Bake the bread at a high temperature for the first 10 minutes. This will help to form a crust on the bread, which will prevent it from drying out.
  • Reduce the temperature for the remaining baking time. This will help to cook the bread through without burning the crust.
  • Let the bread cool slightly before slicing and serving.

Conclusion:

Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a popular choice for holiday meals. With a little planning and effort, you can make challah at home that is just as good as anything you can buy from a bakery. So next time you are looking for a special bread to serve your family and friends, give challah a try. You won't be disappointed.

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