EASY CHALLAH BREAD
A six-ingredient, simple recipe for Challah bread.
Provided by copetenn
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
- 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 damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
- Punch down the dough, and cut it into 3 equal-sized pieces. 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 braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
Nutrition Facts : Calories 211 calories, Carbohydrate 37.3 g, Cholesterol 79.3 mg, Fat 3.5 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 264.6 mg, Sugar 3.7 g
BOSTOCK
This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
- Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
- Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
- Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.
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
ALMOST GRANDMOTHER'S CHALLAH
Provided by Arthur Wenner
Categories Bread Egg Bake Purim Rosh Hashanah/Yom Kippur Kosher Bon Appétit California
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 10 minutes.
- In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes. Beat in 2/3 cup warm water. Add yeast mixture and beat until blended. Remove whisk and fit mixer with dough hook. Add enough flour 1 cup at a time to form smooth dough, beating well after each addition. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Turn out onto floured surface and knead 2 minutes.
- Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes.
- Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 9-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel . Let rise in warm area until almost doubled, about 30 minutes.
- Preheat oven to 400°F. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
More about "gingerbread challah bostock recipes"
LION’S BREAD ORIGINAL™ CHALLAH
From lionsbread.com
BOSTOCK {BRIOCHE WITH ALMONDS} - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
BAREFOOT CONTESSA | HOMEMADE CHALLAH | RECIPES
From barefootcontessa.com
THE BEST CHALLAH RECIPE TO MAKE BUBBE PROUD
From chachingqueen.com
16 CHALLAH RECIPES TO ENJOY THIS TRADITIONAL BRAIDED BREAD
From sheknows.com
13 LEFTOVER CHALLAH BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
CHALLAH - JO COOKS
From jocooks.com
10 BEST CHALLAH BREAD PUDDING RECIPES | YUMMLY
From yummly.com
OUR BEST CHRISTMAS BREAD RECIPES - KEYINGREDIENT
From keyingredient.com
THE BEST CHALLAH RECIPE - PRINCESS PINKY GIRL
From princesspinkygirl.com
RECIPE: GINGERBREAD CHALLAH BOSTOCK - WSJ
From wsj.com
Estimated Reading Time 2 mins
THE BEST CHALLAH RECIPE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
CHALLAH BOSTOCK RECIPE: SPRING PICNIC IDEAS - COLORADO PARENT
From coloradoparent.com
GINGERBREAD CHALLAH – TURNIP THE OVEN
From turniptheoven.com
BOSTOCK | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
THE SHABBAT TABLE: AWARD-WINNING CHALLAH RECIPES
From thecjn.ca
THE BEST CHALLAH BREAD RECIPES - JAMIE GELLER
From jamiegeller.com
HONEY VANILLA CHALLAH BREAD | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
BEST BRAIDED CHALLAH BREAD RECIPE - MOTHERHOOD, PH.D.
From motherhoodphd.com
TRADITIONAL CHALLAH RECIPE | CANADIAN LIVING
From canadianliving.com
CLASSIC CHALLAH | KING ARTHUR BAKING
From kingarthurbaking.com
BRAIDED CHALLAH WITH HOMEMADE BUTTER AND APPLE BUTTER | CBC LIFE
From cbc.ca
CHALLAH! 15 RECIPES FOR BRAIDED BREAD - BRIT + CO
From brit.co
CHALLAH BREAD | GINGERBREADARTIST
From gingerbread-artist.com
EXPLORING CHALLAH: FABLES, FACTS, AND 10 RECIPES FOR THE ... - DELISHABLY
From delishably.com
GINGERBREAD CHALLAH BOSTOCK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GINGERBREAD CHALLAH BREAD | RECIPE | CHALLAH BREAD, CHALLAH, BREAD
From pinterest.ca
HOW TO MAKE CHALLAH BREAD {WITH VIDEO} - FOOLPROOF LIVING
From foolproofliving.com
EASY CHALLAH BREAD - AHEAD OF THYME
From aheadofthyme.com
BOSTOCK IS THE BEST THING SINCE SLICED BREAD - TASTE
From tastecooking.com
NO-KNEAD CHALLAH - KING ARTHUR BAKING
From kingarthurbaking.com
BOUNTIFUL BREAD BASKET - 20 RECIPES - KEYINGREDIENT
From keyingredient.com
GINGERBREAD CHALLAH – TURNIP THE OVEN
From pinterest.com
BEST CHALLAH BREAD RECIPE - MOMSDISH
From momsdish.com
9 IMPORTANT STEPS TO MAKE THE BEST CHALLAH BREAD
From bakeitwithlove.com
GINGERBREAD CHALLAH BOSTOCK RECIPE
From pinterest.ca
BEST CHALLAH BREAD RECIPE - HOW TO MAKE CHALLAH BREAD - DELISH
From delish.com
CHALLAH BREAD PUDDING WITH BOURBON SAUCE - BUTTER BE READY
From butterbeready.com
BEST CHALLAH BREAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
GINGERBREAD CHALLAH – TURNIP THE OVEN | RECIPE | JEWISH RECIPES ...
From pinterest.com
HOW TO USE CHALLAH BREAD: 9 RECIPE IDEAS - GREATIST
From greatist.com
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