We may earn money or products from the companies mentioned in this post.
My first job was working in the kitchen of a summer camp in Algonquin Park. Most of the kids and head staff were Jewish, so on Fridays we cooked a special meal that wasn’t part of the regular menu rotation: roast chicken, matzoh ball soup, salad, grape juice, and challah. I would help the bakers braid 40-60 loaves of bread that the kids (and adults) would devour.
Challah is a Jewish egg bread that is traditionally braided and sprinkled with sesame or poppy seeds. I learned how to braid this easily using two long strands of dough, overlapped in the centre, to make a four-strand braid.
Since reading Confessions of a French Baker, I’ve been baking bread for Ryan and myself. This recipe makes two large loaves. I like to keep one, wrapped in plastic, on the counter to gradually eat during the week, while slicing and wrapping and freezing the other. If the bread goes stale before you manage to finish it, challah makes great french toast or croutons for Caesar salad.
Challah - Jewish Egg Bread
Ingredients
- 3 1/2 cup warm water
- 1 tsp dry yeast
- 12 cups flour
- 6 eggs
- 4 tsp salt
- 3 Tbsp vegetable oil
- 1 Tbsp sesame seeds
Instructions
- Pour 1/2 cup water into a very large bowl. Sprinkle in yeast and 2 tsp flour, cover, and let it sit in a warm spot to proof, about 5-10 minutes.
- Stir in the remaining water and about 4 cups of the flour to make a batter, and beat with 100 strokes. Cover the bowl and set it in a draft-free spot for one hour, until a sponge develops.
- Beat the eggs in a medium bowl. Reserve 1-2 Tbsp of egg to use as a glaze.
- Stir in the remaining egg, salt, and oil into the sponge. Gradually stir in remaining flour to form a dough.
- Knead on a floured surface for several minutes (or in a stand mixer using a dough hook) until it is smooth and elastic; add enough flour so that it doesn't stick to the counter.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover and set it in a draft-free spot for about 2 hours, or until the dough has risen and does not spring back when pressed. Turn the dough out onto a counter and knead it briefly. Return it to the bowl for a second rise, about 1-2 hours.
- Knock the air out of the dough, and divide into 4 equal-sized balls.
- Roll each ball out so that each is 60-cm strand.
- Take two strands and overlap the centres of the strands so that you can make a four-strand braid. Braid the four strands loosely, and pinch and tuck the ends underneath. Place on a baking sheet lined with parchment paper. Do the same for the remaining two strands. Cover and let rise for an hour, or until the dough does not spring back when pressed.
- Preheat the oven to 400F (200C).
- Brush the loaves with reserved egg and sprinkle on sesame seeds. Bake for 20 minutes. Lower heat to 350F and bake for 25 more minutes. The loaves should be browned and sound hollow when tapped on the bottom.
- Let bread cool thoroughly before slicing.
This looks great! I love the idea of using the leftovers for French Toast or croutons. Can’t wait to try this! Visiting from Party at My Place
One of my favorite breads for making breakfast casseroles or french toast. My grandmother use to make this all the time. Thanks for sharing at my party today. Love your faithfulness each week.
I’ve heard that challah makes great French toast. Thanks for sharing the recipe. Blessings, Janet
That looks great! I’d love to try it some day! I don’t think I could make it though because I’d probably mess up the braiding…lol.
I love baking bread! This challah looks beautiful! I can’t wait to try this! I will put it on my list this week along with a pain de mie. Thanks for sharing!
This looks so easy!! Thanks for sharing on the “what’s for dinner” linky!
I LOOVE challah bread and usually visit a bakery on fridays hoping to get some! I doubt I’ll ever bake bread though!
This bread looks amazing…I can’t recall every having it…definately putting it on my to do list! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again tomorrow! Pinned!!
I’ve tried a couple times to make Challah, and it never comes out quite right. Going to have to try this before Passover!
This looks delicious! Thanks for the recipe! Happy to be your neighbor at the Linkup at Coffee and Conversation today!
I used to work in a bakery and we made this all the time. I’d love to try your recipe to make it at home. Thanks for joining the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon.
I would love to try this! Thanks for sharing your recipe with us at Brag About It! Pinned and tweeted.
[…] Make Your Own Scotch Eggs Moms Need to Know — How to Grow Spinach Kiku Corner — Challah: Jewish Egg Bread Greco Design Company — Refinishing Folding Chairs Next on Natural — My Trash […]
[…] (top) Challah Jewish Egg Bread – Kiku Corner (bottom) Irish Soda Bread – Julie’s Lifestyle […]
oh this challah egg bread looks so yummy, crusty and chewy! my total fav way to have bread! Thanks for sharing the recipe.
Ooh excited to try this! Challah is the only bread for French Toast!
Wow your bread looks picture perfect.
Don’t know if I will braid it so perfectly but I look forward to trying.
Thanks for the recipe.