Challah I Braided Egg Bread
Golden, soft, and irresistibly rich, this Challah I Braided Egg Bread recipe brings timeless tradition to your kitchen. Featuring a delicate balance of honeyed sweetness, airy texture, and a stunning three-strand braid, this bread is perfect for any occasion, from festive feasts to cozy breakfasts. The dough, enriched with eggs and a touch of vegetable oil, rises to light, fluffy perfection before being brushed with a glossy egg wash that gives it a beautiful golden crust. With simple pantry ingredients and straightforward techniques, you'll create a show-stopping centerpiece that's as enjoyable to make as it is to eat. Serve it warm with butter, enjoy it as part of a brunch spread, or save slices for the best French toast you've ever had. Whether you’re a seasoned baker or a beginner, this classic challah recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Honey
- 0.25 cup Vegetable oil
- 3 pieces Large eggs
- 4.25 cups All-purpose flour
- 2 teaspoons Salt
- 1 piece Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until the yeast dissolves and becomes foamy.
Stir in the honey, vegetable oil, and two of the eggs, mixing until combined.
Add the all-purpose flour and salt, mixing with a wooden spoon or your hands until the dough comes together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean towel and let rise in a warm place for 1.5 to 2 hours, or until it doubles in size.
Punch down the dough and transfer it to a floured surface. Divide the dough into three equal pieces and roll each into a rope about 16 inches long.
Lay the ropes side by side and pinch them together at one end. Braid the ropes, tucking both ends underneath the loaf for a neat finish.
Place the braided loaf on a parchment-lined baking sheet. Cover with a towel and let it rise for 30-45 minutes until slightly puffed.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the remaining egg and 1 tablespoon of water to make an egg wash. Brush it generously over the loaf.
Bake in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
