DOUBLE-BRAID CHALLAH BREAD WITH SESAME SEEDS
The first time I baked this bread, the whole loaf disappeared in three hours--and only three people were in the house! It's based off a Betty Crocker recipe, with a few changes; the original recipe called for a lone egg, but I had a bunch of egg yolks after making meringue so I used those instead. You could substitute poppy seeds for the sesame seeds, or eliminate the seeds altogether, but I think they deliver a pleasant crunch.
Provided by Hannah Verrinder
Categories Yeast Breads
Time 4h55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Mix all ingredients except milk and sesame seeds in a large bowl. The dough will be quite sticky at this point.
- Turn out onto a liberally floured board and have additional flour close at hand. Knead, adding flour as it is absorbed, until the dough is no longer sticky and is smooth and elastic, 5-10 minutes.
- Oil a large bowl and place dough inside, turning to coat dough on all sides. Allow to rise 1-2 hours, or until at least doubled in size.
- Divide dough into three sections. Take a third of each of the original three sections and reserve (there will be two braids; a large one for the bottom, and a smaller one for the top).
- Grease a cookie sheet.
- Roll and stretch the three larger sections of dough into ropes a little shorter than the sheet. Cross the tops of the ropes over one another and braid. Tuck braid ends under.
- Repeat step 6 will smaller dough sections, except braid the ropes on top of the first, larger braid.
- Grease double-braid liberally and cover with plastic wrap. Allow to rise 1-2 hours, or until at least doubled in size.
- Preheat oven to 375°F.
- In a small bowl, combine milk and sesame seeds. Uncover double-braid. Use a pastry brush to brush mixture, or your hands to rub mixture, over double-braid.
- Bake bread 20-30 minutes, or until deep golden brown.
Nutrition Facts : Calories 2680.7, Fat 95.8, SaturatedFat 17.9, Cholesterol 766.6, Sodium 3584.1, Carbohydrate 398.2, Fiber 17.1, Sugar 94.2, Protein 62.4
SESAME SEED CHALLAH (EGYPTIAN HOLIDAY BREAD)
Make and share this Sesame Seed Challah (Egyptian Holiday Bread) recipe from Food.com.
Provided by Dancer
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Combine yeast with water and pinch of sugar and set aside.
- Combine flour, remaining sugar, salt and 2 eggs in large mixing bowl.
- Add yeast mixture and mix well.
- Dough will be moist and sticky.
- Knead until dough is smooth, about 10 minutes, adding flour or water as needed.
- Dough should still be moist.
- Return to bowl, sprinkle dough with flour, cover with towel and let rise until doubled, about 1 hour.
- Divide dough in half, place each half on lightly floured board and lightly knead into round loaves.
- Place on greased baking sheet, leaving space between loaves, as they will rise and expand when baking.
- Beat remaining egg.
- Brush loaves with beaten egg and sprinkle with sesame seeds.
- Bake at 350 degrees until golden brown and completely baked inside, 20 to 30 minutes.
Nutrition Facts : Calories 1079.5, Fat 18.9, SaturatedFat 4, Cholesterol 317.2, Sodium 407.4, Carbohydrate 187.1, Fiber 9.5, Sugar 13.8, Protein 38
CHALLAH
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast, grilled cheese, and croutons and as breading in meatballs. Maybe not the way God intended it, but I'm sure She understands. Israel is the land of milk and honey, and this challah has both. For those of you who want to stay away from milk, it's fine to substitute water.
Provided by Einat Admony
Categories Bread Egg Bake Rosh Hashanah/Yom Kippur Honey Sesame
Yield Makes 4 loaves
Number Of Ingredients 8
Steps:
- 1. Heat the milk in a small saucepan over low heat just until it's warm to the touch. Remove from the heat.
- 2. Dump the flour into a large bowl and make a well in the center. Add the yeast to the well along with a few drops of honey and 1/2 cup or so of the warm milk. Let stand until foamy, about 10 minutes.
- 3. In a separate bowl, combine the remaining milk and honey, the oil, and 3 of the eggs. Stir together. Add the salt and stir again. Gradually stir the liquid mixture into the flour, about 1/2 cup at a time. When the dough becomes sticky and difficult to stir, dump onto a floured surface and knead it by hand, adding a little more flour if necessary to keep it from sticking, until smooth and elastic.
- 4. Knead the dough into a ball. Slick another large bowl with oil, add the dough, and turn to slick the surface with oil. Cover with a damp cloth and let stand in a warm place until double in size, 1 to 1 1/2 hours.
- 5. Line 2 baking sheets with parchment paper. Gently punch the dough down and turn it onto a floured surface. Divide the dough into four equal portions, working with one portion at a time and keeping the rest covered with a damp cloth. Divide one portion of dough into three equal pieces and roll each piece into a rope about 1 foot long and slightly tapered at the ends. Line the ropes side by side on one side of the baking sheet and braid them, pinching the ends to seal and tucking them underneath. Repeat this process with the remaining dough until you have four nicely braided loaves. Cover with a damp cloth and let stand until nearly double in size, another 25 minutes or so.
- 6. Preheat the oven to 350°F.
- 7. Lightly beat the remaining egg and brush it over the tops of the challah loaves. Sprinkle with the nigella or sesame seeds. Bake the loaves until golden brown, 20 to 30 minutes.
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