Challah

18
Servings
5h
Prep Time
1h
Cook Time
6h
Ready In


"Braided bread that is excellent toasted or just sliced without toasting."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (66 g)
  • Calories 149.2
  • Total Fat - 4.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 100.5 mg
  • Sodium - 207.7 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.1 g
  • Protein - 6 g
  • Calcium - 20.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Soften yeast in large bowl in warm water and let rest 5 minutes.

Step 2

Add salt, sugar, and margarine.

Step 3

Measure 1 tablespoon of the beaten eggs and reserve it in a small container.

Step 4

Add remaining eggs and 1 cup of flour to the yeast mixture. Beat vigorously.

Step 5

Add remaining 2 cups flour. Turn onto board floured with 3 tablespoons flour and knead dough till smooth and elastic--about 10 minutes.

Step 6

Put dough in lightly greased bowl and cover. Let rise about 1½ hours or till doubled in bulk.

Step 7

Punch down and divide into thirds.

Step 8

Roll into 3 18"-long strips, using heel of hand.

Step 9

Braid the strips loosely, tucking the ends under.

Step 10

Place dough on lightly greased cookie sheet dusted with cornmeal.

Step 11

Blend reserved beaten egg with 1 tsp. nonfat milk and brush carefully over the braid.

Step 12

Add poppyseeds on top.

Step 13

Let dough rise about 1½ hours or till not quite doubled in bulk.

Step 14

Bake 1 hour or less or until done in preheated 350' F. oven. It might take less than an hour.

Step 15

For a harder crust, put a pie tin filled with ½" boiling water in bottom rack of oven during baking.

Tips & Variations


No special items needed.

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