Challah Sticks Recipes

CHALLAH I

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.

CHALLAH FRENCH TOAST STICKS WITH MAPLE SYRUP

Steps:

• Combine the heavy cream, milk, vanilla extract, sugar, cinnamon, ginger powder, nutmeg and salt in a large bowl.
• Whisk the eggs in a second large bowl and set aside.
• Cook the cream-and-vanilla mixture in a large saucepan over medium-low heat until the mixture is warm and begins to simmer, 2 to 3 minutes.
• Once the cream-and-vanilla mixture simmers, lower the heat and add a small ladleful to the large bowl with the beaten eggs. This will help to slowly bring up the temperature of the eggs so they will not scramble in the next step.
• Very slowly add the egg mixture to the cream-and-vanilla mixture, whisking continuously, and cook over low heat until the mixture is thick, 8 to 10 minutes. Pour the mixture into a large bowl and set aside to cool.
• Cut the challah into long 1-inch-wide slices. Fully submerge the challah sticks in the creamy egg mixture.
• Melt the butter in a large skillet over medium heat and cook until bubbling, about 2 minutes.
• Add a batch of the coated challah sticks and cook until the outside is golden brown and crisp, and the inside is cooked through, 3 to 4 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep the finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices, adding more butter as needed.
• Serve with a drizzle of maple syrup. Enjoy.

CHALLAH STICKS

Steps:

• Preheat oven to 400F.
• Cut bread lengthwise into 1/2" thich slices, then lay slices flat and cut into 1/2" wide lengths about 7" to 8" long.
• Lay on baking sheet lined with foil and brush the breas with butter.
• Mix all the other ingredients in a small bowl. Sprinkle carefully onto bread sticks and press slightly.
• Bake 7-8 minutes then turn over and bake for 4-5 minutes more.