Rich Challah (Braided Egg Bread)

Recipe by QueenBof6
READY IN: 50mins


  • 12
    cup water or 1/2 cup milk, for more richness
  • 6
    tablespoons oil, makes it more cake like
  • 6
    tablespoons sugar
  • 1 12
    teaspoons salt
  • 5
    cups flour
  • 2 12
    teaspoons instant yeast (OR AMOUNT SPECIFIED BY YOUR YEAST PER CUP OF FLOUR) or 2 1/2 teaspoons bread machine yeast (OR AMOUNT SPECIFIED BY YOUR YEAST PER CUP OF FLOUR)
  • 2
    egg yolks
  • 2
    tablespoons water
  • 18
    teaspoon salt


  • In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
  • After beep, remove risen dough and follow directions on how to shape and bake below.
  • In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
  • Add eggs one at a time, allow to mix in before adding next one, then add oil.
  • Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
  • Grease a bowl and place dough in bowl turning to coat.
  • Allow to rest and rise until double in size.
  • ***Shaping and baking***.
  • Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
  • Shape dough into a log and cut off 1/3; set aside.
  • Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
  • Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
  • Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
  • Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
  • Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.