Sunday, April 4, 2010


This is a traditional egg bread that is served at celebrations. Since this is the Passover celebration this is one of the food served at meals. I did tweak this a little and I did one the traditional way and one I did as an Easter bread. As Marlena would say, it's a celebratory bread and this has been a celebration week.

makes 2 loaves

1Tbsp active dry yeast
1Tbsp lukewarm water
41/2 C bread flour
2Tbsp vegetable oil
2 eggs lightly beaten plus one extra egg for the egg wash
pinch of sugar
pinch of salt
poppy or sesame seeds for sprinkling

in a mixer or food processor mix the yeast, sugar and 1/2C of water. Sprinkle a little flour over the mixture, cover and leave in a warm place for about 10 minutes until the mixture begins to bubble.
Beat 1 tsp salt, the oil, 1/2 C water and eggs into the yeast mixture until well mixed. Slowly add the flour adding a little at at time until it is absorbed then adding it more quickly. If the dough is too stiff add a little more lukewarm water. knead for 5-10 minutes until the mixture pulls away from the sides., or by hand. Place the dough on a lightly oiled bowl. Cover and leave in a warm place for 11/2-2 hours or until doubled in size.
Turn the dough on to a lightly floured surface and knead gently and return to the bowl, cover and place in the refrigerator overnight to rise. *I didn't want to refrigerate it so I put it back into the bowl and let it do a second rise for about an hour until doubled in size. Preheat oven to 350 degrees.
Turn the dough on to a lightly floured surface, punch down and knead until shiny and pliable. Divide the dough in half, the divide each piece into 3 pieces. Roll each piece a long thick rope.
Pinch the ends of the 3 pieces together then braid into a loaf. This dough can also be sprinkled with candied fruits or golden raisins before braiding.Repeat with the remaining dough. This is what I did with the remaining dough. I colored uncooked eggs and braided the into loaf. The eggs will cook as the bread bakes.

Place the loaf onto a nonstick baking sheet or one sprayed with a nonstick spray. Combine the remaining egg, sugar and salt and brush over the loaves. Sprinkle with poppy or sesame seeds and bake for about 25-30 minutes until nicely browned.This recipe makes a delicious slightly sweet eggy bread. I love using challah bread for making french toast. I'm so impressed with Marlena's bread recipes. I don't usually do bread or things with yeast because I have a hard time getting things to rise. I have had no problems any of Marlena's recipes, they so far have always turned out perfectly.

See what Mel and Shankari have for their Sunday with Marlena.


cakegrrl2007 said...

Wow! Very nice! :)

Unknown said...

I LOVE that Eileen. Looks fabulous.

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