Braided Sabbath Bread (3-Egg Challah Bread)
A versatile white egg bread, Sabbath bread is ideal for dinner, snacking, or picnics.
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Instructions
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Preheat the oven to 400 F.
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Combine yeast, water, sugar, and salt in a large bowl, then stir in vegetable oil and eggs. Gradually add bread flour and mix until a thick, kneadable dough forms.
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Transfer dough to a surface and knead for 8 minutes.
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Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour in a warm place.
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Punch down the dough. Transfer to a lightly floured surface and knead for 5 minutes to remove air bubbles.
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Divide dough into 6 pieces. Roll 3 pieces into 11-12 inch strips. Arrange the 3 strips side-by-side, pinch the top, braid them, and pinch the bottom.
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Place the braided loaf on a greased baking sheet, then repeat for the remaining 3 dough pieces.
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Cover loaves and let rise for 30 minutes, or until doubled in size.
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Uncover loaves, brush with egg yolk, and sprinkle with poppy seeds.
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Bake for 40 minutes, or until golden and hollow when tapped.
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Cool on a rack before serving.