High Altitude Challah

Master the art of breadmaking with this delightful recipe for High Altitude Challah, specially crafted to rise and bake beautifully in high-altitude environments. This traditional braided bread features a soft, pillowy texture and a subtly sweet flavor, thanks to a perfect balance of granulated sugar and fluffy, enriched dough. With step-by-step instructions for activating yeast, kneading to achieve the ideal elasticity, and braiding techniques, even beginners can create an impressive loaf. Topped with a golden egg wash and optional sesame or poppy seeds, this challah is as visually stunning as it is delicious. Perfect for festive gatherings, Shabbat dinners, or as an everyday treat, this recipe ensures consistent results at altitude while filling your home with the irresistible aroma of freshly baked bread.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 5.5 cups All-purpose flour
• 0.25 cups Granulated sugar
• 2 teaspoons Salt
• 1 packet Active dry yeast
• 1.25 cups Warm water (around 110°F/43°C)
• 0.25 cups Vegetable oil
• 2 count Large eggs
• 1 count Egg yolk (for brushing)
• 1 tablespoon Water (for brushing)
• 2 tablespoons Sesame seeds or poppy seeds (optional)

Directions

Step 1

In a small bowl, combine the warm water and active dry yeast. Let it sit for 5–10 minutes until it becomes frothy, indicating that the yeast is activated.

Step 2

In a large mixing bowl, whisk together 5 cups of the flour, granulated sugar, and salt.

Step 3

Make a well in the center of the dry ingredients and add the frothy yeast mixture, vegetable oil, and two eggs. Mix until a shaggy dough forms.

Step 4

Turn the dough out onto a floured surface and knead, adding the remaining 1/2 cup of flour as needed. Knead for about 8–10 minutes until the dough is smooth and elastic.

Step 5

Place the dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a damp cloth and let the dough rise for about 1–1.5 hours at high altitude, or until it doubles in size.

Step 6

Punch down the dough and divide it into 3 or 6 equal pieces, depending on the style of braid you prefer. Roll each piece into long ropes of equal length.

Step 7

Braid the ropes together, tucking the ends securely underneath. Place the braid onto a parchment-lined baking sheet.

Step 8

Cover the braided dough lightly with a damp cloth and let it rise again for about 30–45 minutes until puffy.

Step 9

Preheat your oven to 375°F (190°C).

Step 10

In a small bowl, whisk together the egg yolk and tablespoon of water. Brush this mixture generously over the risen challah. If desired, sprinkle sesame seeds or poppy seeds on top.

Step 11

Bake the challah in the preheated oven for 25–30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Rotate the baking sheet halfway through baking for even browning.

Step 12

Remove the challah from the oven and let it cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	1223 grams (1223.0g)

Amount per serving	% Daily Value*
Calories	3360

Total Fat 82.40g	106%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 33.60g
Cholesterol 556mg	185%
Sodium 165mg	7%
Total Carbohydrate 563.20g	205%
Dietary Fiber 21.50g	77%
Total Sugars 51.60g
Protein 88.80g	178%

Vitamin D 98IU	490%
Calcium 345mg	27%
Iron 36mg	199%
Potassium 1090mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 10.6%

Carbs: 67.3%