Amazing Fast Rise Challah Bread One Small Loaf Recipes

MOST AMAZING CHALLAH

Steps:

• Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
• Grease baking sheets, or line them with parchment paper and set aside.
• Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
• Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
• Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

MINI CHALLAH

Steps:

• In a small bowl, dissolve yeast in warm water. Add the oil, sugar, salt, egg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into an 8-in. rope. Place ropes on a baking sheet coated with cooking spray and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes., Beat egg and water; brush over braid. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

EASY CHALLAH BREAD

Steps:

• In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
• Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
• Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
• Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF

Steps:

• Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
• Add salt, sugar, and yeast and flour ( small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water ( or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
• Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled ( about 30 minutes or more).
• Punch down dough and divide into thirds. Roll each piece into a strand . Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled ( about 30 minutes or more). In the mean time preheat oven to 375°F.
• Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.

CHALLAH BREAD

Steps:

• Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
• Heat water and 1 tablespoon oil until very warm (120 to 130).
• Add water mixture to flour mixture.
• Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
• Beat on medium speed 1 minute, scraping bowl frequently.
• Beat in 1 egg until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface.
• Knead about 5 minutes or until smooth and elastic.
• Place in greased bowl and turn greased side up.
• Cover and let rise in warm place 1 1/2 to 2 hours or until double.
• Dough is ready if indentation remains when touched.
• Lightly grease cookie sheet with shortening.
• Punch down dough and divide into 3 equal parts.
• Roll each part into a rope, 14 inches long.
• Place ropes close together on cookie sheet.
• Braid ropes gently and loosely--do not stretch.
• Fasten ends and tuck ends under braid securely.
• Brush with oil.
• Cover and let rise in warm place 40 to 50 minutes or until double.
• Heat oven to 375.
• Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
• Bake 25 to 30 minutes or until golden brown.
• Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
• Remove from cookie sheet to wire rack and cool.

SPICE & SPIRIT CHALLAH RECIPE -- ONE LOAF RECIPE

Steps:

• Dissolve yeast in water in a large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil, and eggs and mix well.
• Gradually add flour, mixing after each addition. As mixture gets stiff, use floured hands and begin kneading. Knead for 7 minutes, turning dough over often.
• Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down dough.
• Divide dough into thirds, shape as desired, and place in greased pans or on baking sheet. Let rise again until doubled in size.
• Preheat oven to 375 degrees.
• Brush with glaze( egg yolk and water). Bake for 45 minutes to 1 hour. .