THE CHALLAH LADY'S HEAVENLY CHALLAH
You never made challah because it seemed like more trouble than it's worth. This is simply not true and the extra loaves can be frozen in foil and will taste just made. Bakery challah just won't cut it when you can make these. The taste is absolutely uncomparable to anything you ever bought. When you run into trouble making your challah "who ya gonna call, the Challah Lady". Mrs. Heller has a hotline and the best recipes. Here's one that our family has been enjoying so much and only two eggs, yay! Just note that the recipe calls for 5 lbs. but you really need to have some extra flour on hand to add several tablespoons at a time until your dough becomes nice and smooth and not sticky or dry. Note* The secret to bread with a crusty exterior and soft interior is to place an oven-proof dish filled with hot water on the bottom of your oven and for the first 15 minutes bake your challah at 400 degrees, then remove the challahs from their pans and place them on the rack and lower to 350 and continue baking while the hot steam does its work.
Provided by scancan
Categories Yeast Breads
Time 3h15m
Yield 5-8 loaves, 10 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast, water, and 1 tablespoon of sugar in a bowl until nice and bubbly.
- Add rest of sugar and oil.
- Add eggs and mix well.
- Pour mixture into extra-large bowl. Add sifted flour.
- Add salt.
- I do not use bread machine so these are my direction for doing it by hand:.
- Combine flour with rest of the ingredients with your extra flour close at hand as you will need it. Combine and combine by squeezing, turning the dough over and punching the dough down again and again. Add flour as needed until it feels smooth and not sticky at all. The dough should bounce back very quickly when you punch it down.( You will be kneading the dough for about 10-15 minutes). If the dough feels too dry because you added too much flour then tablespoon by tablespoon add a little oil and alternately with water if needed.
- Oil your large bowl, place your dough inside and then oil the top of the dough as well (can use an oil spray) and place your dough in a warm spot in your kitchen. Cover the dough with a wet towel (not dripping wet) and wait until it has doubled in size.
- Braid or shape into loaves.
- Let rise until the loaves double in size.
- Paint loaves with an egg-white and sprinkle with sesame or poppy seeds.
- Bake at 350 for 45-60 minutes until the challah are golden brown and the bottoms make a hollow noise when you give a little patting to them.
Nutrition Facts : Calories 1001.3, Fat 14.2, SaturatedFat 2.1, Cholesterol 42.3, Sodium 2115.5, Carbohydrate 189.3, Fiber 6.6, Sugar 15.7, Protein 25.2
HEAVENLY CHALLAH
Without eggs. It is based on the recipe from "A Taste of Challah" by Shira Wiener and Ayelet Yifrach.
Provided by fayz7912
Categories Breads
Time 2h50m
Yield 4 medium challahs
Number Of Ingredients 8
Steps:
- Place all ingredients except the salt into a large bowl. Begin kneading. When a ball of dough is formed, add the salt. Knead the dough for approximately 10 minutes, until the douh is smooth and soft, but not sticky.
- Brush the dough and bowl with a bit of oil, cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place for approximately 1 hout, until the dough doubles in volume.
- After the dough has risen, knead it for a few minutes. Roll pieces of dough into strands to be braided.
- To make more airy challahs, roll out each strand into strips, ca. 1/4 inch (1/2 cm) thick. Roll each strip jellyroll fashion to from a tube and use these to braid the challahs.
- Place the challahs on a baking sheet to rise. Brush with beaten egg and sprinkle with sesame or poppy seeds. COver and let rise again in a warm place for ca. 40 minutes. In the meantime, preheat oven to 350 F (180 C).
- Bake for approximately 30 minutes, until the challahs turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.
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