Bubbie Ls Challah Recipes

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CHALLAH IN A HURRY



Challah in a Hurry image

Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!

Provided by AnneElena Foster

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Yield 30

Number Of Ingredients 10

1 ½ cups warm water (110 degrees F/45 degrees C)
1 cup margarine, melted
¾ cup white sugar
3 egg, beaten
4 ½ teaspoons active dry yeast
1 teaspoon salt
7 ½ cups bread flour
1 egg, beaten
2 tablespoons poppy seeds
2 tablespoons sesame seeds

Steps:

  • In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
  • In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
  • Knead dough on a floured surface with remaining flour until smooth.
  • Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
  • Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 5.6 g, Cholesterol 24.8 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 157.4 mg, Sugar 5.2 g

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

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

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