Challah Bread

Feed your family, friends, and then some with our Bakery’s popular challah recipe.

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Votes: 15
Rating: 4.47
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Servings 20servings
Prep Time 30minutes
Cook Time 30 - 35minutes
Passive Time 2 hours to 2 hours 15 minutes
Submitted By Bob's Red Mill Bakery
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 15
Rating: 4.47
You:
Rate this recipe!
Servings 20servings
Prep Time 30minutes
Cook Time 30 - 35minutes
Passive Time 2 hours to 2 hours 15 minutes
Submitted By Bob's Red Mill Bakery
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place warm water a large mixing bowl and add yeast. Let sit while the yeast dissolves, about 5 minutes.
  2. Add eggs, sugar, and flours and mix with a dough hook on low or by hand until dough forms, about 4 minutes.
  3. Add salt then, with the mixer running or while kneading by hand, begin piecing in soft butter. When all butter is incorporated, increase speed to medium and mix until smooth, about 3 minutes.
  4. Transfer dough to an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  5. Punch down dough, cover, and let rise until doubled in size again, about 30 minutes.
  6. Oil or line a baking sheet with parchment paper; set aside. Place dough on a lightly floured board. Divide into three equal pieces for one large loaf or six equal pieces for two medium loaves then roll each piece out to an 18-inch rope. Place three ropes side-by-side vertically and pinch the tops together. Braid the three ropes and pinch the bottom ends together. Transfer loaf(s) to the prepared baking sheet, cover, and let rise in a warm place until puffy, about 30 – 45 minutes. Meanwhile, preheat oven to 350°F.
  7. If desired, brush loaf(s) with egg wash. Bake until the internal temperature reaches 190°F, about 30 – 35 minutes. Let cool before slicing. Makes 1 large loaf or 2 medium loaves
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