Pan Loaf (Section Challah) Instructions


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Divide the dough into 6 equal pieces.   Roll each piece into a ball (Figure 1).  Using the palm of your hands, gently roll the balls into small oblongs not more than the width of your hand.  Preheat oven to 375o.

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Place all six oblongs in a well-greased 8 or 9 inch loaf pan (Figure 2).  Beat one egg and using a pastry brush, carefully brush each oblong with egg wash.  Cover with cloth and proof until Challah has doubled in size.  For higher gloss, brush egg wash over bread a second time after proofing.

 Bake 45-60 minutes in 375o oven.   When the top begins to brown, cover with a tent of parchment paper or an opened brown paper bag so the top does not burn while the center is allowed to bake.


NOTE:  To customize this bread, you may add raisins, nuts to the mix and/or sesame and/or poppy seeds for topping.


 Variation: Place a 3-strand braided challah in a well-greased loaf pan.  When baked it will form a rectangular loaf with a braided top.


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