B H & G Challah Bread Recipe

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B H & G Challah Bread
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Ingredients
11
Count
Nutrition
499
Calories
Total time
45
Minutes
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Ingredients:

  • 1/2 cup warm water (110*)
  • 3/4 cup milk (whole )
  • 1/4 cup butter
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/2 tsp saffron thread, crumbled (original recipe says dash of saffron powder but trader joe's has reasonably priced threads) (optional)
  • 2 large eggs
  • 4 1/2-5 cups all-purpose flour, unbleached (i have used bread flour as well)
  • 1 tbsp poppy seed (i also have used sesame seeds and have left the seeds off) (optional)

Directions:

  1. Soften yeast in warm water.
  2. Heat milk, butter, sugar, salt and saffron until sugar dissolves. Cool to lukewarm (110*). Add 2 cups flour and eggs and beat well.
  3. In your stand mixer fitted with a dough hook (or by hand) - combine the yeast and milk mixture and knead for 8 - 10 minutes, adding enough of the remaining flour to form a soft dough. If you are using a Kitchen Aid stand mixture you will need less flour. At any rate, do not exceed 5 cups of flour in your mixer. Shape dough into a ball.
  4. Butter a large bowl and put dough in it, turning once to coat with butter. Cover with a damp tea towel (not terry cloth) and put into a draft free warm place such as your oven with a proofing feature and 2 cups boiling water set under the bowl. If you have a pilot light in your oven that will be warm enough. If you have no pilot just turn the oven on as low as it will go and turn it off and add the pan of boiling water. 100* is perfect proofing oven.
  5. Let rise for 1 hour and 15 minutes or until doubled. Turn out onto a floured board and punch down, letting it rest for 10 minutes.
  6. Divide dough into 3 even pieces and roll each piece into a rope 18 long. Place on a parchment lined (or well greased) baking sheet. Braid the strands and secure the ends, turning them under the loaf so they don't unravel. Cover with the damp tea towel and let rise another 30 minutes while you preheat the oven to 375*.
  7. Mix egg yolk with 1 tablespoon water and brush over the braid. Sprinkle with seeds if you like, and bake for 45 - 50 minutes. If the loaf is getting too dark lay a piece of foil over the top for the last twenty minutes.
  8. Leftovers make wonderful French Toast and Bread Pudding.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 498.69 Kcal (2088 kJ)
Calories from fat 106.73 Kcal
% Daily Value*
Total Fat 11.86g 18%
Cholesterol 110.23mg 37%
Sodium 827.24mg 34%
Potassium 223.38mg 5%
Total Carbs 81.06g 27%
Sugars 4.19g 17%
Dietary Fiber 3.9g 16%
Protein 15.24g 30%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 5.6mg 31%
Calcium 92.3mg 9%
Amount Per 100 g
Calories 260.62 Kcal (1091 kJ)
Calories from fat 55.78 Kcal
% Daily Value*
Total Fat 6.2g 18%
Cholesterol 57.61mg 37%
Sodium 432.33mg 34%
Potassium 116.74mg 5%
Total Carbs 42.36g 27%
Sugars 2.19g 17%
Dietary Fiber 2.04g 16%
Protein 7.97g 30%
Iron 2.9mg 31%
Calcium 48.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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