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.
![Braided Sabbath Bread (3-Egg Challah Bread)](https://www.thespruceeats.com/thmb/A1ueRT-gcFn74zBQoVyGXQP7maE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/braided-sabbath-3-egg-challah-bread-428111-hero-01-fed60202deb1486dbb66c54c4b0196a6.jpg)
The Spruce Eats / Julia Hartbeck
Ingredients
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1 tablespoon active dry yeast
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1 1/3 cups warm water
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1 tablespoon sugar
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2 teaspoons salt
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3 tablespoons vegetable oil, or shortening
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3 medium eggs, lightly beaten
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5 cups bread flour
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1 large egg yolk, lightly beaten
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Poppy seeds, for garnish
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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In large bowl, mix together yeast, water, sugar, and salt.
The Spruce Eats / Julia Hartbeck
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Stir in vegetable oil and eggs.
The Spruce Eats / Julia Hartbeck
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Mix in enough bread flour to make a thick dough that can be kneaded by hand.
The Spruce Eats / Julia Hartbeck
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Turn dough out onto board and knead for 8 minutes.
The Spruce Eats / Julia Hartbeck
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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.
The Spruce Eats / Julia Hartbeck
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Punch down.
The Spruce Eats / Julia Hartbeck
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Turn dough out onto lightly floured board and knead out bubbles for 5 minutes.
The Spruce Eats / Julia Hartbeck
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Divide dough into 6 equal pieces. Set 3 pieces aside.
The Spruce Eats / Julia Hartbeck
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Roll out the remaining 3 pieces of dough between your hands, making 3 strips, about 11- to 12-inches long.
The Spruce Eats / Julia Hartbeck
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Line strips side-by-side on floured board and pinch the top ends together.
The Spruce Eats / Julia Hartbeck
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Braid strips and pinch bottom ends together.
The Spruce Eats / Julia Hartbeck
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Set braided loaf on greased baking sheet and repeat steps for the remaining 3 pieces of dough.
The Spruce Eats / Julia Hartbeck
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Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.
The Spruce Eats / Julia Hartbeck
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Uncover bread and brush on egg yolk. Sprinkle with poppy seeds.
The Spruce Eats / Julia Hartbeck
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Bake at 400 F for 40 minutes or until bread sounds hollow when tapped on.
The Spruce Eats / Julia Hartbeck
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Let bread cool on rack until ready to serve.
The Spruce Eats / Julia Hartbeck
Nutrition Facts (per serving) | |
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325 | Calories |
8g | Fat |
52g | Carbs |
11g | Protein |
Nutrition Facts | |
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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. |
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