NORA'S CHALLAH
Challah, a braided egg bread, is traditionally served on the Jewish Sabbath, but is enjoyable any time. The olive oil and honey in this recipe add a delightful and unique flavor. After one reviewer's difficulty, I'd like to add the following reminder: As with any bread, variances in time of year, temperature or humidity of your kitchen, freshness of your flour, etc. may cause you to have to add more flour or water. Prep times do not include rising time. This cold rise method of making a challah is a snap once you get a feel for the dough.
Provided by Just Nora
Categories Yeast Breads
Time 48m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the dough hook on a Kitchenaid mixer.
- In the mixing bowl, dissolve the yeast in the warm water.
- Stir in 2 of the eggs, olive oil and honey, then add the salt.
- Place the bowl on the mixer, turn it on at a low speed and slowly begin adding the flour, a few tablespoons-ful at a time.
- Depending upon the time of year and the humidity in your kitchen, you may need to add more flour or a few more drops of water to get the right consistency. Only add a few spoons-ful at a time. The kneaded dough, when patted, should feel firm, smooth and not sticky. BE PATIENT. Knead for a while (or mix) before you decide if you need to adjust the flour or water. For all you mamas and daddies out there, the best test I was ever told when feeling the dough to see if it was ready was that when patted, it would feel like patting a baby's bottom.
- Once the dough is kneaded, place the ball of dough in a zip top bag that you have coated the inside with cooking spray.
- Place the zip top bag in a refrigerator overnight.
- The next day, when ready to bake, remove the dough from the fridge and let it rest on the countertop for about 45 minutes.
- Remove the dough from the bag, punch it down and divide into 3 ropes.
- Coat a baking sheet with cooking spray, then braid the challah on the baking sheet.
- Brush the finished challah with a mixture of one egg and a tablespoon of cold water that has been whisked together.
- Sprinkle with kosher salt or sesame seeds if desired.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 330.2, Fat 7.7, SaturatedFat 1.5, Cholesterol 105.8, Sodium 328.7, Carbohydrate 54.3, Fiber 2, Sugar 6.1, Protein 10.3
MIRIAM'S NOT-SO-SECRET CHALLAH
A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.
Provided by MIRIAM571
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
- In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.
Nutrition Facts : Calories 253 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 6.8 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 1.3 g, Sodium 421.7 mg, Sugar 4.6 g
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Sy Dolnick
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 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.
More about "noras challah recipes"
WE TESTED 4 CLASSIC CHALLAH RECIPES. HERE'S HOW THEY …
From thekitchn.com
BAREFOOT CONTESSA | HOMEMADE CHALLAH | RECIPES
From barefootcontessa.com
DVORA’S SIMPLE SWEET CHALLAH - JAMIE GELLER
From jamiegeller.com
Servings 3Category Challah, Breads
NORA'S RECIPES FROM EGYPT: NORA, GEORGE: 9780964867604: BOOKS
From amazon.ca
Reviews 3Format Spiral-boundAuthor George Nora
BEST CHALLAH BREAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
CHALLAH - JO COOKS
From jocooks.com
HOW TO MAKE CHALLAH BREAD {WITH VIDEO} - FOOLPROOF LIVING
From foolproofliving.com
CHOCOLATE CHALLAH • MELINDA STRAUSS
From melindastrauss.com
EASY CHALLAH BREAD RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
THE ONLY VEGAN CHALLAH RECIPE YOU WILL EVER NEED - SOUL&STREUSEL
From soulandstreusel.com
TRADITIONAL CHALLAH RECIPE | CANADIAN LIVING
From canadianliving.com
31 CHALLAH RECIPES IDEAS | CHALLAH, RECIPES, CHALLAH BREAD
From pinterest.ca
GREAT CHALLAH RECIPES | A TASTE OF CHALLAH
From atasteofchallah.com
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
CLASSIC CHALLAH - THE KOSHER BAKER
From thekosherbaker.com
30 AMAZING CHALLAH RECIPES | MY JEWISH LEARNING
From myjewishlearning.com
ULTIMATE GUIDE TO HEALTHIER CHALLAH RECIPES - JEWISH FOOD HERO
From jewishfoodhero.com
THIS CHALLAH IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
From bonappetit.com
MOLLY'S CHALLAH | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST BRAIDED BREAD RECIPE: SWISS-STYLE ENRICHED YEAST ZOPF
From savorynothings.com
CHALLAH BREAD PART 1: HOW TO MAKE CHALLAH DOUGH - TORI AVEY
From toriavey.com
BUTTERNUT SQUASH AND SAGE CHALLAH • MELINDA STRAUSS
From melindastrauss.com
HOLLY'S CHALLAH BREAD RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
TRADITIONAL CHALLAH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
NO-FAIL CHALLAH RECIPE – PEAS, LOVE & CARROTS
From peaslovencarrots.com
CLASSIC ROUND CHALLAH | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
EASY ROUND CHALLAH RECIPE - HOW TO MAKE ROSH HASHANAH CHALLAH
From rebekahlowin.com
I TRIED JOAN NATHAN'S CHALLAH RECIPE | KITCHN
From thekitchn.com
7 DELICIOUS CHALLAH RECIPES FOR ROSH HASHANAH | FOOD & WINE
From foodandwine.com
16 CHALLAH RECIPES TO ENJOY THIS TRADITIONAL BRAIDED BREAD
From sheknows.com
CHALLAH: RECIPE + 12 TIPS TECHNIQUES AND RESOURCES
From lakosherkitchen.com
BRYNIE'S NO-FAIL CHALLAH DOUGH | RECIPE - KOSHER
From kosher.com
CLASSIC CHALLAH | KING ARTHUR BAKING
From kingarthurbaking.com
THIS RICH CHALLAH MAY BE AS GOOD AS A HUG FROM MOM
From nytimes.com
BEST COOKING BREADS RECIPES: NORA'S CHALLAH
From worldbestbreadsrecipes.blogspot.com
EASY CHALLAH RECIPE | THE JOYCE OF COOKING
From joyceofcooking.com
CHOCOLATE CHIP CHALLAH BREAD - BAKERITA
From bakerita.com
CHALLAH BREAD RECIPE - BAKE IT WITH LOVE
From bakeitwithlove.com
CHALLAH RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE CHALLAH (NO KNEAD) - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
HOW TO MAKE CHALLAH | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love