Best 4 Rich Challah Braided Egg Bread Recipes

BRAIDED EGG BREAD (CHALLAH)

Steps:

• 1. In a large bowl, combine sugar, salt, yeast and 1 cup flour.
• 2. In a 1 quart saucepan over low heat, heat milk and butter until milk is warm and butter is melted.
• 3. If milk is too hot, bring temp down to around 120 degrees.
• 4. With mixer at low speed, beat milk mixture into dry ingredients, just until blended. Beat at medium speed two minutes more.
• 5. Reserve 1 egg yolk. Add remaining egg white and 2 eggs, and 3/4 cups flour. Beat 2 minutes. Stir in 1 1/4 cups flour to make a soft dough.
• 6. Turn dough onto floured surface and knead until smooth and elastic about 10 minutes working in more flour while kneading. (Work through the pain!!!)
• 7. Shape dough into a ball and place in a greased bowl, turning dough over to grease top. Cover with a damp towel and let rise in a warm place until doubled in bulk. (about an hour)
• 8. Punch down dough, turn onto floured surface. Cover with bowl and let rise 15 minutes. Grease large cookie sheet.
• 9. Cut 2/3 dough into 3 equal pieces. On floured surface, with wet hands, roll each piece into a 13-inch rope. Place ropes side by side and loosely braid.
• 10. For top part of loaf, cut remaining piece of dough into 3 equal pieces and roll into a 14 inch long rope. Braid as before, but smaller than the last.
• 11. Place smaller braid on top of first one, stretching if necessary.
• 12. Seal ends and place on greased cookie sheet.
• 13. Cover with damp cloth again and let rise until doubled. (about 45 minutes)
• 14. Preheat oven to 375 degrees.
• 15. in a small bowl, beat egg yolk and 2 Tbsp. water. Brush the loaf with egg yolk and sprinkle generously with sesame seeds.
• 16. Bake 30 minutes or until loaf is golden.
• 17. Cool on wire rack.

RICH CHALLAH (BRAIDED EGG BREAD)

Steps:

• In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
• After beep, remove risen dough and follow directions on how to shape and bake below.
• In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
• Add eggs one at a time, allow to mix in before adding next one, then add oil.
• Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
• Grease a bowl and place dough in bowl turning to coat.
• Allow to rest and rise until double in size.
• ***Shaping and baking***.
• Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
• Shape dough into a log and cut off 1/3; set aside.
• Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
• Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
• Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
• Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
• Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.

RICH EGG BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
• Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.

BRAIDED ROUND CHALLAH

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine honey, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Starting at 1 end of braid, loosely wrap dough around itself to form a coil. Tuck ends under; pinch to seal. Cover with a kitchen towel and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350°., For egg wash, whisk egg with water; brush over loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.