Sweet Challah
Sweet Challah is a rich, egg-forward braided bread with a tender crumb and a glossy, golden crust. Lightly sugary with a delicate aroma, it’s perfect warm from the oven, served for holidays, brunch, or as a special loaf for French toast and snacking with butter and jam.
- Prep1 hr
- Cook30 mins
- Serves20
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Sweet Challah, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 47 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 45 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 50
- Heart Health
- 52
- Metabolic
- 17
- Digestive
- 24
- Inflammatory
- 20
- Performance
- 28
- General Wellness
- 1
In a large bowl, dissolve the yeast and 1/3 cup sugar in 2 cups warm water. Let it sit until a creamy layer forms on top, about 5 minutes. Stir in 3 cups flour to create a loose sponge.
- 2
In a separate bowl, beat together 1 cup sugar, 1/2 cup vegetable oil, 4 eggs, and 1 tablespoon salt; stir this into the yeast-flour sponge until well combined. Continue adding flour, 1 cup at a time, up to a total of 9 cups. The dough should be slightly sticky, but not so wet that it sticks to your hands.
- 3
Turn the dough out onto a floured surface and knead to develop gluten, 5 minutes. Shape it into a compact round; place it in an oiled bowl and turn to coat. Cover with a cloth and let it rise in a warm spot until doubled in size, about 1 hour. Punch down the dough and knead until smooth and elastic, 5 minutes.
- 4
Grease baking sheets or line them with parchment paper. In a small bowl, whisk together 2 teaspoons sugar, 1 egg, 1 teaspoon oil, and 1 teaspoon water; refrigerate until you need the glaze.
- 5
Cut the dough into 4 pieces; cut each piece into 3 smaller pieces for 3-strand braided loaves. On a floured surface, roll the 12 dough pieces into ropes about thumb-thick and about 12 inches long. Make the ropes slightly thicker in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand farthest right, move it left over the middle strand (it becomes the new middle). Take the strand farthest left and move it over the new middle strand (it becomes the new middle). Continue alternating sides until the loaf is fully braided. Pinch the ends together and fold them underneath for a neat finish. Repeat with the remaining dough ropes. Place the 4 loaves on the prepared baking sheets; let them rise in a warm place until doubled in size, 30 to 45 minutes. Brush the egg glaze on top of the loaves; reserve the remaining glaze.
- 6
Preheat the oven to 350 degrees F (175 degrees C).
- 7
Bake in the preheated oven for 20 minutes; remove from the oven and brush another coat of glaze onto the loaves. Continue baking until the tops are shiny and golden brown, 5 to 10 minutes more. Let cool before slicing.
- Calories 155.12 kcal Moderate 8%
- Protein 3.82 g Low Source 8%
- Carbohydrate 19.8 g 7%
- Total Fat 6.66 g Moderate 9%
- Saturated Fat 1.24 g Moderate 6%
- Trans Fat 0.01 g High --
- Cholesterol 46.8 mg Moderate 16%
- Sodium 34.49 mg Low Source 2%
- Dietary Fiber 1.4 g Low Source 5%
- Total Sugars 4.43 g --
- Added Sugars 0.99 g Low Source 2%
- Calcium 8.9 mg Low Source 1%
- Iron 1.23 mg Low Source 7%
- Potassium 34.47 mg Low Source 1%
- Vitamin A 11.97 mcg Low Source 1%
- Vitamin C 0.05 mg Low Source 0%
- Vitamin D 0.2 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
About This Recipe
Sweet Challah is made with 7 ingredients and serves 20. It takes about 1 hr 30 mins and is rated medium. Key ingredients include Active Dry Yeast, All Purpose Flour, Eggs, and Salt. Each serving provides about 155.12 kcal.
Recipe Questions
- What is Sweet Challah made of?
- The main ingredients are Active Dry Yeast, All-Purpose Flour, Eggs, Salt, Sugar. The full list of 7 is above.
- How long does it take to make Sweet Challah?
- About 1 hr 30 mins in total: 1 hr to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 155.12 kcal. The full nutrition breakdown is above.
- Is Sweet Challah easy to make?
- This recipe is rated medium, with 7 ingredients and 7 steps.
- Is Sweet Challah healthy?
- Sweet Challah has an easyChef Pro health score of 33/100. Per serving, it provides 155.12 calories and 3.82 g of protein, or 8% of the Daily Value. Worth noting per serving: saturated fat at 1.24 g (6% of the Daily Value). It contains Eggs, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
easyChef Pro analyzes up to 41 nutrients using data sourced from USDA and other verified food databases. Its scoring method uses the nutrients relevant to nutrition quality, calorie density, processing level, and your selected health goal. Recipes and food products get a health score from 0 to 100, calculated using consistent rules instead of being estimated by AI. The same nutrition data, serving size and health goal will produce the same result.
The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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