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Challah Bread - This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day. Yum

Homemade Challah Bread

This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day.
Course Bread
Cuisine Jewish
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 1 Loaf
Author Tiffany Bendayan

Ingredients

For Challah

  • 1/4 oz Packet of Instant Yeast
  • 3 1/2 Cups of Flour
  • 1/2 Cup of Sugar
  • 1 Teaspoon of Salt
  • 3/4 Cups of Water
  • 2 Eggs
  • 1/3 Cup of Vegetable Oil

For Topping

  • 1 Egg Yolk
  • 1 Teaspoon of Water
  • 1/2 Teaspoon of Flour
  • 1/2 Teaspoon of Sugar
  • 1/2 Teaspoon of Water
  • Sesame Seeds

Instructions

  1. In the bowl of a mixer, pour in the yeast, flour, sugar, salt, water and eggs
  2. Using a dough hook, mix on medium - high speed for 5 minutes
  3. Add the oil slowly and continue mixing until the dough is soft and has absorbed all the oil. About 10 minutes
  4. Remove from mixer, sprinkle some flour on top of the dough and cover the bowl with a clean kitchen towel
  5. Place the bowl in a dark place away from drafts to proof (Could be inside an oven, as long as it turned off). For 1 1/2 to 2 hours or until the dough has tripled its size
  6. Remove dough from bowl and onto a floured surface. If it seems to sticky, add some more dough and mix until you get a nice round ball
  7. Divide the ball into 3 equal parts. Roll each part into a long rope
  8. Attach the 3 ends of the ropes together and braid into a challah shape
  9. Place the challah in a sheet pan lined with parchment paper or silicone mat
  10. Cover with a kitchen towel and let it proof for 30 minutes
  11. Meanwhile, preheat oven to 350 degrees Fahrenheit
  12. In a small bowl, combine the egg yolk, water, sugar and flour
  13. Brush the yolk mixture on top of the bread, covering each nook and cranny
  14. Sprinkle in the sesame seeds
  15. Bake for 25 to 30 minutes or until browned on top
  16. Enjoy!
  17. Brush the top of the bread with yolk mixture