I could tell you that this recipe is special to us because a sweet lady at church makes it every week for communion bread, and it would be true. But it wouldn’t be the whole truth.
The rest of the story is just this: it’s special to us because it’s downright delicious! It’s moist and soft and fluffy, if you don’t get in a hurry while it’s rising. It’s also just a little bit sweet and tastes a lot like doughnuts.
9yo Becca makes it for us often, and others in our house make it occasionally. No matter who makes it, there is always great rejoicing. Tonight we’re making the small rolls for egg salad sandwiches at the church fellowship meal tomorrow. We’re using homegrown eggs and homemade mayonnaise. Mmmm.
Challah Bread
makes 2 braided loaves, 16 large (hamburger sized) buns, or 32 small rolls.
- 2 eggs
- 6 TBSP butter ( cut up, softened)
- 1 1/2 cups very warm water
- 2 1/2 tsp salt
- 6 TBSP sugar
- 4 tsp yeast
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- 6 cups flour
Combine all ingredients except flour. Let sit for 10 minutes or until yeast is active and bubbling. Add flour 1 cup at a time, mixing with a dough hook or stirring and kneading by hand, until dough forms a ball. Cover and let rise until double, about 45 minutes.
Punch down, let rest 10 minutes, and shape as desired. Let rise until double, 20-40 minutes. Brush with a mixture of 1 egg yolk plus 1 Tbs water.
Bake braided loaves in preheated the oven at 375 degrees for 15 minutes. Cover with foil and bake another 15 minutes. Bake rolls for 15-20 minutes, depending on size.
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What kind of flour do you use?
freida,
My friend who gave me the recipe uses bread flour, but we find that plain old all purpose flour works just fine. I used to add some gluten but couldn’t tell the difference when I left it out so we don’t use it anymore.
My 8 yr old daughter has been wanting to make some bread and I am excitied to give this receip to her to try, Thank you.
Sounds delish! I can’t wait to try it. I used to make a bread machine Challah but then our bread machine broke and I didn’t try the recipe without the machine.
I plan on making this today, using your recipe. I want to make one loaf, and use the other half for hamburger rolls. Thanks for posting.
Would this work with soft pastry whole wheat flour? I am thinking it would be too heavy.
So this doesn’t require any kneading before the first rise? Just stir in all the flour and then let it rise?
Well, that was what I meant by working the flour in by hand or machine. Maybe I should reword the recipe.
I don’t knead it long – just until it forms a nice dough that’s not too sticky.
Ooh, this recipe is pretty similar to the one we use for bierrocks (delicious yeast bread pockets filled with cabbage and beef). I’ve always wondered if the bread would be a good loaf on its own, and now I’m encouraged to give it a go. Thanks for posting this!
Challah bread has eggs in it, but typically will not use butter (It is a Jewish bread, no mixing of meat (eggs) and dairy.) If you like this bread, check out brioche recipes
@Bethany
soft Pastry Flour does not work for bread. However, I have seen some recipes that use whole wheat pastry flour along with white Bread flour to get some gluten.
I will have to make this, or get my 10 year old to do it. Do you think it would work with a bread machine?
It was originally a bread machine recipe, but we don’t have one so we do it in the mixer & oven. Should be just fine for you!
Does this receipe actually use 3 eggs then? 2 for the dough and one egg yolk at the end to brush on?
Just want to make sure I have enough eggs.
I am kinda scared of making bread but I need to get over it and start saving money.
Made this recipe today, so wonderful. For me next time I need to use my insulated baking sheets, these loaves got too dark on the bottom. Wonderful texture, very delicious.
Crayl,
I love my stoneware for this bread, cookies, and nearly any other baked goods that will fit on it. The bottom gets crisp but never too dark.
I made it yesterday, it was super easy and delicious! Mine also got a little too dark on the bottom (I just cut off the bottom and all was well). Also, I would add that if you live in a cooler climate, you might want to do the proofing and rising in a warm oven, otherwise, you might be waiting all day for it to rise.
Yeast in communion bread? Is that common? I’ve never heard of that. I thought it was “supposed’ to be unleavened. Maybe that’s a regional thing where I grew up or something…. I guess I’ll have to research.
This is not challah! Challah is parve. Please just call it egg bread or something.
So glad I found your blog through the other 3 Moms’ sites. I make our family’s bread and would really love to try this recipe. Thanks for sharing it!
I saw a few other challah recipes online, the kosher recipe is very similar, only is uses oil instead of butter.
I think this recipe looks great, can’t wait to try it tomorrow.