My Favorite Challah Recipes

PERFECT CHALLAH BREAD

Steps:

• In the bowl of a stand mixer combine flour, sugar, yeast, salt, eggs, oil, and 1 cup of water.
• Using a bread hook, knead, adding the water about a quarter cup at a time.
• The dough should be wet and sticky but pulling away from the side.
• Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
• Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough.
• Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes).
• Preheat the oven to 350°F or 175°C.
• Bake for 30 to 40 minutes or until golden brown.

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.

MY FAVORITE CHALLAH...

Steps:

• Combine the water, yeast and sugar. Let stand 10 minutes.
• Meanwhile, beat the eggs, oil, salt and sugar until pale yellow.
• Add flour, 1 cup at a time.
• Knead 10 minutes.
• Place in a sprayed bowl. Cover with a damp towel. Let rise in a warm place for 1 hour.
• Punch down. Knead again.
• Repeat rising for 30 minutes.
• Punch down. Divide into 3 even pieces.
• Roll each out into a rope shape.
• Braid.
• Cover. Let rise 30 minutes.
• Heat oven 400.
• Brush loaf with egg.
• Bake 10 minutes. Reduce oven temp to 350. Bake 30 more minutes.
• Let cool on racks.

MY FAVORITE CHALLAH

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 what is now 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 in refrigerator if preferred.
• To bake, 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.

FAVORITE CHALLAH

Steps:

• Load first eight ingredients (water through yeast) into bread machine bin in the order listed.
• Select "dough only" setting.
• When through with cycle, cut into 12 pieces to make two 6-braid challahs/challot. OR, cut into 6 pieces to make two 3-braid challah.
• Let rest 20 minutes.
• Roll pieces into ropes; braid 6 or 3 into a challah. Repeat for remaining pieces.
• Cover and let rest until doubled in size -- about 45 minutes. About 30 minutes into this rest cycle preheat oven, if not done so already.
• Mix last two ingredients (egg and water) together to make egg wash.
• Brush challot with egg wash. Bake 33 minutes at 350°F.