APPLE-HONEY CHALLAH
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch round loaf
Number Of Ingredients 8
Steps:
- Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and yolks, yeast, and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth, about 10 minutes.
- Transfer dough to buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
- Turn dough out onto a floured surface. Pat into an 8 1/2-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
- Preheat oven to 375 degrees, with rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
- Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
- Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.
APPLES AND HONEY CHALLAH
If you are using a bread machine: 1. Combine water, oil, honey, 1 beaten egg, apples and salt (in that order) in the bread machine 2. Add flour, make a well
Provided by May I have that recipe
Categories Challah
Time 50m
Yield 10-12 Servings
Number Of Ingredients 10
Steps:
- If you are using a bread machine: 1. Combine water, oil, honey, 1 beaten egg, apples and salt (in that order) in the bread machine 2. Add flour, make a well in the middle and add the yeast and sprinkle some more flour on top 3. Set the machine to dough setting and turn it on 4. Once the dough has approximately tripled in size, divide it in half 5. Make 6 dough balls from each half and arrange them in a disposable 8 inch round aluminum pan (place 5 on the edges and 1 in the center) 6. Pre-heat oven at 350F 7. Using a pastry brush, gently "paint" the Challah with the remaining beaten egg 8. Mix cinnamon and sugar and sprinkle over Challah 9. Cover with a clean kitchen towel and let sit for about 30 minutes 10. Bake for 30-35 minutes until golden brown (a tooth pick inserted should come out) ENJOY! from May I Have That Recipe If you are making it by hand: 1.Dissolve yeast in warm water. Add 1 tbsp of sugar and let it sit until it foams 2.In a large bowl combine flour, salt and chopped apples 3.In another bowl combine oil, dissolved yeast and water, honey and 1 beaten egg 4.Pour wet ingredients over the flour and knead to create a smooth and soft dough about 10 minutes 5. Place dough in a slightly greased bowl, cover it with a kitchen towel and let it rise for about an hour or until triple in size 6."Punch" dough and divide it in half 7. Follow steps 5-10 above
Nutrition Facts :
OAT & HONEY APPLE CHALLAH
Absolutely amazed my guests during Yom Kippur Break Fast! WONDERFUL combination/adaptation of #148108 with an apple filling from Marcy Goldman's Jewish baking cookbook. Recipe looks long - but with only one rise, it's QUICK and easy!
Provided by LillyZackMom
Categories Yeast Breads
Time 2h35m
Yield 1 large round loaf
Number Of Ingredients 17
Steps:
- In a small bowl combine 3/8c warm water with yeast. Let stand until yeast is dissolved and begins to bubble - about 5 minutes.
- Place the yeast mixture in a larger bowl. Add the additional water, oats, honey, oil, vanilla, cinnamon, and salt. Mix well.
- Gradually add the flours. Mix with a spoon until it becomes too unweildy. At that point - knead with your hands until all the flour is absorbed and the dough is no longer sticky.
- Place in a large, oiled (or cooking spray coated) bowl and place in a warm, moist, draft-free place to rise. Let rise until doubled - appx 1 hour.
- When the rise is almost over, prepare apple filling. Then put the apple filling on some paper towels to absorb excess moisture. Preheat the oven to 350.
- There are many different ways to prepare a holiday challah -- here's my personal favorite: http://www.chabad.org/library/article_cdo/aid/560778/jewish/Weaving-Round-Challah.htm Or you can make a round coil. The number of rolls of dough you'll need to make will vary based on the shape you make.
- If you are using the link above, you will need four dough strands. If you are making a single coiled challah, you will need one dough strand. Do NOT make the strands long -- for the round from the link, each strand should be no more than twelve inches long. Once you have the correct number of strands, you'll need to flatten them with your hand or a rolling pin. Put the apple filling down the middle, and then pinch or roll the strand closed. It's OK if a few apple pieces pop out, but for the most part, you want them enclosed.
- Brush with egg wash and sprinkle turbinado sugar on top. The sugar will give it a nice, sparkly outer crust with a nice rich flavor.
- Place on stoneware cookie sheet, or regular cookie sheet covered with parchment paper. Bake for 30 minutes.
- After 30 minutes, open up the oven & place a sheet of tin foil over the loaf to prevent excessive browning. Let bake for appx another 20-30 minutes (so 50-60 minutes TOTAL bake time).
- Cool on a cooling rack & ENJOY!
Nutrition Facts : Calories 5061.5, Fat 79.2, SaturatedFat 11.9, Cholesterol 186, Sodium 8855.8, Carbohydrate 969.2, Fiber 65.4, Sugar 184.1, Protein 128.5
APPLE-HONEY CHALLAH
I've never tried making challah bread at home, but when I purchase it at the bakery everyone loves it. This looks like an easy recipe to make and the addition of apples makes it a more of a "treat." The cooking time also includes the time the dough needs in order to rise.
Provided by TasteTester
Categories Yeast Breads
Time 4h40m
Yield 9 inch loaf
Number Of Ingredients 9
Steps:
- Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and the egg yolks, yeast and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface and knead until smooth, about 10 minutes.
- Transfer dough to a buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
- Turn dough out onto a floured surface. Pat into an 8 1/2-inch x 14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
- Preheat oven to 375 degrees F., with a rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
- Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
- Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.
Nutrition Facts : Calories 408.2, Fat 13.8, SaturatedFat 7.5, Cholesterol 144, Sodium 539.6, Carbohydrate 63.2, Fiber 2.1, Sugar 23.3, Protein 9.3
HONEYED CHALLAH AND APPLE PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place 2 tablespoons butter in a 9-inch-square baking dish and place in the oven until the butter melts. When the butter has melted, remove the pan from the oven and use a brush to coat the bottom and sides evenly with the melted butter. Set aside.
- While the oven is preheating and the butter melting, heat the remaining butter in a heavy skillet, add the apples and sauté over high heat until they just begin to soften and take on color, about five minutes. Remove from the heat and set aside.
- Mix the milk, honey and vanilla together in a large bowl. Add the challah pieces and allow to soak about 10 minutes, until the milk is fairly well absorbed. Beat the eggs until frothy, mix them with the challah and add half the cinnamon and the sautéed apples.
- Transfer the mixture to baking dish. Mix the remaining cinnamon with the sugar and sprinkle over the top. Bake about 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 41 grams, TransFat 0 grams
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