Homemade Challah bread recipe that's so delicious it will disappear in minutes. Everybody asks for this family "secret" recipe!
Prep Time 2hours20minutes
Cook Time 25minutes
Total Time 2hours45minutes
Author Kelly @ Trial and Eater
4 1/2teaspoonsquick rise yeast(2 packes)
3largeeggs(2 for dough, 1 for glazing)
Prepare the yeast by mixing in with warm water and sugar. Once yeast starts to bubble, mix in 2 cups of the flour and a dash of salt.
Let rise 1 hour.
Slowly add in remaining (4 cups) flour and 2 eggs, using a dough hook to knead together.
Let rise 1 more hour.
Take dough out of bowl and knead well, adding more flour if necessary. Divide dough into 3 sections,
Take each section and divide again into 3 more sections, making long strips of dough for braiding. Braid 3 dough strips together each for 3 challah's. Dust each loaf with remaining beaten egg.
Bake at 350 for 25 minutes or until golden brown.
Note: turns out, the original recipe from grandma also called for 1/2 cup olive oil. I didn't discover this until years after making it without oil, so it tastes great either way. But if you want to include the olive oil, add it in before the final rise.