Egg Bread Challah
6 servings
180 minutes
Egg bread challah is a symbol of warmth and tradition in Jewish cuisine. This airy, tender bread with a golden crust and soft, slightly sweet flavor is an integral part of Sabbath and festive meals. Its history dates back to ancient times when Jewish families prepared challah as a sign of blessing and abundance. The main feature of this recipe is the braiding that creates an aesthetically pleasing shape and promotes even baking. Eggs and butter give the bread a rich flavor, while poppy seeds add a light nutty note. Challah is perfect with soups, pâtés, or simply with honey and butter. Each piece is filled with coziness and family warmth.
1
Melt the butter and pour it into the flour mixed with yeast and salt. Add water and mix thoroughly. Add 3 eggs and the egg white. Knead the dough.
- Butter: 75 g
- Wheat flour: 500 g
- Dry yeast: 7 g
- Salt: to taste
- Water: 225 ml
- Chicken egg: 4 pieces
- Chicken egg: 4 pieces
2
Place the dough in a greased container and let it sit for 1 hour.
- Butter: 75 g
3
Divide the dough into 6 equal parts and roll each into a sausage.
4
Braid two strands from the dough. Cover with film and leave for 1 hour.
5
Preheat the oven to 200 degrees. Place the braids on a greased baking sheet.
- Butter: 75 g
6
Brush the bun with egg yolk and sprinkle with poppy seeds. Bake for 35 – 40 minutes.
- Chicken egg: 4 pieces
- Poppy: 1 tablespoon