HOMEMADE CHALLAH BREAD WITH A 6 STRANDED BRAID
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
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
HAYMISH (HOMEMADE) CHALLAH
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
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
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
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