Braided Challah Bread

Braided Challah Bread

For Thanksgiving at both of our parents’ homes I signed up for bread, along with some other food items. I began looking at what type of bread to make and thought I would make something a little different. So, I made a braided Challah bread and also homemade crescent rolls. They were both absolutely delicious and were beautiful centerpieces to the tables as well. Not too hard to make, this bread is the perfect option for something a little different. I did not slice it but just let people pinch off some for themselves. This week, enjoy the Challah bread recipe and look for the Crescent Rolls recipe next week! Yes, that’s MY bread pictured!

2 packages (2 1/4 teaspoons each) active dry yeast
1 cup warm water
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 eggs
6-7 cups all-purpose flour
1 egg
1 teaspoon cold water

In a large bowl, dissolve the yeast in the warm water. Add oil, sugar, salt, 4 eggs, and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto lightly floured surface and divide in half. Divide each half into thirds. Shape each piece into a 15 inch rope. Place 3 ropes onto a greased baking sheet and braid. Pinch ends of ropes together and tuck underneath loaf to seal. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.

Beat 1 egg with cold water. Brush mixture over braids just before placing in oven. Bake at 350 degrees for 30-35 minutes or until golden brown. Allow to cool on wire racks. Yield 2 loaves

Nutrition Facts: 1 serving (1 slice) equals 137 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.

Recipe adapted from Taste of Home