High Altitude Challah Recipes

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HIGH-ALTITUDE CHALLAH



High-Altitude Challah image

I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but I never do. Videos for instructions on how to braid a six-strand challah can be found by entering "braiding a 6-strand challah" into the Search box at http://www.youtube.com (I originally saw the one by MayaSophia, on her blog). I always braid mine with the six-strand method now (shown in my picture), because it looks so pretty! *NOTE*: Prep time does NOT include time it take for the dough to rise.

Provided by Greeny4444

Categories     Yeast Breads

Time 55m

Yield 1 large loaf, 16 serving(s)

Number Of Ingredients 10

1/2 cup warm water (110 degrees F)
3 tablespoons white sugar, divided
2 (1/4 ounce) packages active dry yeast
2 eggs
2 egg yolks
1/3 cup milk (as needed)
1/4 cup butter, melted
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
1 egg

Steps:

  • Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
  • In a large bowl, beat 2 eggs. Put the egg yolks in a 1/3 measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this into the bowl with the eggs and pour in the yeast mixture, butter, salt, and remaining (2 tablespoons + 2 1/2 tsp.) sugar. Gradually mix in the flour until the dough is firm enough to handle.
  • Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading.
  • Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
  • Cut the dough into 3 even portions and roll into long ropes. Press one set of ends together, and braid and tuck the other set of ends under, pressing gently (see the intro, above, for a video link to braiding a six-strand challah).
  • Place the loaf on a greased baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
  • Preheat the oven to 350 degrees F.
  • Whisk the remaining egg in a small bowl. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
  • Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
  • *To make rolls: Follow the steps to prepare the dough, and let it rise until it is doubled in size. Divide the dough into 15-16 even pieces (about 2 oz. [weight] each), and craft into desired shape. Brush with egg wash (as you would the bread), and bake at 350 degrees F for 20 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 159.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 71.6, Sodium 256.1, Carbohydrate 23.9, Fiber 0.9, Sugar 2.5, Protein 4.8

HIGH-ALTITUDE CHALLAH



High-Altitude Challah image

I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.

Provided by greeny4444

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h20m

Yield 14

Number Of Ingredients 10

½ cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar, divided
2 (.25 ounce) packages active dry yeast
2 eggs
2 egg yolks
¼ cup milk, or as needed
¼ cup butter or margarine, melted
1 ½ teaspoons salt
3 ½ cups all-purpose flour
1 egg

Steps:

  • Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
  • In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
  • Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
  • Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
  • Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 27.3 g, Cholesterol 78.2 mg, Fat 5.4 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 291.8 mg, Sugar 3.1 g

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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Top Asked Questions

How much baking powder do you add to challah dough?
An extra ¼ cup of flour and 1 teaspoon less baking powder are the only two adjustments needed to get these goodies ready for altitude. Yes, you can even ace braided bread at high altitudes! The key is reaching the proper yeast ratio, which you'll find while incorporating just enough flour while kneading the challah dough.
Can you make bread at high altitude?
Luckily, a few simple tweaks to most brownies, breads, and cakes can make them just-as-amazing at high altitudes. Consider these 10 recipes your high altitude baking starter pack. This homemade yeast bread dough can be used for sandwich loaves, naan, or even as a pizza crust.
How much baking powder do you add to flour for altitude?
An extra ¼ cup of flour and 1 teaspoon less baking powder are the only two adjustments needed to get these goodies ready for altitude. Yes, you can even ace braided bread at high altitudes!
How do you make a moist chocolate cake at high altitude?
Greek yogurt and olive oil make the cake sturdy yet soft, while going a bit shy on baking powder helps with the altitude changes. Melt-in-your-mouth decadent, this moist chocolate cake combines dessert and after-dinner coffee into one. (There's a full 1 ½ cups of hot coffee in the batter!)

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