Shabbat Challah Recipes

SHABBAT CHALLAH

Shabbat Challah image

My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.

Provided by NUNU123182

Categories Bread Yeast Bread Recipes Egg Challah Recipes

Time 1h30m

Yield 60

Number Of Ingredients 11

Ingredients

3 tablespoons active dry yeast
4 cups warm water
2 tablespoons salt
½ cup white sugar
1 cup vegetable oil
4 eggs
12 cups all-purpose flour
1 egg
3 tablespoons water
½ teaspoon vanilla sugar, or vanilla extract
¼ cup sesame seeds

Steps:

In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 21.2 g, Cholesterol 15.5 mg, Fat 4.6 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 239.7 mg, Sugar 1.8 g

CHALLAH SHABBAT/SHABBOS BREAD RECIPE

Challah Shabbat/Shabbos Bread Recipe image

This is the perfect kosher bread recipe, perfect for your Friday night meal with the family. It also makes really good French toast. You will fight for the last piece. I guarentee you. This a recipe passed

Provided by Jon Chef Blizardry

Categories Yeast Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups unsifted all-purpose flour
1 cup warm water (110-115 degrees F.)
2 1/4 teaspoons active dry yeast
1/4 cup vegetable oil
1/3 cup sugar
1 egg (graded large)
1/2 teaspoon salt
1 teaspoon water
sesame (optional) or poppy seed (optional)

Steps:

Into large bowl, measure 2 cups of the flour. Set aside. Into a blender jar,.
Pour the water, yeast, and remaining cup of flour. Cover and blend at low speed. Uncover and continue blending while adding the oil, sugar, large egg, and salt. Blend until mixture is smooth.
Pour batter over the reserved flour. Mix thoroughly with a spoon until a ball of dough forms. Place in a lightly greased bowl turning to grease all sides. Cover and let rise in a warm draft-free place for 1 ½ hours or until doubled in bulk. Stir down.
Shape the dough into challas, braided or unbraided. To shape into 2 small braided challas, divide the dough in half. Divide each part into 3 equal parts. Roll each part into a long coil of even thickness. Pinch together the tops of all 3 pieces. Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center. Then take the outer left strip and cross it over the middle strip, bringing it to the center.
Repeat the procedure by alternately bringing the right strip to the center until all are braided. Pinch the ends together. Tuck the ends in carefully. Transfer the bread to a greased loaf pan, 9 5/8 x 5 ½ x 2 ¾ inches. Repeat with remaining dough. If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
For a round challah, shape the dough round with your cupped hands. Place in greased 9-inch pan (round).
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 375 degrees F.
Beat the remaining egg with the tablespoon of water just to blend. Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired. Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon. Remove to racks to cool.

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