Ingredients
- 4 teaspoons active dry yeast
- 1/3 cup sugar
- 1 cup warm water (about 110 degrees)
- 6 tablespoons unsalted butter, melted
- 3 eggs
- 3 1/2 to 4 1/2 cups flour
- 1 tablespoon salt
Directions
Place the yeast, sugar and warm water in a mixing bowl. Stir and let stand for about 10 minutes, until creamy and foamy. Add the melted butter and eggs and mix well.Combine the flour with the salt. Add it to the yeast mixture, 1 or 2 cups at a time, until it forms a soft dough. Place the dough on a well-floured board and knead until the dough becomes smooth and elastic, about 5 minutes. Place the dough in a large, well-greased bowl, then flip the dough over to coat with oil. Cover with plastic wrap or a towel and let stand in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 375 degrees. Punch the dough down, form it into a loaf and place in a greased loaf pan. Bake for about 1 hour, or until the bread is golden brown and sounds hollow when tapped. Let cool before slicing.
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By melbelv
on December 24, 2011
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I didn't have all-purpose or bread flour when I made this, so I used a mixture of white whole wheat/ cake flour. The loaf was huge! Someone else had used a 9x13 dish for this recipe, but I will have to use a baking sheet next time I braided the dough, and let it rise twice before baking. It was in the oven at 375 for 40 min, tented with foil halfway through.. I probably could have pulled the bread out sooner though. I had never had challah before this, so I have no idea how on point my results were. The flavor was good though, didn't need butter to be enjoyed. I plan on making french toast in the morning, or maybe a french toast casserole on Christmas morning.
By rach1210
on December 21, 2011
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go to recipe for challah and cinnamon buns! half the dough braided for challah and the other half for cinnamon buns. the fun part is letting kids shape small pieces of the dough and then find out what their baked masterpiece has become! for example, poking holes for nutella...do not work the way a six year old expects. the good news is that theres no wrong way to put nutella on challah, always delish!
By Angeladystrophy
Minneapolis, MN
on May 21, 2011
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This recipe is easy to follow and very accurate. I found that the full 4 1/2 cups of flour was necessary, probably because my eggs had double yokes(who knew!. For future knowledge, there are 2 teaspoons of yeast in a packet of dry yeast and I only baked the bread for 50 minutes, not the full hour. My family LOVED the end result!
Read all 23 reviews