Challah I Recipes

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CHALLAH I (BRAIDED EGG BREAD)



Challah I (Braided Egg Bread) image

I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.

Provided by CardaMom

Categories     Yeast Breads

Time 40m

Yield 1 large challah

Number Of Ingredients 12

1 teaspoon sugar
1/2 cup warm water
3 teaspoons yeast
4 cups flour
4 tablespoons sugar
1 teaspoon salt
1/3 cup oil
2 eggs
1/4 cup warm water
1 egg yolk, beaten with
1 teaspoon water
sesame seeds or poppy seed

Steps:

  • Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
  • Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
  • Place in oiled bowl, cover and let rise in warm place until double in bulk.
  • Punch down dough. Let rise again until double in bulk.
  • Punch down again. Divide dough into 3 equal parts.
  • Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
  • Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

CHALLAH



Challah image

Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 large eggs, room temperature
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 large egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 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. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CHALLAH I



Challah I image

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

2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds

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

MY FAVORITE CHALLAH



My Favorite Challah image

Provided by Joan Nathan

Categories     project, side dish

Time 1m

Yield 2 challahs

Number Of Ingredients 7

1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
  • Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  • To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
  • To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  • Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

CHALLAH



Challah image

Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast

Provided by Victoria Prever

Time 1h

Yield Makes 1 loaf (cuts into 18-20 slices)

Number Of Ingredients 6

500g strong white bread flour, plus extra for dusting
70g caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten
70ml sunflower oil, plus extra for the bowl
1 tbsp poppy seeds or sesame seeds (optional)

Steps:

  • Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
  • Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
  • Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
  • Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
  • Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.

Nutrition Facts : Calories 147 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium

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