Challah I

Vegetarian
Dairy Free
Health score
4%
Challah I
220 min.
16
302kcal

Suggestions


Challah, a traditional Jewish bread, is not just a staple for Shabbat and holidays; it’s a delightful treat that brings warmth and joy to any gathering. This recipe for Challah I is perfect for those who appreciate the art of baking and want to create something truly special. With its beautiful braided shape and golden crust, this bread is as pleasing to the eye as it is to the palate.

What makes this Challah recipe stand out is its simplicity and the use of wholesome ingredients. Made with active dry yeast, honey, and a blend of unbleached all-purpose flour, this bread is both vegetarian and dairy-free, making it suitable for a variety of dietary preferences. The process of kneading the dough and watching it rise is not only therapeutic but also a wonderful way to connect with the age-old traditions of bread-making.

Imagine the aroma of freshly baked Challah wafting through your kitchen, inviting family and friends to gather around the table. Whether you enjoy it plain, with a spread of your favorite dairy-free butter, or as the base for a delicious French toast, this bread is sure to impress. So roll up your sleeves, gather your ingredients, and embark on a baking adventure that will fill your home with love and the irresistible scent of homemade bread.

Ingredients

  • tablespoon yeast dry
  •  eggs 
  • 0.5 cup honey 
  • tablespoon salt 
  • cups flour all-purpose
  • tablespoons vegetable oil 
  • 2.5 cups water (110 degrees F/45 degrees C)

Equipment

  • bowl
  • oven

Directions

  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt.
  2. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  3. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Beat the remaining egg and brush a generous amount over each braid.
  6. Sprinkle with poppy seeds if desired.
  7. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Nutrition Facts

Calories302kcal
Protein10.16%
Fat14.44%
Carbs75.4%

Properties

Glycemic Index
7.95
Glycemic Load
39.06
Inflammation Score
-4
Nutrition Score
10.049999950049%

Nutrients percent of daily need

Calories:302.37kcal
15.12%
Fat:4.82g
7.41%
Saturated Fat:0.88g
5.48%
Carbohydrates:56.59g
18.86%
Net Carbohydrates:54.81g
19.93%
Sugar:8.9g
9.89%
Cholesterol:30.69mg
10.23%
Sodium:451.39mg
19.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.63g
15.26%
Vitamin B1:0.52mg
34.76%
Selenium:23.83µg
34.04%
Folate:124.31µg
31.08%
Manganese:0.44mg
21.95%
Vitamin B2:0.36mg
21.2%
Vitamin B3:3.81mg
19.05%
Iron:3.1mg
17.21%
Phosphorus:85.85mg
8.59%
Fiber:1.78g
7.1%
Vitamin K:6.47µg
6.16%
Copper:0.11mg
5.35%
Vitamin B5:0.44mg
4.41%
Zinc:0.59mg
3.95%
Magnesium:15.47mg
3.87%
Vitamin E:0.4mg
2.68%
Potassium:86.25mg
2.46%
Vitamin B6:0.05mg
2.39%
Calcium:16.08mg
1.61%
Vitamin B12:0.07µg
1.23%
Vitamin D:0.17µg
1.1%
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