Friday, November 27, 2009

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread
Adapted from Betty Crocker's New Cookbook

Printable Recipe


2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook


  1. This bread looks really beautiful, love the braid.

  2. Awesome!! So neat and nicely braided.

  3. I found your blog on the Foodie Blogroll site. These recipes all look great!

  4. Thanks Jamie for joining my blog! I went and looked at your blog as well. Looks great!

  5. Janice and Anncoo -

    Don't you just love the look of this bread? I love pretty looking bread. :)

  6. I tried baking bread once but it failed. Since then, I never dare try making them again. Seeing your yummylicious looking bread motivates me to try making them again.

  7. Hi Corine-
    I know baking can be tough in the beginning but as you practice more and more, you'll find yourself an excellent baker! :) When I first tried making bread, I failed miserably. :)

  8. wow, i ever wonder, how these breads are made. Thanks for sharing. It looks perfect

  9. Hi Lavanya Siva-
    Now you know it's not that hard to make these braid bread. :) Thanks for your comment!

  10. You did a stunning job with this bread! I might add a touch on cardamom to it because that is my favorite kind of braided bread.

    I love Betty Crocker too!! :-)

  11. You did it so beautifully. I love home made bread. The smell fresh from the oven is beyond the description of words....just best.