Thursday, September 2, 2010

Att: Bread Bakers! Make Challah Traditional Braided Bread!

The joy that comes from making and eating your own bread is amazing!  I have learned how to make all types of bread including really good gluten free loaves.  Most cultures around the world eat some form of bread.  I like that this challah bread has a meaningful history and taste delicous!  Read here for more on challah  also called kitke in South Africa.


  • 1 tbsp yeast
  • 3 cups bread flour
  • 2 eggs
  • 2 tbsp olive oil
  • 1/3 cup  palm sugar
  • 1 tsp sea salt
  • 2/3 cold water
  • egg for glazing
In this order mix flour, salt, sugar and yeast in a large mixing bowl. ( Don't add the salt next to the yeast it will kill it!) Add eggs, oil water and knead by hand until the dough is very soft, silky and quite elastic.  Allow it to rise until doubled.  Punch down.  Divide the dough into three equal parts and roll each one into a long rope. Try to make sure your three ropes are equal in length, and tapered at each end. (just like rolling a coil in clay!) Here's the fun part. Braid the three ropes into a firm plait and tuck the ends under. Allow the dough to rise until doubled in size on a lined sheet pan.

When risen, brush with beaten egg and sprinkle with poppy seeds or sesame seeds. 
Bake at 375 for around 30-40 minutes until golden brown. Take out of oven and let cool on a wire rack! 


Braiding on Foodista


  1. Shevon, I'm loving these bread photos. I've never been successful at making real bread with yeast, but I long to get it right. I guess I'll have to practice. :-)

  2. It looks wonderful.That is one beautiful braid.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  3. I love this braided loaf....I need to add challah to my repertoire of breads!



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