CHALLAH BREAD
Traditionally challah is braided lengthways but we've done a lovely round version, which is typically made for Rosh Hashanah (Jewish New Year).
Provided by Jamie Oliver
Categories Bread Recipes Bread Baking
Time 1h
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
- Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
- On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
- Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
- To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
- Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
- Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction - clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
- Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
- Repeat the braiding technique with your second ball of dough.
- Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
- Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.
Nutrition Facts : Calories 270 calories, Fat 3.7 g fat, SaturatedFat 0.7 g saturated fat, Protein 8.7 g protein, Carbohydrate 53.8 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.6 g salt, Fiber 2 g fibre
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.
EASY CHALLAH BREAD
A six-ingredient, simple recipe for Challah bread.
Provided by copetenn
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 37.3 g, Cholesterol 79.3 mg, Fat 3.5 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 264.6 mg, Sugar 3.7 g
CHALLAH BREAD
This is my favorite bread from childhood...different recipe but same kind of bread. Recipe courtesy of Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Yeast Breads
Time 1h
Yield 16 slices, 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 22, Sodium 151.3, Carbohydrate 16.8, Fiber 0.7, Sugar 1.6, Protein 2.8
CHALLAH BREAD
Challah, a traditional Jewish loaf, is a fantastic bread recipe to start with if you are just learning how to braid dough. Anyone can learn how to create this egg-enriched bread made for Sabbath suppers or special holidays.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 1
Number Of Ingredients 10
Steps:
- Grease large bowl and large cookie sheet with shortening; set aside. In another large bowl, stir 2 cups of the flour, the sugar, salt and yeast until well mixed. In 1-quart saucepan, heat 1 cup water and butter over medium-low heat, stirring frequently, until butter is melted and mixture is very warm (120°F to 130°F).
- Add warm liquid and 4 whole eggs to flour mixture. Beat with electric mixer on low speed until moistened; beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; turning dough to grease all sides. Cover bowl loosely with plastic wrap and cloth towel. Let rise in warm place about 35 to 45 minutes or until dough has doubled in size.
- Punch down dough several times to remove all air bubbles. Divide dough in half; roll into two 14x6-inch rectangles. Cut each rectangle lengthwise into three 14x2-inch strips. Braid strips together; tuck ends under to seal. Place crosswise on greased cookie sheet. Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.
- Heat oven to 400°F. Bake 10 minutes. In small bowl, mix 1 egg white and 1 tablespoon water until well mixed. Brush over top of loaves; sprinkle with poppy seed. Bake 5 to 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet to cooling racks. Cool completely.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 100 mg, Sugar 0 g, TransFat 0 g
CHALLAH
Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast
Provided by Victoria Prever
Time 1h
Yield Makes 1 loaf (cuts into 18-20 slices)
Number Of Ingredients 6
Steps:
- Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
- Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
- Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
- Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
- Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.
Nutrition Facts : Calories 147 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium
More about "challah bread recipes"
BEST CHALLAH BREAD RECIPE - MOMSDISH
From momsdish.com
CHALLAH RECIPES - ALLRECIPES.COM
From allrecipes.com
THE BEST CHALLAH BREAD RECIPES - JAMIE GELLER
From jamiegeller.com
HOW TO MAKE CHALLAH BREAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
CLASSIC CHALLAH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
CHALLAH RECIPE - BBC FOOD
From bbc.co.uk
CHALLAH BREAD RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (645)Servings 1Cuisine JewishCategory Breads, Project, Side Dish
- Make the preferment: In a medium bowl, combine the yeast and ¼ cup/57 grams warm tap water (100 to 110 degrees), and whisk until the yeast is dissolved.
- Scrape the mixture into the center of the bowl and cover tightly. Let the preferment sit at room temperature until it’s nearly tripled in size, extremely bubbly across the surface, and jiggles on the verge of collapsing when the bowl is shaken, 1 to 2 hours (depending on the ambient temperature).
- If making a raisin-studded challah, while the preferment is getting bubbly, place the raisins in a medium bowl and cover with boiling water. Cover the bowl and let the raisins soak until they’re plumped and softened, 15 to 20 minutes.
- Mix the dough: In a medium bowl, whisk together the honey, olive oil, the yolk and 2 of the eggs until smooth, then add to the bowl with the preferment.
- Knead the dough: Generously flour the work surface, then scrape the dough and any floury bits out of the bowl and onto the surface (reserve the bowl).
- Test the dough: Pinch off a golf ball-size piece and flatten it with your fingertips. Stretch the dough outward in all directions gently and slowly: You should be able to form a sheet of dough that’s thin enough to allow light to pass through without tearing.
- Let the dough rise: Gather the dough into a smooth ball, dust lightly with flour and place back in the reserved bowl. Cover and let the dough sit in a warm spot until it’s doubled in size, 1 to 2 hours (depending on the ambient temperature).
- Divide the dough: Punch down the dough inside the bowl to expel the gasses that built up during the first rise, then scrape the dough out onto a clean work surface.
- Braid or twist the dough: For a braid, roll each of the 6 pieces into snakes measuring about 18 inches long and slightly tapered at the ends. Dust the strands in flour to coat them lightly, then line them up so they’re side by side.
- Take the strand on the far right and cross it over the other strands, so it’s all the way on the far left side, placing it perpendicular to the other strands.
BEST CHALLAH BREAD RECIPE - HOW TO MAKE CHALLAH BREAD
From delish.com
2.8/5 (6)Total Time 3 hrs 30 mins
- Let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine.
- Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes.
- Dough will still be slightly sticky. Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours.
BEST CHALLAH BREAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
KNOW MORE ABOUT THE FAMOUS JEWISH BREAD ‘CHALLAH’ (RECIPE INSIDE ...
From indianexpress.com
TRADITIONAL CHALLAH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
TURKEY CHALLAH BREAD RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
CHALLAH BREAD | SIMPLER RECIPES
From simplerrecipes.co.uk
CHALLAH & BREAD - RECIPES - KOSHER RECIPE - CHABAD.ORG
From chabad.org
EASY FLUFFY CHALLAH BREAD WITHOUT EGGS - EASY SHMEEZY RECIPES
From easyshmeezyrecipes.com
CHALLAH RECIPE | NYC'S BEST CHALLAH, OUT OF YOUR OWN OVEN - BREADS …
From breadsbakery.com
CLASSIC CHALLAH RECIPE JEWISH BREAD RECIPE - THE JEWISH KITCHEN
From thejewishkitchen.com
EASY CHALLAH BREAD RECIPES - NDALU.UK.TO
From ndalu.uk.to
HOW TO MAKE CHALLAH BREAD (EASY STEP-BY-STEP RECIPE) - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #healthy #breads #dietary #yeast #number-of-servings #4-hours-or-less
You'll also love