Rich Challah Braided Egg Bread Recipe

Name: Rich Challah Braided Egg Bread
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Water; 6 large eggs; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1 1/2 teaspoons salt; 6 cups all-purpose flour; Instant Yeast; Egg Yolks

This challah recipe achieves the perfect egg-to-flour ratio, resulting in a luxuriously tender and flavorful bread. With roughly one egg per cup of flour, this recipe is ideal for both bread machine users (dough cycle) and those who prefer hands-on mixing. Beyond its incredible taste, this challah is also destined to become the best French toast you've ever had! (Cooking time excludes rising time.)

Prep Time 30 mins

Cook Time 50 mins

Calories 231.9 kcal

Protein 12g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rich Challah Braided Egg Bread

Water
6 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1 1/2 teaspoons salt
6 cups all-purpose flour
Instant Yeast
Egg Yolks

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How to Make Rich Challah Braided Egg Bread

**Bread Machine Method (Optional):** Add ingredients to your bread machine pan in the order recommended by your manufacturer. Select the dough cycle and press start.
**After the dough cycle beeps**, carefully remove the risen dough from the bread machine.
**Stand Mixer Method:** In a stand mixer (KitchenAid or similar), combine the dry ingredients (flour, sugar, salt, yeast) on low speed until just combined.
**Add the wet ingredients:** Add the eggs one at a time, mixing well after each addition. Then, stir in the oil.
**Increase the mixer speed** to medium and gradually add the milk in a slow stream. Knead until the dough is soft, smooth, and slightly warm (approximately 3-4 minutes).
**First Rise:** Grease a large bowl, place the dough inside, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
**Shape the Challah:** Gently punch down the risen dough and turn it out onto a lightly oiled surface. Let it rest for 5 minutes.
**Divide and Roll:** Shape the dough into a log and cut off one-third. Set aside. Divide the remaining dough into three equal pieces and roll each into an 18-inch rope.
**Braid the Challah:** Braid the three ropes together, starting from the middle and braiding to one end. Pinch the ends together and tuck them under. Repeat on the other side.
**Add the Smaller Braid:** Divide the reserved dough into three pieces and roll each into a 13-15 inch rope. Braid these three ropes together using the same method and place this smaller braid on top of the larger braid.
**Second Rise:** Grease a large (1/2 sheet) baking sheet. Place the braided challah sideways, from corner to corner, on the prepared baking sheet.
**Egg Wash (Optional):** Whisk together 1 egg yolk with 1 tablespoon of water and brush gently over the challah.
**Final Rise:** Let the challah rise again until almost doubled (about 30-45 minutes).
**Bake:** Preheat oven to 350°F (175°C). Bake for 35-45 minutes, loosely covering with foil after 15-20 minutes to prevent over-browning.
**Cool and Enjoy:** Let the challah cool completely on a wire rack before slicing and serving.