CHALLAH
Golden, buttery, and delicious, this traditional Challah is well worth the effort and will be the centerpiece of your Shabbat or holiday table (and also makes the perfect Challah French Toast the next day).
Provided by Jodi Luber
Time 9h5m
Number Of Ingredients 8
Steps:
- Place the yeast, 2 teaspoons of the sugar and 2 teaspoons of the flour in a tall tumbler. Add ¾ cup of the water and mix well. Set in a warm place and leave covered.
- In a big bowl, place 4 cups of flour. Add 1½ cups of the water, ½ cup of the oil, ½ cup of the sugar, the salt and 2 of the eggs and mix well.
- When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and gradually add 3 more cups of the flour. Knead the mixture right in the bowl until very smooth and elastic. Cover and set in a warm place for about 5 hours, or until doubled in bulk.
- Knock the dough down and add about ¾ cup more of the flour, kneading well to give a soft but not sticky dough. Oil the top of the dough with the remaining oil. Cover and let rise again until doubled in bulk, which should take another 2½ hours.
- Knead again. Divide the dough in two. Shape into two loaves to fit in loaf tins, or braid on a greased baking sheet. Cover and let rise until doubled in bulk, which should be another hour.
- Preheat the oven to 350 degrees.
- Combine the remaining egg and sugar and brush over the top of the loaves. Sprinkle with seeds if desired. Bake for about 45 minutes, or until done.
JEWISH - OLD FAMILY SECRET RECIPE - CHALLAH
Make and share this Jewish - Old Family Secret Recipe - Challah recipe from Food.com.
Provided by Rayndrop
Categories Yeast Breads
Time 52m
Yield 1 challah, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast, sugar, 1/4 cup water & let stand 5 minutes.
- Sift flour & salt into bowl.
- Make a well in center and drop yeast mixture inches.
- Work it into the flour.
- Knead on floured surface until smooth & elastic.
- Place in bowl.
- Brush oil on top.
- Cover with towel & let rise 1 hour.
- Punch down, cover & let rise until it doubles.
- Divide into 3 parts.
- Cover hands with flour and braid.
- Cover & let rise in pan until double.
- Brush with egg yolk & sprinkle with seeds.
- Bake 375 degrees for 50 minutes.
Nutrition Facts : Calories 340.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 76.5, Sodium 603.3, Carbohydrate 56.2, Fiber 2.5, Sugar 1.9, Protein 10.3
CHALLAH
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
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
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
JEWISH - OLD FAMILY SECRET RECIPE - CHOCOLATE CHIP MANDEL BREAD
Make and share this Jewish - Old Family Secret Recipe - Chocolate Chip Mandel Bread recipe from Food.com.
Provided by Rayndrop
Categories Quick Breads
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Blend butter, sugar & egg.
- Mix in remaining ingredients, except chips & nuts.
- Then add choc. chips & nuts.
- Divide batter into fourths.
- Spread on ungreased cookie sheet.
- Bake 350 degrees for 25 minutes.
- Pat into loaf & flatten down a little.
- Cut into slices immediately.
Nutrition Facts : Calories 285.8, Fat 15.6, SaturatedFat 8.7, Cholesterol 31.6, Sodium 172.2, Carbohydrate 35.7, Fiber 2, Sugar 18.1, Protein 4.1
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- In a large bowl dissolve the yeast and a pinch of the sugar in 1 cup of the warm water and let stand for 10 minutes.
- Whisk the oil into the yeast, then beat in two of the eggs, one at a time, with the remaining sugar (reserving 1 pinch) and salt. Gradually add 5 cups of the flour, and more water if necessary.
- Turn the dough onto a floured surface and knead until smooth and "as soft as a baby's bottom," for about 15 minutes, adding additional flour or water if needed.
- To make 1 large loaf, on a floured board, take two-thirds of the dough and divide it into 3 equal pieces. Roll each piece out into a rope-shape strand as thick as a thumb and then braid the 3 strands together.
- To make 2 smaller loaves divide the initial dough in 2 and then proceed for each loaf as you did in step 4. Line a baking sheet with greased wax paper and place the loaf or loaves at least 2 inches apart on the sheet.
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