This simple recipe for Challah (Braided Egg Bread) Bread makes two large loaves of soft, sweet, braided bread!
This bread is perfect to serve with pasta and it’s delicious to use when making french toast!
Proofing the Bread
The time it takes to proof the bread is the longest step of this process. It takes about an hour and a half to proof this bread the traditional way. It’s also important to grease the bread so that it’s easy to work with and won’t stick to anything while it is rising.
Once the dough is done rising, you punch the dough down and allow it to rise for another 10 minutes. After that, you’re ready to start braiding!
Proofing the Bread in the Instant Pot (Pressure Cooker)
Using a pressure cooker to proof the bread really takes a chunk of time out of the proofing process. I proof my bread using the yogurt setting on my Instant Pot and it saves roughly 50% of the time it takes to rise it the traditional way.
TIP: When using a pressure cooker, don’t use the lid that comes with it. Use a plate or a glass lid to cover so that the dough doesn’t get stuck in the lid of the pressure cooker.
Easy Challah (Braided Egg Bread)
This recipe is simple to make and it uses common ingredients found in the kitchen. It takes little effort to mix these ingredients together and little kneading time.
It’s also really simple to braid this bread as well following these steps:
- Once the dough is done proofing, you divide the dough into 6 equal parts.
- Each ball of dough gets rolled into the shape of a long rope and then 3 ropes of dough get braided on a greased cookie sheet.
- The second set of dough ropes gets braided the same way.
- The braided dough is left to double in size – make sure to give enough room between the two loaves! They will get big!
- ½ cup sugar
- ½ cup shortening
- 2 tsp salt
- 1 cup hot milk
- 2 eggs
- 2 egg whites
- 2 packets active dry yeast, equivalent to 4 ½ teaspoons
- 1 cup water, lukewarm
- 6 cups all-purpose flour, divided
- In a large bowl, add the sugar, shortening, and salt together.
- Add in the hot milk, stir enough to soften the shortening, and then allow it to cool.
- Beat in 2 of the eggs and set aside.
- In a small bowl, dissolve the yeast into the lukewarm water.
- Allow it to sit for 5 minutes (you will know your yeast is active when the mixture becomes foamy).
- Add the yeast mixture to the large bowl of ingredients and mix.
- Add in 4 cups of the flour into the large bowl and beat until smooth.
- Keep adding the flour a little at a time until the dough is soft.
- Spread flour into a counter or table and knead the bread for about 10 minutes.
- Grease a large bowl, roll the dough into the grease, cover, and allow it to rise for 1 hour and 15 minutes.
- Punch down the dough after an hour and then allow it to rise for another 10 minutes.
- Divide the dough into 6 equal pieces.
- Roll the 6 pieces into a rope, about 15 inches long.
- Grease a cookie sheet and braid 3 of the ropes. Place on the cookie sheet.
- Do the same with the second set of dough. Let the dough sit and double in size, about 45 more minutes.
- Take the egg whites (do not beat) and brush the tops of the loaves.
- Bake in the oven preheated to 375° for 20 to 25 minutes.
Pressure Cooker Proofing
- Grease the inner liner and add the dough, roll the dough so it is greased on all areas.
- Place a plate on top of the pressure cooker and set the pressure cooker to the "yogurt" setting and set for 40 minutes.
- Punch down dough after the time is up and allow to rise for another 10 minutes.
- Proceed with braiding bread.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
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