Best Challah Bread Egg Bread Recipes

CHALLAH I (BRAIDED EGG BREAD)

Steps:

• 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.
• Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough. Let rise again until double in bulk.
• Punch down again. Divide dough into 3 equal parts.
• Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
• 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.

CHALLAH (BRAIDED EGG BREAD)

Steps:

• Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
• There is no need to dissolve the yeast first.
• Add the water and oil.
• Mix in 4 eggs.
• Beat in another 1 1/2 cups of flour very well.
• Add 4-5 cups of flour, until a very soft dough is formed.
• Knead for about 10 minutes.
• If using the dough hook, knead for about 7 minutes.
• Let rise for 1-2 hours until doubled in size.
• Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
• Decide how many challahs you want, how many strands you want to braid in each.
• Make a dough ball for each strand; roll them into ropes and braid.
• Let rise covered for 1/2-1 hour.
• Beat the remaining egg and brush on the challah.
• Bake in a preheated oven at 325 F (150 C) for 30 minutes.
• Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
• This dough is enough for 4 medium sized challahs.
• You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
• You can add about 1/4 cup of raisins to the dough, but we leave them out.

BRAIDED EGG BREAD (CHALLAH)

Steps:

• 1. In a large bowl, combine sugar, salt, yeast and 1 cup flour.
• 2. In a 1 quart saucepan over low heat, heat milk and butter until milk is warm and butter is melted.
• 3. If milk is too hot, bring temp down to around 120 degrees.
• 4. With mixer at low speed, beat milk mixture into dry ingredients, just until blended. Beat at medium speed two minutes more.
• 5. Reserve 1 egg yolk. Add remaining egg white and 2 eggs, and 3/4 cups flour. Beat 2 minutes. Stir in 1 1/4 cups flour to make a soft dough.
• 6. Turn dough onto floured surface and knead until smooth and elastic about 10 minutes working in more flour while kneading. (Work through the pain!!!)
• 7. Shape dough into a ball and place in a greased bowl, turning dough over to grease top. Cover with a damp towel and let rise in a warm place until doubled in bulk. (about an hour)
• 8. Punch down dough, turn onto floured surface. Cover with bowl and let rise 15 minutes. Grease large cookie sheet.
• 9. Cut 2/3 dough into 3 equal pieces. On floured surface, with wet hands, roll each piece into a 13-inch rope. Place ropes side by side and loosely braid.
• 10. For top part of loaf, cut remaining piece of dough into 3 equal pieces and roll into a 14 inch long rope. Braid as before, but smaller than the last.
• 11. Place smaller braid on top of first one, stretching if necessary.
• 12. Seal ends and place on greased cookie sheet.
• 13. Cover with damp cloth again and let rise until doubled. (about 45 minutes)
• 14. Preheat oven to 375 degrees.
• 15. in a small bowl, beat egg yolk and 2 Tbsp. water. Brush the loaf with egg yolk and sprinkle generously with sesame seeds.
• 16. Bake 30 minutes or until loaf is golden.
• 17. Cool on wire rack.

RICH CHALLAH (BRAIDED EGG BREAD)

Steps:

• 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.

NO FAIL EASY CHALLAH EGG BREAD BREAD MACHINE

Steps:

• Place all ingredients ( except second egg and poppy seeds) in bread machine pan.
• For dough cycle -- use 1 1/2 tsp yeast
• For Quick Dough Cycle---.
• ( NOT QUICK BREAD) use 2 tsp quick yeast.
• Run dough cycle and remove dough.
• On floured board shape dough into 3 long rolled pieces.
• Braid.
• Put braid on cookie sheet lined with parchment paper.
• Let rise at least 1 hour.
• Beat egg and use paintbrush to paint challah braid.
• Sprinkle poppy seeds.
• Bake in preheated oven at 375 degrees 20 minutes or more ( until golden brown).
• Cool.

CHALLAH BREAD (EGG BREAD)

Steps:

• 1. Combine warm water, sugar and yeast in large mixing bowl. Let stand 5-10 min. or until starts to foam. Then add in honey, oil, eggs, salt and 5 cups of flour. Turn mixer on medium low with dough hook attachment and mix well, once all mixed together add 1/2c flour at a time with mixer running on low-medium until dough is smooth and pulls away from sides of bowl, as seen in photo, then knead with mixer for 4-5 min. In total I added 1 1/2c flour extra, this will vary depending on the humidity levels in your area, Do not add more than 1 1/2 c. Once done kneading, turn into a sprayed or oiled bowl, flip dough over as to coat other side, cover with a piece of plastic wrap then a towel and place in warm area to rise until doubled in size, approx 45min to an hour (For warmth, I turn my oven to 170-200 and place the bowl on top of the oven, not in the hottest spot though)
• 2. Remove wrap and towel, dump onto a lightly floured surface then cut dough into 6 pieces for 2 braids or into 2 if you just want loafs. For loafs, spray or grease the pans, shape dough into loaf shape and place dough halves into pans, cover and let rise until doubled in size, approx 45-60 min. For braids, take 3 pieces of dough, roll stretch and pull into 3 rope shapes as evenly as possible, pinch together three ends, braid! pinch together the ends and tuck ends slightly under, place onto sprayed, greased or parchment lined sheet pan, repeat with rest of dough and place onto same sheet pan. Cover with plastic wrap and let rise until doubled in size, approx 45 minutes in warm place.
• 3. Preheat oven to 350. In a small bowl, beat 1 egg with 1T cream or milk and brush over loafs, sprinkle course sea salt or sesame seeds or poppy seeds over top, if desired. You can just do the egg wash and call it good as well! And when oven is preheated place loafs into oven, bake 30-40 min. until a beautiful brown color or internal temp is 160-175 (for buns bake approx 20 min or temp should be 185-190...remove from oven. Cool on wire racks. ENJOY!!!
• 4. ***I use my 1/4 c cookie scooper, which is the same size as an ice cream scooper, when I make buns, it helps ensure the buns are evenly sized. ***I like to use parchment paper lined air bake cookie sheets for the braids and buns, so the bottom stays a light color. ***If I use loaf pans I even place the loaf pans onto an air bake cookie sheet in the oven to guard against the bottoms getting to dark.