THE CHALLAH LADY'S HEAVENLY CHALLAH
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
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 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
MY FAVORITE CHALLAH
Provided by Joan Nathan
Categories project, side dish
Time 1m
Yield 2 challahs
Number Of Ingredients 7
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.
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