Challah II recipe

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Ingredients

1 (.25 ounce) package instant yeast
1 cup warm water (110 degrees F/45 degrees C)
⅔ cup canola oil
⅔ cup honey
3 eggs
2 teaspoons salt
6 ½ cups all-purpose flour
1 egg white
1 tablespoon water

Nutrition Info

347.7 calories
carbohydrate: 54 g
cholesterol: 37.2 mg
fat: 11.5 g
fiber: 1.6 g
protein: 7.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 329.7 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

  2. Stir the oil, honey, eggs, salt and four cups of flour into the yeast mixture, beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  4. Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  5. In a small bowl, combine the egg white and water, beat lightly. Brush the risen loaf with the egg wash.

  6. Bake in preheated oven for 30 to 40 minutes, or until golden brown.

Recipe Yield

1 - 3 pound loaf

Recipe Note

This recipe is a sweeter version of the classic challah. It was given to me by a friend.

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