Challah in a Hurry recipe

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Ingredients

1 ½ cups warm water (110 degrees F/45 degrees C)
1 cup margarine, melted
¾ cup white sugar
3 egg, beaten
4 ½ teaspoons active dry yeast
1 teaspoon salt
7 ½ cups bread flour
1 egg, beaten
2 tablespoons poppy seeds
2 tablespoons sesame seeds

Nutrition Info

90.5 calories
carbohydrate: 5.6 g
cholesterol: 24.8 mg
fat: 7.2 g
fiber: 0.3 g
protein: 1.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 157.4 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs

  2. In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.

  3. Knead dough on a floured surface with remaining flour until smooth.

  4. Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.

  5. Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.

Recipe Yield

2 braided loaves

Recipe Note

Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!

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