APPLE-HONEY CHALLAH
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch round loaf
Number Of Ingredients 8
Steps:
- Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and yolks, yeast, and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth, about 10 minutes.
- Transfer dough to buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
- Turn dough out onto a floured surface. Pat into an 8 1/2-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
- Preheat oven to 375 degrees, with rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
- Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
- Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.
OAT AND HONEY CHALLAH (BREAD)
A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook
Provided by Sarah Chana
Categories Yeast Breads
Time 1h45m
Yield 6 loaves, or 36 rolls
Number Of Ingredients 11
Steps:
- In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
- Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
- Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
- Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
- Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
- Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
- Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.
Nutrition Facts : Calories 1592.3, Fat 24.8, SaturatedFat 3.9, Cholesterol 35.2, Sodium 2937.1, Carbohydrate 303.6, Fiber 18.4, Sugar 47.8, Protein 42.4
OAT & HONEY APPLE CHALLAH
Absolutely amazed my guests during Yom Kippur Break Fast! WONDERFUL combination/adaptation of #148108 with an apple filling from Marcy Goldman's Jewish baking cookbook. Recipe looks long - but with only one rise, it's QUICK and easy!
Provided by LillyZackMom
Categories Yeast Breads
Time 2h35m
Yield 1 large round loaf
Number Of Ingredients 17
Steps:
- In a small bowl combine 3/8c warm water with yeast. Let stand until yeast is dissolved and begins to bubble - about 5 minutes.
- Place the yeast mixture in a larger bowl. Add the additional water, oats, honey, oil, vanilla, cinnamon, and salt. Mix well.
- Gradually add the flours. Mix with a spoon until it becomes too unweildy. At that point - knead with your hands until all the flour is absorbed and the dough is no longer sticky.
- Place in a large, oiled (or cooking spray coated) bowl and place in a warm, moist, draft-free place to rise. Let rise until doubled - appx 1 hour.
- When the rise is almost over, prepare apple filling. Then put the apple filling on some paper towels to absorb excess moisture. Preheat the oven to 350.
- There are many different ways to prepare a holiday challah -- here's my personal favorite: http://www.chabad.org/library/article_cdo/aid/560778/jewish/Weaving-Round-Challah.htm Or you can make a round coil. The number of rolls of dough you'll need to make will vary based on the shape you make.
- If you are using the link above, you will need four dough strands. If you are making a single coiled challah, you will need one dough strand. Do NOT make the strands long -- for the round from the link, each strand should be no more than twelve inches long. Once you have the correct number of strands, you'll need to flatten them with your hand or a rolling pin. Put the apple filling down the middle, and then pinch or roll the strand closed. It's OK if a few apple pieces pop out, but for the most part, you want them enclosed.
- Brush with egg wash and sprinkle turbinado sugar on top. The sugar will give it a nice, sparkly outer crust with a nice rich flavor.
- Place on stoneware cookie sheet, or regular cookie sheet covered with parchment paper. Bake for 30 minutes.
- After 30 minutes, open up the oven & place a sheet of tin foil over the loaf to prevent excessive browning. Let bake for appx another 20-30 minutes (so 50-60 minutes TOTAL bake time).
- Cool on a cooling rack & ENJOY!
Nutrition Facts : Calories 5061.5, Fat 79.2, SaturatedFat 11.9, Cholesterol 186, Sodium 8855.8, Carbohydrate 969.2, Fiber 65.4, Sugar 184.1, Protein 128.5
HONEYED CHALLAH AND APPLE PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place 2 tablespoons butter in a 9-inch-square baking dish and place in the oven until the butter melts. When the butter has melted, remove the pan from the oven and use a brush to coat the bottom and sides evenly with the melted butter. Set aside.
- While the oven is preheating and the butter melting, heat the remaining butter in a heavy skillet, add the apples and sauté over high heat until they just begin to soften and take on color, about five minutes. Remove from the heat and set aside.
- Mix the milk, honey and vanilla together in a large bowl. Add the challah pieces and allow to soak about 10 minutes, until the milk is fairly well absorbed. Beat the eggs until frothy, mix them with the challah and add half the cinnamon and the sautéed apples.
- Transfer the mixture to baking dish. Mix the remaining cinnamon with the sugar and sprinkle over the top. Bake about 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 41 grams, TransFat 0 grams
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- Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of Active Dry Yeast and 1 tsp of sugar to the bowl, whisk to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast!
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- Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” Turn the dough out onto a smooth surface and knead a few more times.
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