This golden Challah Twist Bread is beautiful to look at and satisfying to eat! And any way you slice it your family and friends will holler for more!
Truth be told, I did not make this bread! My teen son made it! I only helped with the braiding, the eating and the picture-taking!
You see, cooking was an elective my son took last year in middle school and one of the things they made was Challah bread. That day after school, he raved about it and asked if I ever had this bread – well, yes! But for me, I had always associated Challah bread with a Jewish tradition – a special braided bread that is made to be eaten on the Sabbath and holidays. I’m not really sure why they made this bread at school, it was not during any holiday or such, but I suppose because it is so tasty, you can make it whenever you please!
And for me, I never thought to make this bread, or for that matter, making any kind of bread is not something that is on the top of my list. Probably because bread making seems to be time-consuming; having to wait for it to rise, and then rise again. Probably just my lack of experience and patience.
Anyway, per usual, my son forgot the printed recipe at school, but bugged me like crazy to make it. So me, being the non-bread making mom told him the kitchen was all his. He quickly Googled, “How to Make Challah Bread” and clicked on the first link for the recipe and he was on his way to make his first loaf of bread!
Luckily, we had all the ingredients – yeast, eggs, sugar, salt, flour and oil; the basic stuff you probably have in your pantry right now. It was simple to prepare and the outcome was a delicious egg bread that was baked to a golden glistening perfection. I especially enjoyed this bread toasted with butter and jam! Of course, I had to turn this into a sweet treat!
Challah Twist Bread
By: Sheila | Sweet Baked Life 
Ingredients:
1 package (1/4 oz.) active dry yeast
1 cup lukewarm water
1/4 cup granulated sugar
2 teaspoons salt
1/4 cup vegetable oil
4 cups all-purpose flour
3 large eggs
Instructions:
In a large bowl of an electric mixer, add the water and sprinkle the yeast over the top. Add a pinch of sugar and stir to dissolve the yeast. Let stand until frothy, about 10 minutes.
Add 2 eggs, sugar, salt and oil and mix with the whisk attachment until well incorporated. Then switch to your dough hook attachment and on low-speed, add the flour, 1 cup at a time. Knead the mixture until the dough is smooth and elastic and forms a ball, about 8-10 minutes. If the dough is sticky, add more flour, about 1 tablespoon at a time until the dough is the right consistency.
Oil a large bowl and place the dough inside. Cover with plastic wrap, set the bowl in a warm place to allow the dough to rise until doubled, about 1-1/2 to 2 hours.
Then punch down the dough and put onto a floured surface. Divide the dough into 3 equal pieces and roll each dough piece into a long rope shape. To braid, pinch the ends of the three pieces together and braid as like braiding hair, when complete, pinch the ends together.
Place the braided loaf onto a parchment lined baking sheet, place a clean dishcloth on top and let rise until puffed, about 1 hour (note, we did not do this step when making our bread – my son was too anxious to bake it and it turned out fine).
About 30 minutes before baking, heat your oven to 350 degrees.
Whisk the remaining egg with 1 tablespoon of water and brush it over the entire braid. Be sure to get it in all the cracks and down the sides of the bread. Slide the bread onto a clean baking sheet and bake for 35-40 minutes, until golden brown. Cool on a rack then slice and eat.
So whether you decide to make this Challah Twist Bread for a special holiday treat or just any day, you will be glad you did!
{recipe adapted from The Kitchn}
Sweet Baked Life 
wow, tell Payton what a great job he did in this heat to make this bread-golden delicious! looks soooo good! next you’ll have to make the Irish Soda Bread. Love, Mom xxx
Ha! Thanks mom. And he made this a while ago — just finally had time to post it!! Would definitely not make it in the heat! Next bread making — winter! xxoo