BREAD MACHINE CHALLAH II
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
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
CHALLAH II
This recipe is a sweeter version of the classic challah. It was given to me by a friend.
Provided by Rivka
Categories Challah
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Stir the oil, honey, eggs, salt and four cups of flour into the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, 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 floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.
- Bake in preheated oven for 30 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 54 g, Cholesterol 37.2 mg, Fat 11.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 329.7 mg, Sugar 12.6 g
CHALLAH
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
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
CHALLAH II WITH MAPLE SYRUP GLAZE (EGGLESS VERSION)
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
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.
More about "challah ii recipes"
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
4.8/5 (119)Total Time 2 hrs 10 minsCategory Dairy Free BreadsCalories 153 per serving
- Using a bread hook, knead, adding the water about a quarter cup at a time until the dough feels similar to play-doh.
- Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
- Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough.
WE TESTED 4 CLASSIC CHALLAH RECIPES. HERE'S HOW THEY …
From thekitchn.com
CHALLAH BREAD | JAMIE OLIVER BREAD & BAKING RECIPES
From jamieoliver.com
ULTIMATE GUIDE TO HEALTHIER CHALLAH RECIPES - JEWISH …
From jewishfoodhero.com
BAREFOOT CONTESSA | HOMEMADE CHALLAH | RECIPES
From barefootcontessa.com
RECIPES > BREADS > HOW TO MAKE CHALLAH II, PART 1 OF 2
From foodnewsnews.com
EPICURUS.COM RECIPES | CHALLAH II
From epicurus.com
CHALLAH II RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
BREAD MACHINE CHALLAH II | RECIPESTY
From recipesty.com
CHALLAH II | RECIPES | THE HALAL WORLD
From thehalalworld.com
30 AMAZING CHALLAH RECIPES | MY JEWISH LEARNING
From myjewishlearning.com
CHALLAH II RECIPE - YOUTUBE
From youtube.com
CHALLAH - SHAVUOT RECIPES - KOSHER RECIPE
From chabad.org
TRADITIONAL CHALLAH RECIPE | CANADIAN LIVING
From canadianliving.com
ALL THINGS CHALLAH: 14 RECIPES TO SWEETEN SHABBAT
From reformjudaism.org
BREAD MACHINE CHALLAH II - YUM TASTE
From yumtaste.com
BREAD MACHINE CHALLAH | BREAD MACHINE RECIPES
From breadmachinediva.com
HOW TO USE CHALLAH BREAD: 9 RECIPE IDEAS - GREATIST
From greatist.com
GREAT CHALLAH RECIPES | A TASTE OF CHALLAH
From atasteofchallah.com
CHALLAH II - RECIPE WILD
From recipewild.com
PERFECT CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
CHALLAH II RECIPE
From ketonebee.com
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
CHALLAH II - JEWISH RECIPES
From fooddiez.com
CHALLAH II - YUM TASTE
From yumtaste.com
TRADITIONAL CHALLAH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
CHALLAH II, PART 1 OF 2 | BREADS | QUENCH MAGAZINE
From quench.me
CHALLAH II | RECIPESTY
From recipesty.com
CHALLAH ROLLS RECIPE :THE BEST CHALLAH BUNS IN 6 SIMPLE STEPS
From merryboosters.com
CLASSIC CHALLAH | KING ARTHUR BAKING
From kingarthurbaking.com
CHALLAH RECIPE | MAKING CHALLAH | SHABBAT PROJECT
From theshabbosproject.org
9 BEST CHALLAH RECIPES | GREATIST
From greatist.com
CHALLAH II | RECIPE | RECIPES, CHALLAH, WHAT IS FOR DINNER
From pinterest.com
CHALLAH II - CHALLAH & BREAD - KOSHER RECIPE - CHABAD
From chabad.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love