Guatemalan Challah Recipes

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GUATEMALAN CHALLAH



Guatemalan Challah image

From "A Blessing of Bread" by Maggie Glezer, this is another interesting twist on challah! Challah is the braided or twisted loaf of egg bread served on the Sabbath by Jews around the world, and recipes vary by region. This one is interesting for its use of cardamom. I've added the rising time in to the cooking time, so the total time is from start to finish.

Provided by Susiecat too

Categories     Yeast Breads

Time 3h30m

Yield 16-24 serving(s)

Number Of Ingredients 10

3 3/4 cups bread flour
3/4 cup warm water
2 1/4 teaspoons one envelope instant yeast (rapid-rise)
3 large eggs (one is for glazing)
1/2 cup vegetable oil
1 1/2 teaspoons salt
1/4 cup sugar
1 teaspoon ground cardamom
1 cup raisins
poppy seeds (optional) or sesame seeds, for sprinkling (optional)

Steps:

  • In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let sit uncovered for 20 minutes, or until it begins to ferment and puff up slightly.
  • Whisk 2 eggs, oil, salt, sugar and cardamom into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar are dissolved.
  • Stir in the remaining flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. Knead in the raisins just until they are equally distributed.
  • Place the dough in the bowl and cover, set aside to rise until doubled in bulk, up to 2 hours depending on the temperature of your kitchen.
  • Line baking sheets with parchment paper. Divide the dough into two 1-pound portions for loaves, or 16 rolls.
  • Braid or shape as desired, position on the prepared sheets and cover again to rise until tripled in size, up to 1 1/2 hours.
  • Thirty minutes before baking, put oven racks in upper and lower third positions and preheat to 350°F.
  • Beat remaining egg with a pinch of salt for glazing the bread.
  • When the loaves have tripled in size and stay indented when gently pressed with a fingertip, brush with the egg glaze. If desired, sprinkle with sesame or poppy seeds.
  • Bake rolls for 15-20 minutes, loaves for 25-35 minutes, until well-browned. You may tent them with foil if they are browning too quickly.
  • Remove from oven to cool on racks.
  • Freezes well.

Nutrition Facts : Calories 221.9, Fat 8.1, SaturatedFat 1.2, Cholesterol 39.7, Sodium 233.2, Carbohydrate 33, Fiber 1.3, Sugar 8.6, Protein 4.7

THE CHALLAH LADY'S HEAVENLY CHALLAH



The Challah Lady's Heavenly Challah image

You never made challah because it seemed like more trouble than it's worth. This is simply not true and the extra loaves can be frozen in foil and will taste just made. Bakery challah just won't cut it when you can make these. The taste is absolutely uncomparable to anything you ever bought. When you run into trouble making your challah "who ya gonna call, the Challah Lady". Mrs. Heller has a hotline and the best recipes. Here's one that our family has been enjoying so much and only two eggs, yay! Just note that the recipe calls for 5 lbs. but you really need to have some extra flour on hand to add several tablespoons at a time until your dough becomes nice and smooth and not sticky or dry. Note* The secret to bread with a crusty exterior and soft interior is to place an oven-proof dish filled with hot water on the bottom of your oven and for the first 15 minutes bake your challah at 400 degrees, then remove the challahs from their pans and place them on the rack and lower to 350 and continue baking while the hot steam does its work.

Provided by scancan

Categories     Yeast Breads

Time 3h15m

Yield 5-8 loaves, 10 serving(s)

Number Of Ingredients 7

5 lbs bread flour (hi-gluten flour)
5 cups lukewarm water (use boiling water, let cool just until you can keep your finger in the water while counting to 10 )
2 ounces fresh yeast (3 packets.) or 6 3/4 teaspoons dry yeast (3 packets.)
3/4 cup sugar (I use 1 1/2 cups, much better)
2 -3 eggs
1/2 cup oil
3 tablespoons kosher salt

Steps:

  • Dissolve yeast, water, and 1 tablespoon of sugar in a bowl until nice and bubbly.
  • Add rest of sugar and oil.
  • Add eggs and mix well.
  • Pour mixture into extra-large bowl. Add sifted flour.
  • Add salt.
  • I do not use bread machine so these are my direction for doing it by hand:.
  • Combine flour with rest of the ingredients with your extra flour close at hand as you will need it. Combine and combine by squeezing, turning the dough over and punching the dough down again and again. Add flour as needed until it feels smooth and not sticky at all. The dough should bounce back very quickly when you punch it down.( You will be kneading the dough for about 10-15 minutes). If the dough feels too dry because you added too much flour then tablespoon by tablespoon add a little oil and alternately with water if needed.
  • Oil your large bowl, place your dough inside and then oil the top of the dough as well (can use an oil spray) and place your dough in a warm spot in your kitchen. Cover the dough with a wet towel (not dripping wet) and wait until it has doubled in size.
  • Braid or shape into loaves.
  • Let rise until the loaves double in size.
  • Paint loaves with an egg-white and sprinkle with sesame or poppy seeds.
  • Bake at 350 for 45-60 minutes until the challah are golden brown and the bottoms make a hollow noise when you give a little patting to them.

Nutrition Facts : Calories 1001.3, Fat 14.2, SaturatedFat 2.1, Cholesterol 42.3, Sodium 2115.5, Carbohydrate 189.3, Fiber 6.6, Sugar 15.7, Protein 25.2

CHALLAH FRENCH TOAST



Challah French Toast image

This French toast is very good due to the light texture of challah bread.

Provided by Joy

Categories     French Toast

Time 35m

Yield 8

Number Of Ingredients 7

3 large eggs
½ cup milk
2 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
8 (1/2 inch) slices challah bread
2 tablespoons butter, or as needed

Steps:

  • Whisk eggs in a bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla extract and transfer mixture to a shallow bowl.
  • Soak challah slices in the bowl in batches for 3 minutes on each side.
  • Melt butter in a skillet over medium heat. Cook challah slices in batches until browned, about 3 minutes. Turn and continue to brown on the other side, about 2 more minutes. Add more butter if necessary.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 23.4 g, Cholesterol 99 mg, Fat 7.4 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 249.8 mg, Sugar 4.8 g

BEST PULL-APART JEWISH CHALLAH RECIPE BY TASTY



Best Pull-Apart Jewish Challah Recipe by Tasty image

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

3 ¾ cups unbleached all-purpose flour
¾ cup water, warm
1 active dry yeast
1 egg, (to be used in bread)
1 egg, room-temperature for egg wash
½ cup granulated sugar
1 pinch kosher salt
2 ½ tablespoons vegetable oil, or canola oil
sesame seed, (Optional)

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



Challah image

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

500g strong white bread flour, plus extra for dusting
70g caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten
70ml sunflower oil, plus extra for the bowl
1 tbsp poppy seeds or sesame seeds (optional)

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

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