Fantastic Challah Recipes

SY'S CHALLAH

Steps:

• Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
• If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
• Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
• Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
• Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.

MIRIAM'S NOT-SO-SECRET CHALLAH

Steps:

• In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
• In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 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 lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

MY FAVORITE CHALLAH

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.

FANTASTIC VEGAN CHALLAH

Steps:

• Put all ingredients into a bread machine.
• Set to dough setting.
• take out dough and braid.
• brush with glaze
• sprinkle with sesame seeds.
• cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
• Enjoy.

FANTASTIC CHALLAH

Steps:

• This recipe works best in a big mixer, but can be done by hand.
• I've never tried it in a bread machine.
• In a separate bowl, proof yeast by mixing with with 3/4 cup of warm water (follow temperature guide on package) and 1T sugar.
• It should double in size.
• While yeast is proofing, put dry ingredients into mixing bowl.
• Wait for the yeast to be ready to add eggs, oil, 1 C warm water, and the yeast mixture.
• Mix on lowest setting for about a minute then increase slightly to reccommended setting for bread.
• Mix for 10- 15 minutes adding flour if needed.
• Dough should be sticky, but pull away from sides of bowl.
• Leave dough in the same bowl to rise, and cover with a damp cloth.
• Keep it someplace warm, I like to run the dishwasher at the same time and put the bowl on top.
• Let it rise for 1 1/2- 2 hours, until double in size.
• When dough is doubled, turn it out onto a floured surface and knead by hand a little.
• Oil 2 large loaf pans well, this bread tends to stick.
• divide the dough in half.
• You can braid it like traditional challah, or just form into a loaf shape and put it into the pan.
• To braid it divide each half into three pieces and roll each into a rope.
• Pinch the ends of three ropes together and alternate crossing the sides over the middle.
• Pinch the ends together and place in loaf pan.
• Brush the top with a beaten egg.
• You can also top with sesame or poppy seeds.
• Bake for 1/2- 3/4 hour at 350 degrees.
• Bread should be medium brown and should sound hollow when tapped on the bottom.
• Let cool on a cake rack.
• This challah freezes very well if wrapped tightly.
• It tastes great warm.