AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF
You can make a challah in under 2 hours using quick rise yeast. This recipe is for one small loaf of challah.
Provided by petlover
Categories Yeast Breads
Time 1h45m
Yield 1 challah
Number Of Ingredients 8
Steps:
- Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
- Add salt, sugar, and yeast and flour ( small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water ( or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
- Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled ( about 30 minutes or more).
- Punch down dough and divide into thirds. Roll each piece into a strand . Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled ( about 30 minutes or more). In the mean time preheat oven to 375°F.
- Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 1508.5, Fat 52.5, SaturatedFat 8.8, Cholesterol 352, Sodium 2415.7, Carbohydrate 219.3, Fiber 8.4, Sugar 26.1, Protein 37
EASY CHALLAH BREAD
A six-ingredient, simple recipe for Challah bread.
Provided by copetenn
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
- Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
- Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
- Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
Nutrition Facts : Calories 211 calories, Carbohydrate 37.3 g, Cholesterol 79.3 mg, Fat 3.5 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 264.6 mg, Sugar 3.7 g
CHALLAH IN A HURRY
Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!
Provided by AnneElena Foster
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Yield 30
Number Of Ingredients 10
Steps:
- In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
- In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
- Knead dough on a floured surface with remaining flour until smooth.
- Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
- Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 5.6 g, Cholesterol 24.8 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 157.4 mg, Sugar 5.2 g
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