Braided Sabbath Bread (3-Egg Challah Bread)

By
Elizabeth Yetter
Elizabeth Yetter
Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.
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Updated on 03/8/22
Braided Sabbath Bread (3-Egg Challah Bread)

The Spruce Eats / Julia Hartbeck

Prep: 2 hrs
Cook: 40 mins
Total: 2 hrs 40 mins
Servings: 10 servings
Yield: 2 loaves
Nutrition Facts (per serving)
325 Calories
8g Fat
52g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 325
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 86mg 29%
Sodium 453mg 20%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 11g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 109mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sabbath bread, also known as challah, is a traditional Jewish bread that is made to commemorate the story of wandering through the desert for 40 years and the manna that fell from the heavens before each Sabbath that kept the people of Israel alive.

Sabbath bread is a delicious white bread made with 3 eggs. It can be made in keeping with religious observances or it can be used as a dinner or picnic bread.

2:08

Click Play to Learn How to Make Braided Sabbath Bread

Ingredients

  • 1 tablespoon active dry yeast

  • 1 1/3 cups warm water

  • 1 tablespoon sugar

  • 2 teaspoons salt

  • 3 tablespoons vegetable oil, or shortening

  • 3 medium eggs, lightly beaten

  • 5 cups bread flour

  • 1 large egg yolk, lightly beaten

  • Poppy seeds, for garnish

Steps to Make It

  1. Gather the ingredients.

    Braided Sabbath Bread (3-Egg Challah Bread) ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. In large bowl, mix together yeast, water, sugar, and salt.

    Yeast, water, sugar and salt in a bowl with a wooden spoon

    The Spruce Eats / Julia Hartbeck

  3. Stir in vegetable oil and eggs.

    Vegetable oil and eggs added to the yeast mixture in the bowl, with the wooden spoon

    The Spruce Eats / Julia Hartbeck

  4. Mix in enough bread flour to make a thick dough that can be kneaded by hand.

    Dough in a bowl, with a wooden spoon

    The Spruce Eats / Julia Hartbeck

  5. Turn dough out onto board and knead for 8 minutes.

    Knead dough on a floured wooden board

    The Spruce Eats / Julia Hartbeck

  6. Put dough in greased bowl and turn dough over in the bowl so that the top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.

    Dough ball in a bowl, covered with a towel

    The Spruce Eats / Julia Hartbeck

  7. Punch down.

    Punch dough in a bowl

    The Spruce Eats / Julia Hartbeck

  8. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes.

    Dough on a floured surface

    The Spruce Eats / Julia Hartbeck

  9. Divide dough into 6 equal pieces. Set 3 pieces aside.

    Dough balls on a wooden surface and on a platter

    The Spruce Eats / Julia Hartbeck

  10. Roll out the remaining 3 pieces of dough between your hands, making 3 strips, about 11- to 12-inches long.

    Dough logs on a wooden surface

    The Spruce Eats / Julia Hartbeck

  11. Line strips side-by-side on floured board and pinch the top ends together.

    Three dough logs connected on a wooden surface

    The Spruce Eats / Julia Hartbeck

  12. Braid strips and pinch bottom ends together.

    Dough braid on a wooden surface

    The Spruce Eats / Julia Hartbeck

  13. Set braided loaf on greased baking sheet and repeat steps for the remaining 3 pieces of dough.

    Braided dough on a baking sheet and on a wooden surface

    The Spruce Eats / Julia Hartbeck

  14. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.

    Braided dough on a baking sheet, covered with a towel

    The Spruce Eats / Julia Hartbeck

  15. Uncover bread and brush on egg yolk. Sprinkle with poppy seeds.

    Braided dough brushed with egg yolk and sprinkled with poppy seeds on a baking sheet

    The Spruce Eats / Julia Hartbeck

  16. Bake at 400 F for 40 minutes or until bread sounds hollow when tapped on.

    Braided Sabbath Bread (3-Egg Challah Bread) on a baking sheet

    The Spruce Eats / Julia Hartbeck

  17. Let bread cool on rack until ready to serve.

    Braided Sabbath Bread (3-Egg Challah Bread) on a cooling rack

    The Spruce Eats / Julia Hartbeck