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
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.
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
DELICIOUS SWEET CHALLAH
This is from Kosher by Design by Susie Fishbein. It uses 5 lbs of flour, enough to warrant the making of the special blessing over bread dough. It is very sweet and wonderful. I used natural sugar for it; even more wonderful.
Provided by Sarah Chana
Categories Yeast Breads
Time 3h30m
Yield 6-8 loaves
Number Of Ingredients 11
Steps:
- Proof the yeast: Place the 1/2 cup warm water, yeast, 1 tbl sugar in a large glass measuring cup or bowl. Set aside until yeast gets bubbly.
- In a separate bowl, combine the 2 cups sugar, boiling water, salt, and oil.
- Crack eggs into large bowl (or your mixer bowl). Add proofed yeast, mix again. Add the sugar/water mixture. Mix thoroughly.
- Add the flour in batches, incorporating well each time.
- Knead dough for 10-15 minutes, adding flour as needed until you get that earlobe texture.
- Place dough in a large bowl (greased), cover with a damp towel and let rise in a warm place for about 2 hours, punching down in the interim.
- Turn out dough onto floured surface. Separate the piece of dough with the blessing if you make it.
- Divide dough into 6-7 pieces, and shape into challah according to your favorite style. (You can braid three strands, four strands, six strands -- whatever!).
- (At this point you can freeze some of the shaped challot to bake later on.).
- Let rise another 30 minutes or so.
- Brush each loaf with beaten egg. Sprinkle with seeds.
- Bake at 350F for about 30 minutes or until it sounds hollow when tapped on the bottom.
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.
BREAD MACHINE CHALLAH
This is my favorite bread machine challah recipe. It makes a smaller loaf, but I love the flavor of it.
Provided by Charmed
Categories Yeast Breads
Time 3h35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add the water, the egg, the margarine, flour, sugar, salt& yeast to bread machine in the order recommended by the manufacturer.
- Use white or sweet bread cycle.
- Remove bread from baking pan after 10 minutes, then finish cooling on a rack.
Nutrition Facts : Calories 1961.7, Fat 43.1, SaturatedFat 9.3, Cholesterol 186, Sodium 3394.2, Carbohydrate 340.6, Fiber 12.3, Sugar 51.5, Protein 48.6
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CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishCalories 206 per servingCategory Breads
- In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a separate bowl, combine the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk. Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. The dough may seem too wet but have faith—it’s supposed to be.
- Dust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. Dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours.
- Invert the dough onto a lightly floured work surface and dust with flour. It will deflate. Cut the dough into four even 9-oz pieces, and then stretch and roll each piece into a rope about 20-inches long. Lay the ropes parallel to one another (vertically). Pinch them tightly together at the top, and then fan them out. If the ropes shrink a bit, just work them back into their original length.
- Begin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided. Tuck the ends under to give the loaf a finished look.
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