Challah Recipe #2 - Loaf Style

3h
Prep Time

30m
Cook Time

3h 30m
Ready In

Recipe: #13600

August 02, 2014

Categories: Breads, Jewish, Christmas, Sunday Dinner, Thanksgiving Oven Bake, Low Cholesterol, Non-Dairy, Yeast Bread, Flour, more

recipe by:
natsgarden123

"From a community cookbook - this recipe make 3 standard small loaves. I have some larger pullman style loaf pans and this recipe makes 2 of those loaves. You can also make 2 loaves which are round - using cake pans. Prep time include rise time. Yield 3 loaves"

Original is 3 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (621.3 g)
Calories 1707.5
Total Fat - 41.4 g
Saturated Fat - 7.5 g
Cholesterol - 0 mg
Sodium - 2343.5 mg
Total Carbohydrate - 294.5 g
Dietary Fiber - 10.3 g
Sugars - 38.9 g
Protein - 36.4 g
Calcium - 60.3 mg
Iron - 4.1 mg
Vitamin C - 0.1 mg
Thiamin - 0.9 mg

Step 1

In a large mixer bowl, place the flour, sugar and salt- mix well.

Step 2

In a small separate bowl, mix the yeast with 1/2 cup lukewarm water and a pinch sugar- let this sit for 15 minutes.

Step 3

In the large mixer bowl, make a well in the middle of the flour mixture and pour the yeast mixture in - let sit for 15 minutes, covered.

Step 4

Mix in 5 egg yolks, shortening, water, honey - knead with dough hook until very smooth and elastic- add a bit of water or flour if needed- the dough should be very soft and slightly sticky - dont overknead however.

Step 5

Let rise in the bowl, covered with plastic wrap, for about 2 hours or until very light and full of bubbles.

Step 6

Fold down and remove from the bowl- place onto a floured work surface.

Step 7

Preheat the oven to 350F.

Step 8

Divide into 3 portions. Each portion should be divided into 3 pieces and each piece should be rolled a bit longer than the loaf pan. Braid each loaf and place into a well greased pan. Use the 6th beaten egg yolk to brush the tops. Cover with non-stick sprayed plastic wrap and let rise for approx 30 minutes.