Challah Bread
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 66.4
- Total Fat: 2.0 g
- Cholesterol: 18.5 mg
- Sodium: 65.7 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
View full nutritional breakdown of Challah Bread calories by ingredient
Introduction
Just a quick note to say thanks for the positive feedback about my recipe. Just a few tips about my recipe. I have a fan in my oven which allows me to reduce the temp. The temp in my recipes is about 10 degrees C. lower than in a conventional oven. That is about 25 degrees F. lower. This recipe makes a huge loaf of bread which is great plain, with your favorite spread or as french toast. See Challah French Toast. Just a quick note to say thanks for the positive feedback about my recipe. Just a few tips about my recipe. I have a fan in my oven which allows me to reduce the temp. The temp in my recipes is about 10 degrees C. lower than in a conventional oven. That is about 25 degrees F. lower. This recipe makes a huge loaf of bread which is great plain, with your favorite spread or as french toast. See Challah French Toast.Number of Servings: 40
Ingredients
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1.5 ounce fresh yeast (50 grams) or 2 tsp active dry yeast
1.25 Cup tepid water
.25 Cup white flour
1/3 Cup granulated suger
1/4 Cup corn oil
3 large eggs
1 tsp salt
3.25 Cups white flour
1 large egg
Directions
In a very large bowl,
Combine the first 3 ingredients and let set 20 to 30 minutes.
Combine next 4 ingredients and add to the first 3 ingredients above.
Then add 3.25 Cups of white flour, cover with plastic wrap and let it stand until double in size. (About 1.5 - 2 hours)
Punch down the dough, knead for 5 minutes and split into 3 equal pieces. Roll each piece to about 12 inches long and braid.
Place on a greased baking tray, cover and let it sit about 20 minutes. Stick your finger into the dough and if it does not bounce back it is ready for the oven.
Brush the top with egg wash and bake until golden brown.
When you thump the bottom of the loaf it should sound hollow.
Heat induction oven to 375 F. or 180 C. bake about 40 minutes
Serving Size: About 40 slices 2 cm thick. The loaf will yield about 20 large slices. I cut the loaf in half long ways then slice each half into 20 - 2 cm thick slices. See photo.
Number of Servings: 40
Recipe submitted by SparkPeople user CAPTAINKIWI.
Combine the first 3 ingredients and let set 20 to 30 minutes.
Combine next 4 ingredients and add to the first 3 ingredients above.
Then add 3.25 Cups of white flour, cover with plastic wrap and let it stand until double in size. (About 1.5 - 2 hours)
Punch down the dough, knead for 5 minutes and split into 3 equal pieces. Roll each piece to about 12 inches long and braid.
Place on a greased baking tray, cover and let it sit about 20 minutes. Stick your finger into the dough and if it does not bounce back it is ready for the oven.
Brush the top with egg wash and bake until golden brown.
When you thump the bottom of the loaf it should sound hollow.
Heat induction oven to 375 F. or 180 C. bake about 40 minutes
Serving Size: About 40 slices 2 cm thick. The loaf will yield about 20 large slices. I cut the loaf in half long ways then slice each half into 20 - 2 cm thick slices. See photo.
Number of Servings: 40
Recipe submitted by SparkPeople user CAPTAINKIWI.
Member Ratings For This Recipe
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ALILDUCKLING
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AGASSIFAN
Cannot wait to make this...TY! - 8/13/11
Reply from CAPTAINKIWI (8/14/11)
Note: This is my first attempt at recording a recipe and I am making some mistakes. The amout of flour in the first 3 ingredients is .25 Cup not 3.50 cup. The cooking temp and time has now been added. Please forgive me for the mistakes and thanks for the encouragement.