Jewish Egg Bread

Name: Jewish Egg Bread
Cuisine: Israeli
Ingredients: ¾ cup water; 1 tablespoon honey; 2 large eggs; 3 cups bread flour; 3 tablespoons vegetable oil; ¼ cup vegetable oil; 4 cups bread flour; 2 large eggs plus 1 egg yolk; 1½ tablespoons honey; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1 tablespoon plus 1 teaspoon gluten; 2 teaspoons salt; 1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast; 1¾ teaspoons SAF yeast or 2¼ teaspoons bread machine yeast; 1 tablespoon gluten; 1½ teaspoons salt; 1 cup water; 2 large eggs plus 1 egg yolk; 1 tablespoon poppy or sesame seeds, for sprinkling; 1 tablespoon poppy or sesame seeds, for sprinkling

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Challah, meaning “offering” in Hebrew, is a traditional Jewish egg bread that, as far as I am concerned, has no peer. It is served with every Sabbath meal and on Jewish holidays. This nondairy version can be baked inside the machine, or the dough can be removed and shaped into a traditional braid or coil and then baked in the oven.

Ingredients

Asia
Israel
Jerusalem
Vegetarian
Bread
Mediterranean

Ingredients

Method