Preparation info

  • Dough Yield: About


    braids at 1.125 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

Challah is a Classic Braided Egg Bread of European origin. It is wonderfully versatile, and can be formed into innumerable braids and rolls, seeded or not, or baked in loaf pans, braided or not. It keeps well due to the substantial amount of eggs and oil in the dough. Old challah makes delectable French toast. The challah described here is the same as that used for the braiding exercises in Chapter 9.