MOST AMAZING CHALLAH
I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!
Provided by Palsar7
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 42.7 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 515.2 mg, Sugar 5 g
CHALLAH I (BRAIDED EGG BREAD)
I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.
Provided by CardaMom
Categories Yeast Breads
Time 40m
Yield 1 large challah
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
- Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
- Place in oiled bowl, cover and let rise in warm place until double in bulk.
- Punch down dough. Let rise again until double in bulk.
- Punch down again. Divide dough into 3 equal parts.
- Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
- Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
CHALLAH
Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY CHALLAH
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. -Jennifer Newfield, Los Angeles, California
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (24 servings each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 125 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
MY FAVORITE CHALLAH
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.
Provided by Joan Nathan
Categories project, side dish
Time 1h
Yield 2 challahs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
- If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
CHALLAH I
Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.
Provided by Joan Callaway
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h40m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
- Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g
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