MY FAVORITE CHALLAH
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.
Provided by Joan Nathan
Categories project, side dish
Time 1h
Yield 2 challahs
Number Of Ingredients 7
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 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.
- If baking immediately, 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 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
BEST PULL-APART JEWISH CHALLAH RECIPE BY TASTY
Here's what you need: unbleached all-purpose flour, water, active dry yeast, egg, egg, granulated sugar, kosher salt, vegetable oil, sesame seed
Provided by Dora Delman
Yield 6 servings
Number Of Ingredients 9
Steps:
- Dissolve active dry yeast in warm water. Add 1 tsp sugar and stir, activating yeast - the yeast should foam. (This should take 5 to 10 minutes).
- In a stand mixer, mix one egg, sugar, oil, and salt together. To this, add two cups of flour and mix.
- Add activated yeast to flour and mix well. Then, add the remaining flour until dough forms and is kneadable.
- On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.
- Next, place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.
- The next day, preheat the oven to 350°F. Punch down dough and knead for an additional. 5 minutes. Form into a ball and cut this into 3 equal pieces.
- Roll out the pieces into strands and let rest for 5 minutes. Then, roll out a second time - strands should have become a little more elastic at this point.
- Braid into a loose challah, being careful not to braid too tightly as the dough will rise again once down.
- Now, allow dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough - if it's ready, this should leave a dent that slowly bounces back.
- Once ready, whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds at this step (optional).
- Place challah on a baking sheet and bake for 30 minutes or until light golden brown.
- Remove from the oven, let rest, and serve.
- Enjoy!
Nutrition Facts : Calories 376 calories, Carbohydrate 66 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 12 grams
CHALLAH
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
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
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-LAH!
Make and share this Challah-lah! recipe from Food.com.
Provided by Karin...
Categories Breads
Time 30m
Yield 1 loaf (challah)
Number Of Ingredients 7
Steps:
- Place all the above ingredients in bread machine pan in the order I have listed them in.
- Select dough cycle.
- When dough cycle is complete, remove dough and place on lightly floured surface and allow the dough to rest for about 10 minutes.
- Then divide dough into 3 evenly sized pieces (I usually weigh each piece to ensure this).
- Roll and'gently massage' each piece to form 3 long snakes.
- Approxiamately 30-35 cm each.
- Pinch 3 ends together and place under something weighty (I use a heavy bread board), and then start plaiting!
- When you get to the end, pinch the ends together (as you did at the beginning with the other end), and tuck underneath.
- Place covered bread dough in warm and draught free place on lightly greased oven tray (a sun room or conservatory is great for this- otherwise a pre-heated warming drawer of an oven is also good) Leave it to double in size (about 1 hour).
- Brush with a lightly beaten egg and sprinkle liberally with poppy seeds.
- Bake in oven at 180'C for about 25-30 minutes- or until a nice golden brown colour.
- Cool on wire rack.
Nutrition Facts : Calories 1920.1, Fat 48.6, SaturatedFat 25.6, Cholesterol 514.6, Sodium 2728.7, Carbohydrate 309.7, Fiber 12.2, Sugar 20.7, Protein 55.5
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BEST CHALLAH RECIPE - THE TASTE OF KOSHER
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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.
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- Classic challah bread recipe. Start by baking up classic challah bread, and get the hang of how to braid the traditional way.
- Simple whole-wheat challah bread recipe. This simple whole-wheat challah bread adds a splash of health with the addition of the whole-wheat flour. It’s hearty and perfect when buttered up.
- Apple-honey challah recipe. Apples and honey are key seasonal ingredients in the fall and winter, thus this loaf of apple-honey challah is the perfect one to bake up this weekend.
- Pumpkin challah recipe. Use up that last bit of pumpkin puree by baking this pumpkin challah for the holidays.
- No-knead challah recipe. We’re loving the simple technique in this no-knead challah — perfect for those novice bakers.
- Savory tomato-stuffed challah bread recipe. How gorgeous is this savory tomato-stuffed challah bread? We love a savory twist on a traditional recipe.
- Rainbow challah bread recipe. This rainbow challah bread would be a fun project for the kids this weekend — so colorful and fun to braid.
- Honey challah recipe. Lightly sweeten your challah, and you’ll have this honey challah, a great bread to eat as is or to use in baked goods like bread pudding.
- Bamboo charcoal challah bread recipe. This unique loaf of bamboo charcoal challah bread contains ground charcoal — an interesting addition used in Asian baking but not so much in American baking.
- Brown sugar cinnamon swirl challah recipe. This sweet brown sugar cinnamon swirl challah loaf is gorgeous, and it would also be fantastic if you added more warm spices to it, like cloves or cardamom.
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