Challah (Jewish Egg Bread)

A special Jewish braided loaf that is traditionally eaten (by Jews) on Shabbat,

on ceremonial occasions, and during festival holidays.

Challah (Jewish Egg Bread)

Ingredients:

3 1/4 cups Flour

2 large Eggs

2/3 tbsp yeast

2 tbsp Butter

1 tbsp Honey

1/4 cup Water

1 tbsp Sugar

1/2 tbsp Salt

1/2 cup Milk

1 Egg, beaten (for egg wash)

Instructions:

In a medium saucepan, melt the butter. Add-in the sugar, honey, salt, and water. Stir to dissolve.

After all the ingredients have dissolved, add-in the milk.

Heat until all is fairly warm, no more than 40°C.

Then pour the mixture into a mixer.

Add-in the flour, eggs, and yeast; and mix for about 8 minutes on low, until dough is formed.

Transfer dough to a buttered bowl, and cover with a plastic wrap.

Let rise for 60-120 minutes, or until doubled in size. 

Punch gently to deflate, cover as before, and let rise again for 45-60 minutes. 

Spray the baking sheet with cooking spray.

Cut and divide dough into 3 equal pieces.

Roll each piece into about 18".

Then braid, just as you would for a hair braid. (*Start at the middle to the end, then turn around and go from the middle to the other end. Tuck in ends.)

Place braided dough onto the baking sheet and cover with a cheese cloth or plastic wrap. Let rise for 40 minutes. 

Preheat oven to 190°C.

When the dough is ready, just before baking, brush the braided dough with an egg wash. (This gives the bread a lovely, glossy sheen, and the crust a better texture.)

Bake for 20-30 minutes, depending on how you like your bread. (If you prefer it slightly doughy on the inside, bake it for the lesser time.)

If needed, cover the bread with foil, shiny side up, about halfway through cooking, so the crust doesn't get overcooked.

Serve and enjoy!!

Note: 

Break off pieces by hand, but it can also be sliced.

Slice it and use it for the best French Toast you'll ever taste!

Or, butter and toast, then slather with sweetened condensed milk for a delicious toasted challah~ yum!

Freshly toasted buttery Challah slathered with sweetened condensed milk.