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    You are in: Home / Recipes / Challah I (Braided Egg Bread) Recipe
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    Challah I (Braided Egg Bread)

    Challah I (Braided Egg Bread). Photo by K1968

    1/14 Photos of Challah I (Braided Egg Bread)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    CardaMom's Note:

    I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.

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    Ingredients:

    Yield:

    large c ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
    2. 2
      Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
    3. 3
      Place in oiled bowl, cover and let rise in warm place until double in bulk.
    4. 4
      Punch down dough. Let rise again until double in bulk.
    5. 5
      Punch down again. Divide dough into 3 equal parts.
    6. 6
      Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
    7. 7
      Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

    Ratings & Reviews:

    • on May 15, 2010

      55

      A family favourite now and I have given it as gifts a couple times already. So easy and yummy. I only used 3.5 cups of flour though and 4 was too much. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010

      55

      Thank you, Thank you for sharing this wonderful recipe. I made it on Friday just to see how it would turn out and it was amazing! So on Saturday I made 8 loaves. I made the dough and then I cut it in half then, from the half I cut it into thirds so I could braid, then I made 2 mini-challahs. I did add golden raisins.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2010

      55

      My first Challah, and it came out so pretty! I added extra water as recommended and think I ended up adding a little extra flour too lol. I did add the flour a little at a time to the mixer until it formed a ball and pulled away from the sides. I baked at 350 for 40 minutes and it was fine. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)

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    Nutritional Facts for Challah I (Braided Egg Bread)

    Serving Size: 1 (951 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2904.3
     
    Calories from Fat 827
    28%
    Total Fat 91.9 g
    141%
    Saturated Fat 14.8 g
    74%
    Cholesterol 538.0 mg
    179%
    Sodium 2496.9 mg
    104%
    Total Carbohydrate 442.3 g
    147%
    Dietary Fiber 16.7 g
    66%
    Sugars 56.3 g
    225%
    Protein 71.4 g
    142%

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