SWEET CHALLAH
This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate it. The doughier you want the bread to be, the shorter you should bake it.
Provided by SuperRebbetzin
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h
Yield 20
Number Of Ingredients 13
Steps:
- Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge.
- In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.
- Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. 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 cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.
- Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.
- Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. 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 loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 57 g, Cholesterol 46.5 mg, Fat 7.5 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 368.5 mg, Sugar 14 g
SIMPLE SWEET CHALLAH BREAD (THE WAY IT SHOULD BE)
I love challah, I was raised Jewish and literally crave this bread all the time. Only problem is, it is SO expensive! So I searched and literally couldn't find a legit recipe: they want it to cook for an hour (what!), it wasn't eggy enough, no honey?? I could go on. So to remedy that, I made my own! It's light and dense at the...
Provided by Ashley Burnam
Categories Other Breads
Time 2h30m
Number Of Ingredients 10
Steps:
- 1. Note: I used a stand mixer for this recipe but it can easily be done by hand or with a hand mixer) Start by letting your mixing bowl get warm by running it under hot water for a minute and then drying it off before adding anything to it.
- 2. Dump the cup of hot water, 1/3 cup sugar, and 2 yeast packets into the bowl and mix it up by hand and let it sit in a warm place for 10 minutes until foamy. (This activates the yeast)
- 3. In another bowl, mix the 2 whole eggs and the 2 egg yolks with the salt and honey until incorporated and let it sit while the yeast gets going. Save the egg whites for the egg wash.
- 4. After 10 minutes, add the melted butter to the yeast mixture and stir by hand. Then add the honey/egg mixture and give it a good stir by hand until you feel no honey stuck to the bottom of the bowl.
- 5. This is where the stand mixer comes in handy. Attach the bowl to the stand and add in 1 cup of bread flour and stir on medium/low with the paddle attachment until smooth-ish. Repeat with 1 cup of all purpose flour, again with read flour, and one more time with all purpose flour.
- 6. After all the flour has been mixed in, scrape the bowl with a spatula and le it go on medium for about a minute. It should be sticky and the dough should be loose and feathery. If it's still too runny (depending on climate)add in 1/4 cup more all purpose flour and mix one more time and you should be good to go.
- 7. Microwave a large glass mixing bowl and coat completely with vegetable oil- then add in the dough and toss it around a couple times until it's also coated with oil. Loosely cover with a piece of plastic wrap and let it sit in a warm, draft free place. I like to use a lightly warmed oven. (I'll turn it on the warm setting for a few minutes and then turn it off before putting the bowl in there.)Now just let the dough sit in there for 1 hour, no less.
- 8. Then take it out, punch it down and dump onto a clean, floured work surface to braid.I like to toss it in the flour a little to make it a little less sticky before attempting to braid, it makes a smaller mess. after getting it nicely coated with flour, cut into 3 equal pieces for one loaf, or 6 equal pieces for 2 loaves. Then roll out to about a 2 inch diameter and braid each. Once braided, pinch and tuck the ends under to make it pretty.
- 9. Now put it onto whatever pan you're using to make it. a half sheet pan works nicely for a full loaf or baking both small loaves at once. Put a piece of parchment paper on the pan (very necessary, trust me)and put the bread in the middle. Put it back in the oven for another 45 minutes to an hour to rise.
- 10. Remove the bread and heat the oven to 350. Once heated, bake the bread on the middle/top rack. Here's a little trick of mine. The bread bakes for 30 minutes total, however I do not apply the egg wash until it has baked for 10-12 minutes. This keeps it from getting it too brown. Another thing I do it right when it hits the color I want (which is at about 20 minutes) I rotate the pan and cover loosely with a foil tent. This stops the browning but allows the bread to remain nice and shiny and beautiful. After 30 minutes, take it out and remove it from the pan, but leave it on the parchment paper for 10 minutes before you tear, slice or anything. It keeps the bread more moist. Enjoy!! It also makes AMAZING french toast, garlic bread, whatever :)
SWEET CHALLAH BREAD
I started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy!
Provided by MizEmerilLagasse
Categories Yeast Breads
Time P1DT30m
Yield 2 medium loaves
Number Of Ingredients 13
Steps:
- In a large mixing bowl, stir together the water, honey and yeast.
- Let stand for 5 minutes.
- Stir in 1 cup bread flour, and cover with a towel.
- let stand for 30 minutes.
- Stir in the olive oil, whole egg, and egg yolks until very well mixed.
- Add the salt, sugar, and the rest of the flour.
- You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
- Place dough in a large greased mixing bowl and let rise for 1 hour.
- Place dough in the refrigerater and let rise over night or at least 6 hours.
- Turn dough out on a corn mealed surface and cut it into two proportional pieces.
- Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
- Let dough rise for 1 hour and preheat your oven to 375F.
- Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
- Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
- Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
- Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).
- Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
- **Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!
Nutrition Facts : Calories 1599.3, Fat 42, SaturatedFat 8.5, Cholesterol 506.9, Sodium 1402.4, Carbohydrate 271.4, Fiber 7, Sugar 102.3, Protein 34.9
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.
HONEY CHALLAH
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. -Jennifer Newfield, Los Angeles, California
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (24 servings each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 125 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE SWEET CHALLAH
Steps:
- 1. In cup or small bowl dissolve Yeast in the warm water with approx 1 tablespoon of sugar. After just a few minutes the yeast should begin to "bloom". It will become foamy and it will give off a sweet smell. If your yeast is not fresh this will not happen - do not go any further - start over with fresh yeast. 2. In a large bowl mix Egg Yolks, Eggs, Oil, remaining Sugar, Salt and Yeast mixture. 3. Add enough flour to form stiff but sticky dough (you can do this in a stand mixer - using the dough hook attachment). 4. Then turn dough out onto a floured surface and knead until smooth and elastic (adding more flour if needed) - about 6 minutes - work in raisins as kneading. 5. Form a ball and place in a greased bowl and turn dough so all sides are greased. Cover with a clean kitchen towel and place in warm area to double in bulk - about two hours. 6. Punch down and knead briefly. 7. Roll dough into a 24" long rope. Create a spiral round loaf. (Sometimes I divide the dough into three parts, then I make three smaller ropes and braid them - then I form a circle from with the braid). 8. Place on baking sheet lined with parchment. 9. Brush loaf with beaten egg yolk, sprinkle top with poppy seeds (if desired), and allow too rise until dough doubles in size - about 45 minutes. 10. Bake until golden brown in a pre-heated 375 degree oven - 35 to 40 minutes. 11. Allow to cool before slicing and enjoy!
More about "sweet challah recipes"
SWEET CHALLAH WITH STREUSEL TOPPING - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish FoodEstimated Reading Time 2 minsCategory Challah, BreadsTotal Time 3 hrs 10 mins
- To prepare the dough: Place the lukewarm water in a large bowl. (Note: For the yeast to proof, the water must truly be lukewarm. Dip your finger in the water. If it’s too hot for your fingers, it’s too hot for the yeast as well. If it’s cool, it won’t work either. Lukewarm is just right.) Add the yeast and 1 teaspoon of the sugar, and stir to dissolve. Wait 5 to 10 minutes to allow the yeast to proof. It will appear foamy.
- In a separate large bowl (or a large 6-quart mixer fitted with dough hook), mix remaining 2 cups sugar, eggs, 1 1/2 cups of the oil, and salt. Add proofed yeast and mix. Add flour, 4 cups at a time, mixing after each addition until fully incorporated. Knead dough until smooth and elastic, about 5 minutes by hand or mixer, adding additional flour if dough is too sticky.
- Drizzle remaining 2 teaspoons oil in mixing bowl; roll dough in oil to coat. Cover with a towel and let rise until doubled, about 1 hour. While the dough is rising, prepare the topping.
- To prepare the topping: Combine sugar, flour, margarine, vanilla, and cinnamon, if using, in a small bowl; mix with a fork until coarse crumbs form.
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- Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.
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- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
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