Challah Braided Egg Bread Recipes

Steps:

• For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life.
• Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch.
• Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately.
• Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it.
• Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
• Preheat the oven to 450 degrees F as the challah rises.
• Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack.

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.

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Steps:

• Bread Machine method: Have liquids ingredients at 80 degrees and all others at room temperature.
• Place in pan basket in order listed.
• select dough/manual cycle.
• Do not use delay timer.
• Check dough consistency after 5 minutes of kneading, making adjustments if necessary.
• At the end of cycle, remove dough and follow shaping and baking insructions.
• Raising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease.
• Cover, let rise until dough until almost double.
• Turn dough onto lightly floured surface; punch down to remove bubbles.
• roll or pat into a 14-x7-inch rectangle, Starting with the shorter side, roll up tightly, pressing dough into a roll.
• Pinch edges and ends to seal.
• Place in greased 9-x-5-inch loaf pan.
• cover, let rise until indentation remains after touching, Brush loaf with slightly beaten egg mixed with 1 tablespoon water.
• sprinkle with sesame or Poppy seeds, bake in preheated 375 degree oven 30 to 40 minutes.
• Remove from pan; cool.

Steps:

• Combine yeast and warm water in large mixing bowl or bowl of stand mixer.
• Let stand until yeast is dissolved, about 5 minutes Add all-purpose flour, 2 large eggs and 2 egg yolks, 3 tbsp vegetable oil, sugar and salt.
• Mix by hand or on low speed until blended.
• Gradually stir in bread flour.
• Knead for about 8 minutes by hand or with dough hook of mixer on medium speed until dough is smooth and elastic and doesn't stick to hands or bowl.
• Transfer to oiled bowl and turn it over once to coat with oil.
• Cover with plastic wrap.
• Let rise in warm place until doubled in volume, about 1-1 1/2 hours.
• Punch dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume, 4-12 hours.
• To shape the dough: Divide dough into three pieces and weigh to be sure that they are of equal size.
• On an unfloured work surface, roll into balls and let rest, covered loosely with plastic wrap, for ten minutes or so.
• Grease a baking sheet and sprinkle it with cornmeal.
• (You can also bake this on a pizza stone with cornmeal-covered parchment, which is what I do.) Roll each ball into a 13-14 inch-long rope, about 1.
• 5 inches thick and slightly tapered at the ends.
• Dust three dough ropes with rye flour (I just used AP flour) so that they will be more distinctly separated.
• Place the three dough ropes side by side and pinch top ends together.
• Lift left dough rope and place between right and middle ropes.
• Lift right dough rope and place it between left and middle ropes.
• Keep doing this until you reach the ends.
• Tuck both ends of braid underneath loaf and set it on baking sheet.
• Whisk together egg and salt and brush over the top of the loaf.
• Don't skip this step--the egg will give you a shiny, beautifully browned challah loaf!
• Loosely cover braid with lightly oiled plastic wrap.
• Let rise in a warm place until not quite doubled, about 45 minutes.
• Preheat oven to 375 degrees Fahrenheit.
• Brush loaf again with egg wash.
• If desired, sprinkle with poppy seeds or sesame seeds.
• (I prefer poppy seeds.) Bake until crust is golden brown, and bottom of loaf sounds hollow when tapped, about 30-35 minutes.
• Let cool on rack.
• To freeze, allow to cool COMPLETELY and wrap thickly with plastic wrap.
• To thaw, place in 200-250 degree oven until thawed, about 35-40 minutes.