Braided Round Challah Recipes
BRAIDED ROUND CHALLAH
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (20 pieces).
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine honey, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Starting at 1 end of braid, loosely wrap dough around itself to form a coil. Tuck ends under; pinch to seal. Cover with a kitchen towel and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350°., For egg wash, whisk egg with water; brush over loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 211mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
CHALLAH I
Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.
Provided by Joan Callaway
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h40m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough., Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy; it won't necessarily double in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., Next step: divide the dough into pieces, the number depending on what kind of braid you want to make.
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