Festive Challah

Festive Challah
Staff Writer
Festive Challah

Breads Bakery

Festive Challah

Challah is a sweet Jewish bread, served throughout the holidays and the Sabbath. Other traditional dishes served throughout the Jewish holidays are brisket and noodle kugel. This recipe comes from Breads Bakery.

12
Servings
421
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1½  Cup  water
  • 3  Tablespoons  fresh yeast
  • 6  Cups  sifted white wheat flour, plus more for dusting
  • eggs
  • 6  Tablespoons  sugar
  • 1  Tablespoon  salt
  • ¼  Cup  sunflower seed oil, corn oil or melted butter

Directions

Pour the water into a kneading bowl and crumble the yeast into the water. Add in this order: the flour, 2 of the eggs, sugar, salt, and oil.

Using a dough hook, mix on low speed to combine the ingredients, 4 minutes. Increase to medium speed and knead until a soft, smooth dough is formed, 5 minutes. Remove the dough to a slightly floured work surface, and roll into a ball.

Place the ball of dough in a lightly floured bowl. Cover the bowl with a kitchen towel or plastic wrap and let rise until almost double in volume, 40 minutes.
Divide the dough using a knife into 3 equal parts. Roll each part into a 10-inch-long cylinder. Place the three challahs on a baking sheet lined with parchment paper. Cover the challahs with a kitchen towel and let rise for about 35 minutes.

With 15 minutes left until the proofing is complete, preheat the oven to 425 degrees F. Beat the remaining egg.

Once the challahs have doubled in volume, gently brush the tops with the beaten egg and generously sprinkle with sesame and poppy seeds.

Bake until golden brown, 25 minutes. Remove from the oven and cool on a rack before serving.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
80g
62%
Protein
15g
33%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
45mg
5%
Choline, total
15mg
4%
Fiber, total dietary
4g
16%
Folate, total
185µg
46%
Iron, Fe
7mg
39%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
153mg
22%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
23mg
2%
Thiamin
1mg
91%
Water
37g
1%
Zinc, Zn
2mg
25%

Challah Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Challah Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.