BEST PULL-APART JEWISH CHALLAH RECIPE BY TASTY
Here's what you need: unbleached all-purpose flour, water, active dry yeast, egg, egg, granulated sugar, kosher salt, vegetable oil, sesame seed
Provided by Dora Delman
Yield 6 servings
Number Of Ingredients 9
Steps:
- Dissolve active dry yeast in warm water. Add 1 tsp sugar and stir, activating yeast - the yeast should foam. (This should take 5 to 10 minutes).
- In a stand mixer, mix one egg, sugar, oil, and salt together. To this, add two cups of flour and mix.
- Add activated yeast to flour and mix well. Then, add the remaining flour until dough forms and is kneadable.
- On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.
- Next, place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.
- The next day, preheat the oven to 350°F. Punch down dough and knead for an additional. 5 minutes. Form into a ball and cut this into 3 equal pieces.
- Roll out the pieces into strands and let rest for 5 minutes. Then, roll out a second time - strands should have become a little more elastic at this point.
- Braid into a loose challah, being careful not to braid too tightly as the dough will rise again once down.
- Now, allow dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough - if it's ready, this should leave a dent that slowly bounces back.
- Once ready, whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds at this step (optional).
- Place challah on a baking sheet and bake for 30 minutes or until light golden brown.
- Remove from the oven, let rest, and serve.
- Enjoy!
Nutrition Facts : Calories 376 calories, Carbohydrate 66 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 12 grams
JAM-FILLED CHALLAH DOUGHNUTS RECIPE
If your jam is too thick, a few pulses in a food processor will loosen it up-no need to add water.
Provided by Michael Solomonov
Yield Makes about 24
Number Of Ingredients 11
Steps:
- Mix yeast, 1 Tbsp. sugar, and ½ cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8-10 minutes.
- Add egg yolks, salt, and remaining ¼ cup sugar and beat on medium-low speed to combine, about 1 minute. Increase speed to medium and gradually add 2⅓ cups flour; mix until combined and thick, about 3 minutes. Remove paddle, scrape down mixture back into bottom of bowl, and swap in dough hook.
- With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes.
- Turn dough out onto a lightly floured surface and knead, adding more flour by the tablespoonful, until no longer sticky, about 3 minutes. Place dough in a lightly oiled large bowl and turn to coat. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Punch down dough and roll or pat out on a lightly floured surface to ½" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30-40 minutes.
- Fit a large heavy saucepan with thermometer; pour in oil to come 3" up sides and heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain oil temperature, fry doughnuts, turning once, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet; let cool slightly.
- Place sugar in a medium bowl, and working in batches, toss doughnuts to coat. Transfer back to baking sheet.
- Stir jam to loosen and spoon into pastry bag fitted with tip (or use a squeeze bottle). Working one at a time, poke a small hole into side of doughnuts (a chopstick works great) and gently pipe in a generous amount of jam.
CHALLAH
Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
DELICIOUS HOMEMADE CHALLAH
When I first made this, I made it as a pull-apart challah, rather than the traditional braided. It is absolutely delicious and makes a very dense, flavorful dough. Prepairing in a bread maker may make a fluffier challah. Using a combination of whole wheat and white flour is said to make the best challahs!
Provided by chef 584340
Categories Breads
Time 4h30m
Yield 2 Challahs, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Follow instructions on yeast package to activate yeast in warm water for 10 minutes.
- Mix the ingredients - putting the oil into the bowl first and then measure and add the honey - using the same measuring cup that you measured the oil inches This little trick allows the honey to run smoothly out of the measuring cup.
- Add the remaining ingredients in the order given.
- If using an electric mixer, let it knead for 3 minutes and then do a little hand-kneading as you transfer the dough into an oiled bowl. If it is kneaded by hand, it is necessary to knead the dough for 10 minutes.
- Let the dough rise in a large bowl that has been coated with oil. When transferring the dough into the oiled bowl, be sure to turn it on all sides so that it gets a thin coating of oil. Place the bowl in a warm place until the dough is double in size -- then punch down and knead a bit more.
- Place the dough back in the bowl and let it rise a second time. This should take about one hour. Punch down and cut into sizes desired.
- After shaping the challahs, brush them generously with egg yolk and sprinkle with either poppy seeds or sesame seeds if you prefer.
- Bake in 350-degree oven for approximately 25-30 minutes, or until the challah sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 675.3, Fat 16.8, SaturatedFat 2.8, Cholesterol 79.3, Sodium 904.2, Carbohydrate 114, Fiber 4, Sugar 17.9, Protein 16.4
VEGAN CHALLAH BREAD RECIPE BY TASTY
Here's what you need: yeast, granulated sugar, warm water, coconut oil, baking powder, all-purpose flour, salt
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the yeast and a pinch of sugar. Pour 1 cup (240 ml) of warm water over the yeast mixture while turning the bowl so it stirs itself. Rest for 5 minutes, or until the yeast has bloomed and is bubbly, then add 2 tablespoons of melted coconut oil.
- In a separate medium bowl, mix 3 tablespoons of melted coconut oil, the remaining 3 tablespoons of warm water, and the baking powder.
- In a large bowl, whisk together 3 cups (385 g) of flour, the table salt, and remaining ½ cup (110 g) of granulated sugar. While stirring, add the coconut oil and yeast mixtures to the dry ingredients and combine with a spoon. Once the dough is smooth, gradually add up to 1 cup (125 g) of flour and incorporate by kneading the dough with your hands (you may not need all of the flour).
- Knead until the dough isn't sticking to the sides of the bowl, then transfer to a large bowl greased with coconut oil. Cover with a damp towel and let rest on the counter for 2 hours, or until the dough has doubled in size.
- Punch down the dough and turn out onto a floured workspace. Knead gently to get out any large air bubbles, and form into a log shape. Depending on the braid you are planning to do, cut the dough into the appropriate amount of even pieces.
- Braid into desired shape (braiding options below) and transfer to a baking sheet lined with parchment paper. Cover with a damp towel and let rise again for 1 hour.
- Preheat the oven to 325˚F (165˚C).
- Lightly brush the challah with melted coconut oil for a nice shine and bake for 25-30 minutes, brushing with more coconut oil halfway through, until golden brown. To check for doneness try knocking on the bottom of the bread. If it sounds hollow, it's done!
- Cool completely on a wire rack before slicing.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 68 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, Sugar 12 grams
TASTY CHALLAH PIZZA SNACK
I love the simple flavors of this snack. More or less Caesar salad dressing and mozzarella cheese ingredients may be needed as it depends on how big your slices of bread are.
Provided by AcadiaTwo
Categories Cheese
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Pre heat oven to 400 degrees F.
- Slather Caesar dressing on one side of each piece of bread.
- Place dry side down on a cookie sheet covered with baker's parchment paper.
- Sprinkle mozzarella evenly over the 4 slices of bread.
- Bake in oven for 15-20 minutes until mozzarella cheese gets gooey melted.
- Enjoy!
Nutrition Facts : Calories 885.6, Fat 64.2, SaturatedFat 21.4, Cholesterol 153.5, Sodium 1752.2, Carbohydrate 42.7, Fiber 2.1, Sugar 4.2, Protein 34.1
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