Challah Best Quick Bread

Challah Best Quick Bread

Joanne 4

This is a Jewish egg bread, often braided for a beautiful presentation. Top it with sesame seeds.

Modified from: Challah I

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Serving size has been adjusted!

Original recipe yields 10 servings



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  1. In a large bowl,mix dry ingridients add water,milk, lemon juice. Beat in honey, oil, 2 eggs yolks Knead until smooth and elastic and no longer sticky, adding flour as needed.
  2. 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 baking tray and place finished braid or round on each.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  5. 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.
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