Baked Challah

Servings: 2 Loaves
Time: 3 hours
Print Recipe
Prep Time25 mins
Cook Time35 mins
Rise Time2 hrs
Course: Breakfast

This tasty, canna-infused traditional Jewish egg bread called “challah” is eaten on New Years and the Sabbath.
Challah is slightly sweet and is made in a braided shape, as a part of tradition. However, it is available in a round loaf, as well.
Challah is a very easy bread to make, and its dough is enriched with oil and eggs, which is the main secret behind its great taste.
Here’s the recipe of this super-delicious braided egg bread:

  • 1 cup warm water
  • ¼ cup canola oil
  • ¼ cup canna-infused oil
  • 1 egg yolk
  • 5 eggs
  • 6 cups all-purpose flour
  • 2 ¼ oz. packages yeast
  • 1 tbsp salt
  • cup sugar
  • 2 tsp cold water
  • Pour warm water into a large bowl. Dissolve yeast & sugar in warm water, allowing yeast to activate for 10 min, or until foamy.
  • Add canola oil, cannabis-infused cooking oil salt, and 4 eggs into bowl, beating well.
  • Add 3 cups of flour into the mixture, and beat until mixture is smooth. Add remaining 3 cups of flour into the mixture, 1/2 cup at a time, and make sure the dough becomes firm.
    Note: If dough doesn’t become firm, add some more flour, a small amount at a time.
  • Lightly sprinkle flour on your work surface. Knead dough on work surface, until it is smooth - about 7 - 8 min. Form into a ball.
  • Coat the bowl with canola oil, and put the dough inside. Brush oil on the top of the dough & cover the bowl with a clean, dry, linen dish towel. Let dough rise for 1 hr, in a warm location without a draft. The dough will double in size.
  • Pull dough out onto work surface, and press it down.
  • Divide dough in half, and then each half into thirds. Roll each piece of dough into a long dowel shape, to the length of about 16 inches.
  • Take 2 baking sheets, and grease them. Place 3 rolled pieces of dough on the sheet, Pressing them together at the top & then braiding them. Tuck the ends under the braid, at the top & bottom. Repeat these steps for the other 3 pieces of dough, on the other baking sheet. Cover each with clean, dry, linen dish towels for 1 hr again, in a warm location with no draft, to let them rise.
  • Add 2 tsp cold water to a small bowl with 1 egg & 1 egg yolk, beating well. Lightly brush the mixture over the braids.
  • Preheat the oven to 340°F. Bake loaves for 30 - 35 min, and until they turn golden brown.
  • Cool each loaf on a wire rack and serve, either by tearing pieces away from the braid or slicing with a serrated knife.

Baked Challah by BMWO

baked challah recipe

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