Egg Challah Bread
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Yield
12 servingsPrep
30 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| 3 | large |
eggs
|
|
| 3 | tablespoons |
honey
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
water
warm |
|
| 3 | cups |
all-purpose flour
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 3 | large |
eggs
|
|
| 45 | ml |
honey
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
water
warm |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
Directions
Combine these ingredients and let sit in warm place until it bubbles and foams, proofing the yeast and sift 2½ cups of the flour into a glass bowl.
Make a well in the center and add the yeast, 3 eggs, veg. oil, honey and salt.
Beat either with dough hooks, or by hand until well mixed and a soft dough is formed.
Start to add more flour and knead it in until you get a non-sticky dough ball.
Turn out onto floured surface and knead it for ten minutes until very elastic. 3 to 5 mins.
Oil a bowl and place the dough ball in it and coat well.
Cover and let rise in warm place for 2½ hrs.
Punch down.
Let stand covered for 1 hour. Punch down.
Remove to floured board and shape into a round by rolling on the board until it is a rope.
Curl it up and place on oiled sheet and cover and let stand for 1 hour or until double.
Brush with beaten egg and bake at 375℉ (190℃) for 15 mins., lower to 350℉ (180℃) and bake for 25 mins.
