READY IN 3+ hrs

High-Altitude Challah

Read Reviews (6)

"I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do." — greeny4444

Directions

Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.

Kitchen-Friendly View

PREP 2 hrs 45 mins
COOK 35 mins
READY IN 3 hrs 20 mins

Reviews More Reviews

Aug 02, 2010

Fabulous, reliable, can be made with oil instead of butter for those keeping kosher. I have a sea-level recipe that is not nearly as good...planning to try to adapt this one to sea level this week!

—Rachel

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May 11, 2010

I live at 7500 feet, this bread turns out beautifully.

—WarTater

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8 Ratings

Oct 17, 2008

Great recipe. It only took 20 minutes to bake. I am sure this is because of my low altitude. Looks and tastes great. I am glad I found it.

—Ms. Recluse

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Dec 06, 2011

Delicious! I live at 9500ft, this recipe turned out great! I can't stop eating it. Fast and easy too.

—gastropoda

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Mar 10, 2013

Works great although I'm not sure it needs that much yeast. I used a mixture of WW flour, AP flour and bread flour. Also, there is enough to make 2 smaller loaves with this too. As this is my first challah, I'm not sure what is good and what isn't. This is overall a good bread for sure.

—merlion

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Oct 15, 2012

Love this bread, family loves it! Made 4 loaves this weekend, kept one at home, and took 3 to a church potluck. There's not even one slice left. Just a note... I use the leftover egg whites from the separated eggs to brush on the loaf before baking, works great.

—JanRenae

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Nutrition

Calories
181 kcal
9%

Carbohydrates
27.3 g
9%

Cholesterol
84 mg
28%

Fat
5.4 g
8%

Fiber
1.1 g
4%

Protein
5.5 g
11%

Sodium
292 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

High-Altitude Challah

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 181
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
Saturated Fat 2.7g 14 %
Cholesterol 84mg 28 %
Sodium 292mg 12 %
Potassium 78mg 2 %
Total Carbohydrates 27.3g 9 %
Dietary Fiber 1.1g 4 %
Protein 5.5g 11 %
Sugars 3.1g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 3 %
Iron 19 %
Thiamin 28 %
Niacin 26 %
Vitamin B6 3 %
Magnesium 4 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.