home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Poppy Seed Challah Bread

A braided bread made from dough that is enriched with eggs and oil. Traditionally a Jewish Sabbath and holiday bread.
share on pinterest share on facebook email recipe print recipe
Poppy Seed Challah Bread
100% of users like this recipe
( 17 votes )

What do you think?









Servings: 6
Total Time: 4 hours
Recipe by: Frankie

Ingredients

1/2 cup warm water
2 TBSP raw honey
1 packet active dry yeast (about 2 tsp)
3 cups all-purpose flour
1 tsp salt
1/4 cup flavorless cooking oil plus a little extra
3 large eggs (1 egg reserved for glaze)
2 tsp poppy seeds

Directions

1. Stir together the water, honey, and yeast in a large mixing bowl or stand mixer bowl. Stir in the flour, salt, 1/4 cup of oil, and 2 of the eggs until a dough forms and pulls away from the sides of the bowl.

2. Knead the dough by hand for about 8 minutes or in the stand mixer with a dough hook for about 5 minutes.

3. Form the dough into a smooth ball and place in a large bowl with a little oil. Flip the dough ball around to lightly coat in the oil. Loosely cover the bowl and set in a warm place to allow the dough to rise, about 2 hours.

4. Divide the dough into 3 equal size pieces and roll each piece into a rope about 15 inches in length.

5. Place the ropes side by side with about 1 inch between them. Pinch the ends of the ropes together on one side and fold a little underneath. Braid the ropes by taking a rope on one side and passing it over the center rope (now the rope you just passed over then center rope is the NEW center rope), now take the rope on the other side and pass it over the NEW center rope (which is the first rope you moved over). Continue this pattern alternating sides until you get to the end. When you get to the end pinch the ropes together and fold a little underneath.

6. Line a baking sheet with parchment paper and carefully place the braided loaf on top. Loosely cover with plastic wrap or a damp towel for 1 hour.

7. Preheat the oven to 375°F.

8. Beat the remaining egg in a small bowl and brush it all over the top and sides of the bread loaf (give it a good coating, but you probably won't use all of the egg). Sprinkle on the poppy seeds.

9. Bake in the preheated oven for 25 to 30 minutes or until it's a deep golden brown.




Recipe Feedback


Be the first to share feedback






For Your Kitchen