Challah Ii With Maple Syrup Glaze Eggless Version Recipes

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CHALLAH II WITH MAPLE SYRUP GLAZE (EGGLESS VERSION)



Challah II With Maple Syrup Glaze (Eggless Version) image

I love this challah recipe! It has no eggs and very little oil but tastes delicious. This recipe can be easily made in a KitchenAid mixer or a bread machine. Although the maple syrup glaze isn't very conventional, I think it tastes great.

Provided by CardaMom

Categories     Yeast Breads

Time 40m

Yield 1 large challah, 6-8 serving(s)

Number Of Ingredients 8

1/2 cup warm water
3 tablespoons sugar
3 teaspoons yeast
4 1/4 cups flour
1 cup warm water
2 teaspoons salt
2 tablespoons oil
maple syrup

Steps:

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

SWEET CHALLAH



Sweet Challah image

This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate it. The doughier you want the bread to be, the shorter you should bake it.

Provided by SuperRebbetzin

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h

Yield 20

Number Of Ingredients 13

1 tablespoon active dry yeast
⅓ cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
4 eggs
½ cup vegetable oil
1 tablespoon salt
1 cup white sugar
6 cups all-purpose flour, or as needed
1 egg
1 teaspoon vegetable oil
2 teaspoons white sugar
1 teaspoon water

Steps:

  • Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge.
  • In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.
  • Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.
  • Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.
  • Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 57 g, Cholesterol 46.5 mg, Fat 7.5 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 368.5 mg, Sugar 14 g

BREAD MACHINE CHALLAH II



Bread Machine Challah II image

Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.

Provided by MARYLYN PISSERI

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 55m

Yield 20

Number Of Ingredients 10

1 cup warm water
½ cup white sugar
1 tablespoon honey
½ cup vegetable oil
2 ½ teaspoons salt
2 large eggs eggs, room temperature
4 cups bread flour
2 ¼ teaspoons bread machine yeast
1 egg, beaten
1 tablespoon water

Steps:

  • Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
  • After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
  • Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
  • Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
  • Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 26 g, Cholesterol 27.9 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 302 mg, Sugar 6 g

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Top Asked Questions

Can you make challah dough in a bread machine?
I have a two pound bread machine and use it to make the Challah dough. It freezes well. Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.
What are the benefits of challah?
Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol-free for those family members or guests who are on restricted diets. Enjoy! Recipe by Rachel Orenstein Packer. Photos by Hannah Kaminsky. 1 cup warm water (105º to 115º F.)
How long to bake challah without eggs?
Preheat oven to 350º F. Bake for approximately 25 to 30 minutes depending on your oven. Loaves should be golden and sound hollow when tapped. Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).
Why do you add flour first when making challah?
The reaction between the ingredients is what will give your challah lift (in lieu of eggs). If you put it in first, you will not have as much of a reaction when you add the flour.

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