Best Challah (Egg Bread) Recipe | Yummly

Best Challah (Egg Bread)

SMITTEN KITCHEN(6)
Jennifer C.: "sweet and chewy-- I may have underbaked it-- but…" Read More
10Ingredients
60Minutes
300Calories
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Ingredients

US|METRIC
  • 3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
  • 1 tablespoon granulated sugar
  • 1 3/4 cups lukewarm water
  • 1/2 cup olive oil (plus more for greasing the bowl)
  • 5 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon table salt
  • 8 1/2 cups all purpose flour
  • 1/2 cup raisins (about 70 grams per challah, if using, plumped in hot water and drained)
  • sesame seeds (or Poppy, for sprinkling.)
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    NutritionView More

    300Calories
    Sodium15% DV370mg
    Fat11% DV7g
    Protein14% DV7g
    Carbs16% DV49g
    Fiber8% DV2g
    Calories300Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol55mg18%
    Sodium370mg15%
    Potassium105mg3%
    Protein7g14%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber2g8%
    Sugars7g14%
    Vitamin A2%
    Vitamin C0%
    Calcium2%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(6)

    Jennifer C. 2 months ago
    sweet and chewy-- I may have underbaked it-- but it was great!
    Grey E. 2 years ago
    I had some egg yolks to get rid of, so I used one egg and all the rest was yolk. It came out BEAUTIFULLY, although my braiding skills need tons of work. I will be making this again. Tip: for a perfectly chewy crust, spray water into your oven every 5 minutes. Also, cover the loaf loosely with foil when the color gets just shy of where you want it— it’ll prevent overbrowning
    Roxanne 2 years ago
    taste great, i even forgot to put salt in it lol
    Merrily Besvinick 2 years ago
    Beautiful, fragrant, delicious.
    Nancy Finfer 3 years ago
    I've been making challah for years and hands down this recipe makes the best I've ever had. It's not heavy or too dense. I get so many compliments when I that it to synagogue for our Friday Oneg
    Kristin Longley 4 years ago
    This truly is a fantastic challah recipe. I get consistent results that everyone raves over. My one adaptation (actually taken from another version of the Smitten Kitchen recipe) is to use warm milk instead of water as I grow the yeast. The challah turns out rich and flavorful, and her recommendation to have one of the risings in the refrigerator was a revelation for me.

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