Braided Challah Egg Bread with a Shiny Crust
A soft, braided egg bread with a tender crumb and shiny crust.
This braided challah uses a lightly sweetened yeast dough enriched with eggs and oil. Knead until elastic, give it time to rise, then braid and brush with egg wash for a glossy golden crust. Combine warm water, yeast and a pinch of sugar. Stand 5 to 10 minutes until foamy. Whisk remaining sugar, eggs, oil and salt. Add flour and yeast mixture; knead 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and rise until doubled, about 1 to 1 1/2 hours. Divide dough into 3 equal strands and braid. Pinch ends and place on a lined baking sheet. Cover and proof 30 to 45 minutes. Heat oven to 180°C (350°F). Brush with beaten egg, add sesame if desired, and bake 30 to 35 minutes until deep golden and hollow-sounding. Cool before slicing.
Recipe card
Braided Challah Egg Bread with a Shiny Crust
Equipment: Measuring tools, mixing bowl and suitable pan
Ingredients
Instructions
Activate yeast
Combine warm water, yeast and a pinch of sugar. Stand 5 to 10 minutes until foamy.
Make dough
Whisk remaining sugar, eggs, oil and salt. Add flour and yeast mixture; knead 8 to 10 minutes until smooth and elastic.
First rise
Place in an oiled bowl, cover and rise until doubled, about 1 to 1 1/2 hours.
Braid
Divide dough into 3 equal strands and braid. Pinch ends and place on a lined baking sheet. Cover and proof 30 to 45 minutes.
Bake
Heat oven to 180°C (350°F). Brush with beaten egg, add sesame if desired, and bake 30 to 35 minutes until deep golden and hollow-sounding. Cool before slicing.
How to tell when it is ready
Cook until tender and evenly heated as described.
Tips
- Measure and prepare ingredients before cooking.
- Cut ingredients into even pieces.
- Taste and adjust seasoning near the end.
- Use a thermometer where meat doneness is specified.
Troubleshooting
- If the mixture is too wet, cook off moisture or add a little binder.
- If browning too quickly, lower the heat.
Substitutions
- Use a compatible neutral oil if needed.
- Choose suitable alternatives for dietary requirements.
Variations
- Adjust herbs or spices to taste.
- Add seasonal vegetables that suit the dish.
Serving suggestions
- Serve with a crisp green salad.
- Pair with warm bread or rice.
- Offer lemon wedges or a suitable sauce.
- Serve warm as part of a balanced meal.
Make ahead
Measure ingredients and prepare vegetables ahead; refrigerate perishable items and cook shortly before serving.
Storage
Refrigerate leftovers promptly and use within 3 days.
Food safety
Contains wheat and egg. Cool fully before slicing; refrigerate or freeze leftovers.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate promptly; finish close to serving.
How should I store challah bread?
Refrigerate leftovers promptly and use within 3 days.
Serve promptly and refrigerate leftovers safely.
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