Challa Bread

  • 1 package dry yeast
  • 1/4 C. warm water
  • 1/2 C. lukewarm water
  • 1 T. sugar
  • 2 t. honey
  • 1 t. salt
  • 1 egg
  • 1 T. shortening
  • 2 1/2 - 2 3/4 C. flour
  • 1 egg yolk
  • 2 T. cold water

A nice recipe for challa that I tried out last week. Makes one loaf.

  1. Dissolve yeast in warm water in a large mixing bowl.
  2. Stir in lukewarm water, sugar, honey, salt, egg, shortening, and 1 1/4 C of flour. Beat until smooth. Stir in remaining flour.
  3. Turn the dough onto  a lightly floured surface. Knead until smooth and elastic (you should be able to take a small piece of dough and stretch it out thin without it tearing), about 5 minutes. 
  4. Place in a greased bowl, turning the dough so that the top is greased. Cover and let rise in a warm place until double, about 1 1/2 - 2 hours.
  5. Punch down dough and split into 3 equal parts (or 6, if you want to do a six braid like mine). Roll each part into a rope 14 inches long.
  6. Place the ropes onto a lightly greased baking sheet. Braid the ropes gently and loosely. Pinch the ends well and tuck them under securely. 
  7. Combine the egg yolk and 2 T water to make an egg wash. Brush the braid with the egg wash. Let the dough rise again until double, 40 - 50 minutes.
  8. Carefully brush the bread with egg wash again. Bake for 25 - 30 minutes at 375° F.
NOTES: If you are using quick rising yeast, omit the salt. If you want to learn how to braid a 6 braid, you might find this video helpful: