Traditional Egg Bread (Challah)

I use this for Runza as well as the traditional Challah bread.  This recipe is directly from a New York Times recipe publication quite a few years ago.

Traditional Egg Bread (Challah)

1 teaspoon sugar
1/2 cup warm water
3 teaspoons yeast
4 cups flour
4 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2 eggs
1/4 cup warm water
1 egg yolk, beaten with
1 teaspoon water
Preheat oven to 400°F
Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix, let stand 10 minutes until foamy.
Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes, or by hand. Dough should be a little sticky. Place in oiled bowl, cover and let rise in warm place until double in bulk. Punch down dough. Let rise again until double in bulk. Punch down again. Divide dough into 3 equal parts. Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk. Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.


If you are using this for Runza, after the first rise, roll the dough, follow the Runza directions – rolling the dough, fill, and seal.  Allow these to sit for about 20 minutes for the second rise.  Bake per the Runza directions.


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  2. Sir? After adding the second six ingredients, what do you do with the rest of them
    that you have listed please? I’m a little confused. Are they a basting thing?

    Thank you,

    • Danny-the remaining items (1 yolk beaten with 1t. water) is brushed on dough after final raise, before adding seeds to the braided dough, as in the instructions. It’s an egg-wash.

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