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A beautifully braided, soft, and slightly sweet egg bread with a golden crust. This traditional Jewish bread is perfect for holidays or a special weekend treat, delicious on its own or for French toast.
Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy and bubbly.
Mix the dough: In a large mixing bowl, whisk together the all-purpose flour, the remaining 1/4 cup of sugar, and the salt. Make a well in the center of the dry ingredients. Pour the foamy yeast mixture into the well, along with 2 of the eggs (lightly beaten) and the vegetable oil. Using a wooden spoon or spatula, mix everything together until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth, soft, and elastic.
Let the dough rise (First Proof): Lightly oil a clean large bowl and place the kneaded dough inside, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until it has doubled in size.
Shape the loaves: Gently punch down the risen dough to release the air. Divide it into two equal halves. Take one half and divide it into three equal pieces. Roll each piece into a rope about 12-14 inches long. Line up the three ropes side-by-side and pinch the top ends together firmly. Braid the ropes together just like braiding hair. Pinch the bottom ends together to seal the braid. Repeat with the second half of the dough to create a second loaf.
Let the loaves rise (Second Proof): Place the braided loaves on a large baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a kitchen towel. Let them rise for another 45-60 minutes, until they look puffy.
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A beautifully braided, soft, and slightly sweet egg bread with a golden crust. This traditional Jewish bread is perfect for holidays or a special weekend treat, delicious on its own or for French toast.
This jewish_american recipe takes 55 minutes to prepare and yields 12 servings. At 255.11 calories per serving with 6.9g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or side.
Prepare for baking: While the loaves are rising, preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining egg with 1 tablespoon of water to make an egg wash. Gently brush the entire surface of both loaves with the egg wash. This will give them a beautiful shine. If desired, sprinkle with sesame or poppy seeds.
Bake the challah: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The bread is done when it's a deep golden brown and sounds hollow when you tap the bottom. The internal temperature should be around 190°F (88°C).
Cool and serve: Remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing and serving.
Replace the 3 eggs with a commercial vegan egg replacer or 3/4 cup of aquafaba. The texture will be slightly different but still delicious.
Substitute up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier loaf. You may need a little extra water to get the right dough consistency.
Add 1/2 cup of raisins or chocolate chips to the dough before the first rise for a sweet treat that kids will love.
Use instant yeast instead of active dry yeast. You can skip the initial proofing step and let the dough rise for just 1 hour for the first proof.