Braided Egg Bread

Total Time Prep: 30 min. + rising Bake: 25 min. + cooling
Yield 1 loaf (16 pieces)
Test Kitchen Approved
For Rosh Hashana, loaves of braided bread—commonly called challah—are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. —Marlene Jeffery, Holland, MB

Ingredients

  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons canola oil
  • 2 large eggs, room temperature
  • TOPPING:
  • 1 large egg
  • 1 teaspoon water
  • 1/2 teaspoon poppy seeds

Directions

  1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly 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 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
  4. Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

Nutrition Facts

1 slice: 134 calories, 4g fat (1g saturated fat), 40mg cholesterol, 123mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.

For Rosh Hashana, loaves of braided bread—commonly called challah—are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. —Marlene Jeffery, Holland, MB
Recipe Creator

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