CHALLAH (Egg Bread)

(Egg Bread)

Pinch Saffron Threads Warm Water
½ cup Warm Water 3 Eggs
2 Pkgs. Dry Granulated Yeast*
1 Tbsp. Granulated Sugar 1 Beaten Egg
7 cups All-Purpose Flour Poppy or Sesame Seeds
1 Tbsp. Salt
¼ cup Butter, melted


1. Dissolve the Saffron Threads in the Warm Water; strain the liquid and discard the threads; dissolve the Yeast and Sugar in the Saffron
2. Crack the Eggs into a 2 cup measuring cup and add enough Warm Water to make 1 ½ cups.
3. Combine the softened Yeast mixture with the Egg mixture in a large mixing bowl.
4. Add the Butter and stir to combine. Add 2 cups of the Flour and mix; stir in the Salt and enough additional Flour to make a soft dough.
5. Place half the remaining Flour on a pastry board, and then turn the Dough out onto the board.
7. Knead the Dough, adding the remaining Flour as needed. Knead for 10 minutes or until the Dough is soft and elastic.
8. Place the kneaded Dough in a greased or floured bowl or plastic bag; cover or seal and allow to rise for 1 hour or until doubled in bulk.
9. Punch the raised Dough down and divide into 4 sections; roll each section into a ½” cylinder.
10. Fasten 3 strips together at the top; add the fourth strip on top and braid the loaf ; the fourth strip will start out down the middle and
should be braided from side to side with the other strips.
11. Place on greased cookie sheet or jelly roll pan; cover and allow to rise (away from drafts) until doubled in bulk – about 1 hour.
12. Brush the tops with a beaten Egg and sprinkle with Poppy or Sesame Seeds.
13. Bake in a 400o oven for approximately 25 – 30 minutes or until a golden color and the bread sounds hollow when tapped on the bottom.
14. Remove from pan and cool on a wire rack.

Note: The dough may also be baked in 2 regular loaves or in circle.

Yield: 1 large Loaf or 2 smaller ones or one small one and 6 rolls

NOTE: This recipe may also be made in a ‘Stand Mixer’. Place all the dry ingredients in the bowl and mix with the paddle beater – just to blend. Add the softened Butter and mix again. (You may also melt the butter first, if desired) Slowly add the Egg/Water Mixture while the mixer is running on low speed. Once the Dough has formed, replace the paddle beater with the dough hook and run again at low speed for 7 minutes. Take the Dough out of the bowl and place it back with the top side down. Run again at low speed for at least another 5 minutes. Proceed at this point from #8 above.