A Boke of Gode Cookery Presents


PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A Jewish egg bread, suitable for use in making trenchers & bread sculptures

  • 2 pkg. yeast
  • 1 tsp. sugar
  • 1/4 cup water warmed to 105-115 degrees
  • 6 cups flour
  • 1 Tbs. salt
  • 2 cups of water warmed to 105-115 degrees
  • 3 eggs slightly beaten
  • 1/4 cup oil
  • 3 Tbs. sugar 
Combine first 3 ingredients. Combine flour & salt. Make a well in the flour, and add the yeast mixture. Add rest of ingredients. Beat well until ball forms. Knead on floured board, adding flour as necessary, until smooth and elastic. Place in greased bowl, cover, and let rise until doubled. Punch down and divide into 2 sections; knead. Mold & divide each section as needed: into sculptures, bowls, braids, etc. Place on greased baking sheets. Brush with egg wash. ** Let rise until doubled. Brush with egg wash again. Bake at 400º F for 15 minutes, then reduce heat to 375º F for 45 minutes.

** Note: when making bowls or sculptures, do not let rise until doubled. Let the dough rest for about 15 minutes after shaping, then bake. Your oven time will be a lot less and will depend on the mass of the object you are baking. Keep an eye on your bread and bake at 375º F until brown & done.

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