Sunday, July 26, 2009



Another yummy bread recipe from The Vegetarian Epicure, by Anna Thomas.


  • 1 pkg. active dry yeast
  • 2 tsp sugar
  • 1 1/4 cups warm water
  • 4 1/2 to 5 cups white flour
  • 2 tsp. salt
  • 2 eggs
  • 2 TB butter
  • 1-2 egg yolks
  • Sesame seeds or poppy seeds



  • Dissolve the yeast in 1/4 cup of water and add sugar.
  • Sift 4 cups of flour together with the salt into a large mixing bowl and add the 2 eggs, the melted butter, and the rest of the water, as well as the yeast mixture.
  • Stir until all is well-blended.
  • Dust a flat surface with about 1/2 cup of flour and turn the dough out to knead.
  • Knead in as much of the remaining flour as needed to make a smooth, elastic, non-sticky dough.
  • Grease a large bowl and put the dough into it.
  • Cover and leave it to rise in a fairly warm place for about 1 hour.
  • Punch it down and let it rise again until doubled in bulk.
  • On a lightly floured surface, shape the Challah:
  • First divide the dough into 2 parts--one slightly larger than the other.
  • Then cut the larger part into three equal pieces. Roll thepieces into strips and form a fat, even braid.
  • Place it in the middle of a buttered bakingsheet.
  • Now repeat this procedure with the smaller piece of dough, and place the second braid on top of the first.
  • Cover with a light tea towel and let rise for about 1/2 hour.
  • Brush the loaf heavily with the egg yolk and sprinkle it generously with poppy or sesame seeds.
  • Bake at 375 degrees for about 50 minutes.



  1. Oh, it looks delicious! I think I have to try the recipe some day.

  2. It turned out really light and fluffy, enough so that my husband used it as sandwich bread for lunch yesterday.

  3. I love Challah!! I don't like sesame so I don't use them.

  4. I saw some that have poppy seeds instead.

  5. That is a gorgeous challah -- your braid is perfect!