Challah Bread

My New Years resolution has been to learn to bake. My neighbor gave me this recipe for Challah Bread. While time consumptive it is very easy and fun. I have added her traditional braid instructions, but you can also make short lengths rolled and knot it up in a nice manor and make rolls. Both are delicious.

What you will need:
1 pkg - active dry yeast
2 eggs slightly beaten
1 ¼ C warm water
5 – 5 ½ C flour
1t salt
1 egg yolk beaten with 1T water
¼ C honey
¼ C oil


In a large bowl dissolve yeast in water. Let sit until yeast bubbles (about 15 min.)
Stir in salt, honey, oil and eggs.
Gradually beat in about 4 ½ C flour to make a stiff dough
Turn dough onto floured board and knead until smooth and satiny (15 – 20 min.) adding flour as needed to prevent sticking.
Turn dough in a lightly greased bowl, cover and let rise in a warm place 1 ½ - 2 hours


Punch dough down
Knead briefly on lightly floured board to release air.
Set aside about ¾ C of dough and cover it
Divide remaining dough into 4 equal parts.
Roll each to about 20” long
Braid on a greased baking sheet as follows:
Pick up strand on right; bring it over next strand, under the 3rd strand and over the 4th strand on right until braid is completed. Pinch ends together.
Roll the reserved dough into a 15” long strip and cut into 3 pieces
Braid the 3 pieces and lay on top of large braid
Let rise in a warm place until bread almost doubles about 1 - 1 ½ hours


Use soft brush and spread egg yolk and water mixture evenly over braids
Bake @ 350° for 27 – 30 minutes
Bread is done when you tap and it sounds hollow