CHALKA OR CHALLAH
A beautiful braided egg bread
Provided by Polish Housewife
Categories Bread
Time 3h10m
Number Of Ingredients 11
Steps:
- Sprinkle the yeast over 1/2 cup warm water (110 F) to soften, stir until dissolved
- Heat milk, butter, sugar, and salt until sugar dissolves, cool to lukewarm and stir in 2 cups of flour
- Add yeast and 2 eggs, combine, and add enough flour to make a soft dough (anouther cup to 1 1/2 cups)
- Knead on a floured surfaces, continuing to add flour for about 5 minutes, until the dough is smooth
- Form into a ball, and place in an oiled bowl, turn the dough over (this oils the top), and cover the bowl, leave in a warm place unti doubled in size about 90 minutes
- Punch down the dough, divide into thirds, roll each third into an 18 inch strand, braid, securing the ends by tucking under
- Place on a parchment lined cookie sheet, cover, let rise, about 30 minutes
- Whisk together the egg yolk and water, gently brush the loaf with this egg wash and sprinkle with seeds
- Bake at 375 F for 35 - 45 minutes, the bread should be golden brown and sound hollow when tapped (mine is a little too brown, it should have come out a few minutes earlier)
POLISH EGG BREAD
This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe.
Provided by BOBBIELLEN1
Categories Bread Yeast Bread Recipes Egg
Time 3h30m
Yield 30
Number Of Ingredients 9
Steps:
- Dissolve yeast packages in 1 cup of warm water; set aside.
- Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.
- When milk mixture has cooled to lukewarm, stir in dissolved yeast.
- In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet.
- Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!
Nutrition Facts : Calories 412.7 calories, Carbohydrate 66.9 g, Cholesterol 81.2 mg, Fat 10.2 g, Fiber 2.1 g, Protein 12.7 g, SaturatedFat 5.2 g, Sodium 651.4 mg, Sugar 11.8 g
PASKA EASTER BREAD
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
CHALKA -- POLISH EGG BREAD
This recipe for Polish chałka is a braided egg bread, raisins optional. Akin to Bohemian-Czech hoska, Jewish challah and French brioche, chalka is served year-round, but especially during the holidays. If you have any leftover chalka, it makes delicious French toast or bread pudding with orange sauce or poppyseeds. Courtesy of Barbara Rolek
Provided by Molly53
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Heat the milk to lukewarm; add melted butter, sugar and salt.
- Stir to combine and let cool to about 110°F
- Add yeast and warm water in mixing bowl and stir until dissolved.
- Add lukewarm milk mixture and 2 eggs and stir to combine.
- Add 3 cups flour and beat until smooth.
- Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. (Dough will be sticky)
- Place dough in greased bowl.
- Turn over and cover with plastic wrap and let rise until double, about 1 hour.
- Punch down dough and turn out onto lightly floured board.
- If making 1 large loaf, divide dough into 3 equal pieces.
- Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. (Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.)
- Loosely cover bread and let rise again until double, about 30 minutes.
- While bread is rising, preheat oven to 350°F.
- Brush remaining beaten egg lightly on bread.
- Bake 30 minutes or until golden brown.
- Let cool completely before serving.
- Store, covered, at room temperature or slice and freeze.
Nutrition Facts : Calories 2249.8, Fat 61, SaturatedFat 34.4, Cholesterol 413.2, Sodium 1157.9, Carbohydrate 371.6, Fiber 11.2, Sugar 107.2, Protein 52.1
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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