Challah Bread - for FP

Makes two 1 pound loaves Approximate preparation time: 10 to 15 minutes, plus 3 hours rising and resting, 30 minutes baking, and 1 hour or longer cooling


No servings information available


2 teaspoons active dry yeast ½ cup granulated sugar, divided ¾ cup warm water, (105 to 110°F) 2 large eggs, lightly beaten 5 cups unbleached, all-purpose flour 2 teaspoons kosher salt ½ cup unsalted butter, cut into 1-inch pieces 1 large egg for egg wash 1 teaspoon sesame seeds

Nutritional information

Nutritional information per serving (1 ounce): Calories 107 (26% from fat) | carb. 18g | pro. 3g | fat 3g | sat. fat 2g | chol. 27mg | sod. 140mg | calc. 3mg | fiber 1g


Dissolve the yeast and 1 teaspoon of sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes. Add beaten eggs; stir gently to combine. Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, remaining sugar, salt and butter and process on the dough speed until combined, about 10 to 15 seconds. With the machine running on dough speed, add liquid through the feed tube as fast as the flour absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Dough should be smooth and elastic. Place dough in a large greased glass bowl, turning dough to grease the entire surface, cover bowl with plastic wrap and let rise until the dough has doubled in size, about 2 hours. For a lighter loaf, punch dough down and repeat the rise. In warmer weather, allow dough to rise overnight in refrigerator. Once risen, punch dough down and divide into two equal parts. Divide each half into three equal parts. Roll each piece into a long rope. Braid the strands loosely into two separate loaves. Place on two separate baking sheets lined with parchment paper. Cover with plastic until doubled in size, about 1 hour. Preheat oven to 400°F. Brush loaves with egg wash and sprinkle with sesame seeds. Bake until golden brown, about 25 to 30 minutes. Cool on a wire rack. TIP: To make one 1-pound loaf, halve all ingredients and follow the same instructions.