Haymish Homemade Challah Recipes

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HOMEMADE CHALLAH BREAD WITH A 6 STRANDED BRAID



Homemade Challah Bread with a 6 Stranded Braid image

Learn how to make Homemade Challah Bread. This easy-to-make version of the traditional Jewish bread is soft and sweet and perfect for eating plain or serving up as the most amazing french toast.

Provided by Rachel Farnsworth

Categories     Bread

Time 2h25m

Number Of Ingredients 8

2 1/2 cups warm water
1 tablespoon yeast
1/2 cup honey
4 tablespoons vegetable oil
2 eggs
1 tablespoon salt
8-9 cups flour
1 egg + 1 tablespoon water (egg wash)

Steps:

  • In the bowl of a stand mixer, combine the warm water, yeast, honey, vegetable oil, eggs, and salt. Add in the flour 1 cup at a time, mixing on a low speed in between. Mix until well combined and the dough is smooth and elastic. Add a little more flour if it is still sticking to the side of the bowl. The dough will be slightly sticky (you don't want a stiff dough), but it should be able to form a ball in the mixer.
  • Place the dough into a bowl that has been sprayed with nonstick cooking spray. Let rise for 1 1/2 hours.
  • Divide the dough into two loaves. For each loaf, divide the dough into 6 balls and roll into strands about 12 to 15 inches long (or 3 if you want to do a normal braid). Pinch the strands together at one end and braid (see video) Once you reach the end of the strands pinch them together. Repeat with the other loaf.
  • Place the braided loaves on a baking sheet covered with nonstick cooking spray. Let rise 1 hour.
  • In a small bowl whisk together the 1 egg + 1 tablespoon water. Brush it over the loaves. This is called an egg wash.
  • Bake at 375 degrees for about 25 minutes. Cool before slicing.

Nutrition Facts : Calories 2419 kcal, Carbohydrate 452 g, Protein 61 g, Fat 39 g, SaturatedFat 25 g, Cholesterol 245 mg, Sodium 3611 mg, Fiber 14 g, Sugar 71 g, ServingSize 1 serving

CHALLAH I



Challah I image

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

2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds

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

HAYMISH (HOMEMADE) CHALLAH



Haymish (Homemade) Challah image

This is an easy recipe that I adapted from a cookbook. I added more sugar, adjusted some of the other ingredients and made a few procedural updates and shrunk the recipe to fit in a 5-quart mixer. This is a recipe that I really love, and I try to have my own homemade challah (almost) every Shabbos. Tinker with the recipe yourself; I like very sweet, doughy challah, while you might prefer a more-baked, less-sweet version.

Provided by unclemoishy613

Categories     Yeast Breads

Time 1h55m

Yield 2 large challahs, 16 serving(s)

Number Of Ingredients 6

8 cups all-purpose flour
1 3/4 cups water
1 1/8 cups sugar
1 1/2 tablespoons dry yeast
1/2 cup canola oil
1/2 tablespoon salt

Steps:

  • Put 3/4 cups of very warm water in a bowl. Add 1/8 cups of sugar and then the 1.5 T of dry yeast. Cover the bowl and set aside for 8-10 minutes to allow the yeast to proof.
  • In an electric mixer (5-quart) mix the following ingredients: 1/2 cup of canola oil, 1 cup of sugar, 1 cup of warm water, 1/2 T of salt, and 4 cups of flour. Mix until a thin mixture forms.
  • When the yeast mixture bubbles, add it to the other ingredients and mix. Then, begin to add the remaining 4 cups of flour in 1/2-1 cup increments. Add water in 1/4 cup intervals until the dough is smooth and only slightly sticky.
  • Scrape the sides of the bowl with a greased spatula and make sure that all of the ingredients are mixed inches.
  • Cover the bowl with a towel and allow the dough to rise for 10 minutes.
  • If you are going to shape and bake your challahs immediately, cover loosely with plastic wrap and allow it to rise for 1 hour. If you are going to shape later (or the next day), place the dough into Zip-Loc bags lined with a little canola oil and refrigerate. (Remember that the dough will double in size, so leave enough room!) Remove the dough from the refrigerator 45 minutes prior to shaping.
  • When you are ready to shape, grease your hands and the workspace with a little canola oil. Stack two baking trays on top of eachother and line the top with parchment paper (doubling up the baking trays prevents the bottom of the challahs from burning). Then, shape the challahs (be careful not to overwork the challah). If the dough is too sticky, use oil (don't use flour). Place the finished challahs on the baking sheet.
  • Cover the challahs loosely with plastic wrap and allow to rest. Mix an egg glaze (mix 1 egg and some canola oil together). Preheat the oven to 350. When the oven reaches the temperature, brush the challahs gently with the egg glaze as evenly as possible. Place the challahs in the oven to bake.
  • After about 20 minutes, begin to check on the challahs. Take them out as soon as they are golden brown.
  • Remove them from the oven and allow them to cool. When they are cool, pack them in plastic bags. You can also freeze them, by placing them in Zip-Loc bags.
  • Enjoy your challahs and have a beautiful Shabbos!

Nutrition Facts : Calories 345.4, Fat 7.5, SaturatedFat 0.6, Sodium 220.3, Carbohydrate 62.2, Fiber 1.9, Sugar 14.2, Protein 6.9

ALMOST GRANDMOTHER'S CHALLAH



Almost Grandmother's Challah image

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

1/2 cup plus 2/3 cup warm water (105°F. to 115°F.)
2 tablespoons dry yeast
1 tablespoons plus 3/4 cup sugar
5 large eggs
3/4 cup vegetable oil
1 teaspoon salt
7 1/2 cups (about) all-purpose flour
1 large egg yolk
1 tablespoon water

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.)

CHALLAH



Challah image

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

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 large eggs, room temperature
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 large egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

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.

MY FAVORITE CHALLAH



My Favorite Challah image

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

1 1/2 packages active dry yeast (about 3 1/2 teaspoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling

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.

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HOW TO MAKE CHALLAH | THE NOSHER - MY JEWISH LEARNING

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Estimated Reading Time 2 mins
  • Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.
  • In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands.
  • Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky.
  • Cover the bowl with plastic wrap or a damp towel and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into 2 pieces to make 2 loaves.
  • Braid challah into desired shape and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving plenty of room for them to expand.
  • Now brush gently with the beaten egg, or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg. (The seeds stick better if the white is there too.)
  • Bake in a preheated 350F oven for 25-30 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.


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Estimated Reading Time 4 mins
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  • Temper the eggs by adding a bit of the warm butter mixture and whisking quickly. This will bring the eggs up to temperature and ensure they will not scramble. Quickly whisk the tempered eggs into the rest of the warm butter mixture until combined.
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From lakosherkitchen.com


HOW TO MAKE BRAIDED CHALLAH FOR ROSH HASHANAH - BON APPéTIT
2013-09-04 Remove the plastic wrap from the challah. Heat oven to 350° F. The challah needs to bake for about 40 minutes total. First, bake your challah for 20 minutes. Take the challah out of the oven and ...
From bonappetit.com


HOLLY'S CHALLAH BREAD RECIPE | ALEXANDRA'S KITCHEN
2014-12-16 Roll each ball into long ropes (at least 12 inches in length for the 4-braided challah) and braid into desired shape (see notes above or check youtube). Brush with egg wash. Preheat the oven to 350ºF. Let the loaf rise on a greased or parchment-lined baking sheet, about 30 …
From alexandracooks.com


HOW TO MAKE CHALLAH BREAD {WITH VIDEO} - FOOLPROOF LIVING
2021-09-06 Grease a clean bowl with 1 tablespoon of vegetable oil. Place the dough seam side down into the greased bowl. Turn the dough a few times to make sure it is coated with oil. Cover it with a clean kitchen towel and let it rest in a warmer part of your house for one and a half hours until it doubles in size.
From foolproofliving.com


TRADITIONAL SOFT, FLUFFY CHALLAH FOR SHABBAT - CHALLAH & BREAD
In a very large bowl, dissolve yeast and sugar in 2 cups warm water and let sit about 15–20 minutes until thick and frothy. Add eggs, honey, oil, salt, remaining three cups of water, and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time.
From chabad.org


EASY CHALLAH BREAD RECIPE WITH VIDEO - THE LEMON BOWL®
Instructions. In a small bowl, dissolve yeast with 1 tablespoon sugar in warm water; set aside. In a separate large bowl, whisk together 6 cups flour, 1/2 cup sugar and salt. Add beaten eggs and the water with dissolved yeast and sugar to the large bowl of flour.
From thelemonbowl.com


HOW TO MAKE AWESOME CHALLAH (EVEN IF YOU HATE TO BAKE) - OUT …
2015-06-24 Here’s how the instructions look with a Bosch: 1. Throw in first six ingredients. Mix. 2. Gradually add flour. Mix till done. The famous Bosch, my one expensive appliance. Now if you’re making it in a KitchenAid, you’ll have to halve the recipe, but the general process is …
From outoftheorthobox.com


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