Challah Bread (Jewish Braided Egg Enriched Bread)
Challah is a traditional Jewish braided bread enriched with eggs, which give it a golden color, tender crumb, and subtle sweetness. The dough is made with bread flour, yeast, sugar, eggs, and oil, then divided into strands and braided before proofing and baking. An egg wash applied before the oven produces a glossy, deeply bronzed crust that contrasts with the pillowy soft interior. The braiding is both decorative and functional - the interlocked strands support each other during rising and promote even baking. Despite the eggs and sugar, challah remains firmly in the realm of bread rather than cake, making it versatile enough for sandwiches, toast, or simply torn and eaten alongside a meal. It is traditionally prepared for Shabbat and Jewish holidays, though its flavor and texture make a compelling case for baking it any day of the week. Day-old challah also makes exceptional French toast.
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Instructions
- 1
Dissolve yeast in warm water.
- 2
Combine all ingredients, knead 10 minutes, and let rise 1 hour.
- 3
Divide dough into 3–6 strands and braid together.
- 4
Let rise 30 more minutes, brush with egg wash, and bake at 180°C for 35 minutes.
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