Bonnie Challah Recipes

MIRIAM'S NOT-SO-SECRET CHALLAH

Miriam's Not-So-Secret Challah image

A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.

Provided by MIRIAM571

Categories Bread Yeast Bread Recipes Egg Challah Recipes

Time 3h10m

Yield 20

Number Of Ingredients 10

Ingredients

2 cups water
½ cup margarine
7 cups bread flour, divided
¼ cup white sugar
¼ cup brown sugar
3 (.25 ounce) packages active dry yeast
1 tablespoon salt
4 eggs
1 egg, beaten
1 tablespoon poppy seeds

Steps:

In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

Nutrition Facts : Calories 253 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 6.8 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 1.3 g, Sodium 421.7 mg, Sugar 4.6 g

BONNIE CHALLAH

BONNIE CHALLAH image

Categories Egg Bake Rosh Hashanah/Yom Kippur

Yield 2 loaves

Number Of Ingredients 12

Ingredients

1/2 cup warm water plus
2/3 cup warm water (105 to 115 degrees)
2 tbl dry yeast (3 1/2 pkg)
1 tbl sugar
1/2 cup sugar
1/4 cup honey
3 lrg eggs + 1 yolk
3/4 cup vegetable oil
1 Tbl salt
7 1/2 cup all-purpose flour - (about)
1 lrg egg
1 tbl water

Steps:

Method : Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 5-10 minutes. In large bowl of heavy-duty mixer fitted with whisk attachment, combine 2/3 cup warm water, remaining sugar, honey, oil & salt. Stir to dissolve sugar. Add yeast mixture and eggs, beat until blended. Remove whisk and fit mixer with dough hook. Add 5 cups flour & beat on low 3 min or until dough starts to come together. Add more flour as needed on med-low that will clean sides of bowl. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes. Grease 1 large baking sheet. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 9-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes. Preheat oven to 350 degrees. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)

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