Recipes · Israeli · Bread
Challah (Braided Egg Bread)
One serving has 467 kcal and 13 g protein, and at least a fifth of a woman's daily need of thiamin (79%), selenium (74%), riboflavin (53%), niacin (52%), folate (50%) and manganese (41%). Ready in 150 minutes.
- Preparation: 120 min
- Cooking: 30 min
- Makes: 1 serving (163 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: egg, gluten, honey
Ingredients
- 90 g Flour, bread (strong)
- 15 g Eggs, whole, raw
- 8 g Sugar
- 8 g Vegetable oil
- 1.2 g Yeast, active dry
- 1 g Salt
- 35 g Water
- 5 g Honey
Method
- Makes 1 slice; multiply the ingredients by 10 for a whole braided loaf. Whisk the yeast into the warm water with a pinch of the sugar and let stand 10 minutes until foamy.
- Mix the flour, remaining sugar, salt, most of the egg, the oil and honey with the yeast mixture and knead for 10 minutes into a smooth, elastic dough.
- Cover and let rise in a warm place for about 1.5 hours, until doubled.
- Divide the dough into 3 strands, roll each into a rope, and braid them together, tucking the ends underneath.
- Place on a baking sheet, cover loosely, and let rise again for 30-40 minutes, then brush all over with the remaining beaten egg.
- Bake at 180 °C (350 °F) for 25-30 minutes until deep golden and it sounds hollow when tapped on the bottom; cool on a rack before slicing.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 467 kcal | 22% |
| Carbohydrates | 78 g | |
| Water | 59.3 mL | |
| Fiber | 2.5 g | 8% |
| Protein | 13.2 g | 27% |
| Tryptophan | 0.16 g | |
| Threonine | 0.4 g | |
| Isoleucine | 0.52 g | |
| Leucine | 0.94 g | |
| Lysine | 0.38 g | |
| Methionine | 0.25 g | |
| Cystine | 0.29 g | |
| Phenylalanine | 0.66 g | |
| Tyrosine | 0.38 g | |
| Valine | 0.61 g | |
| Histidine | 0.29 g | |
| Fat | 11 g | |
| Monounsaturated | 2.5 g | |
| Polyunsaturated | 5.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.9 g | |
| Saturated | 1.9 g | |
| Trans-Fats | 0.06 g | |
| Cholesterol | 55.8 mg | |
| Calcium | 23.9 mg | 2% |
| Copper | 0.19 mg | 21% |
| Iron | 4.3 mg | 24% |
| Magnesium | 25.4 mg | 8% |
| Manganese | 0.73 mg | 41% |
| Phosphorus | 125 mg | 18% |
| Potassium | 125 mg | 3% |
| Selenium | 40.5 µg | 74% |
| Sodium | 413 mg | |
| Zinc | 1.1 mg | 13% |
| Thiamin (vitamin B1) | 0.87 mg | 79% |
| Riboflavin (vitamin B2) | 0.58 mg | 53% |
| Niacin (vitamin B3) | 7.3 mg | 52% |
| Pantothenic acid (vitamin B5) | 0.79 mg | 16% |
| Pyridoxine (vitamin B6) | 0.08 mg | 6% |
| Folate (vitamin B9) | 200 µg | 50% |
| Cobalamin (vitamin B12) | 0.13 µg | 5% |
| Choline | 53.9 mg | 13% |
| Vitamin A | 24 µg | 3% |
| Vitamin C | 0.03 mg | 0% |
| Vitamin D (D2 + D3) | 12.3 IU | 2% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 15 µg | 17% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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