Waterchallah Recipes

BREAD MACHINE CHALLAH II

Steps:

• Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
• Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
• Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

CHALLAH

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.

WATER CHALLAH

Steps:

• Proof yeast by taking 3 cups of luke warm (should feel pleasantly warm on wrist and be about 105-110F; if too hot it will kill the yeast) in a 4 or more cup measuring cup and add 4 Tbs. of instant yeast and 2 Tbs. of sugar. Mix a little. When it reaches the top of the 4 cup mark it is done.
• Meanwhile mix bread flour and salt. [For Rosh Hashannah I add the anise seeds.] Add oil and proofed yeast and water. Knead until smooth, adding flour if dough is too sticky or warm water if too stiff.
• Oil a large mixing bowl. Place dough in bowl, turning once to coat. Cover loosely with a damp towel and allow to rise until doubled (time depends upon warmth of house but with this much yeast maybe as little as 30 minutes to 1 hour).
• When doubled punch down, knead gently folding over. [Now is a good time to separate the challah for the bracha.] Divide into halves, quarters, or eighths depending on size of loaf or smaller for rolls. Shape in braids, discs, rounds, etc. as preferred. Place on greased cookie sheets or whatever shape pan preferred. Cover loosely with towel and allow to rise another hour.
• Preheat oven to 350 degrees. Brush each loaf with beaten egg if desired. [If using discs for Rosh Hashannah: use a sharp blade to cut a tic-tac-toe grid on each disc.] Sprinkle with sesame or poppy seeds if desired.
• Bake 30 minutes or until golden and sounds hollow when tapped on the bottom. Remove and cool on racks.

PERFECT CHALLAH BREAD

Steps:

• In the bowl of a stand mixer combine flour, sugar, yeast, salt, eggs, oil, and 1 cup of water.
• Using a bread hook, knead, adding the water about a quarter cup at a time.
• The dough should be wet and sticky but pulling away from the side.
• Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
• Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough.
• Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes).
• Preheat the oven to 350°F or 175°C.
• Bake for 30 to 40 minutes or until golden brown.

WATER CHALLAH I

Steps:

• In a large bowl, dissolve yeast and sugar in 2 cups of water, then let sit for 15 minutes until frothy. In the meantime, whisk flour and salt to combine. Gradually add the flour and salt mixture to the yeast, about ½ cup at a time, constantly mixing as you add. Once too dense to stir, knead by hand just until gathered into a ball. The dough should be moist and soft, so if it's too hard at this point, add ½ cup of warm water. Turn the dough onto a lightly floured working surface and knead for 5-7 minutes, adding more flour to prevent sticking, until the dough stiffs up a bit, but is still elastic.
• Place the dough in a bowl greased with olive oil, turning it over, so it is oiled all over. Cover with cling film and keep in a warm place for about 1½ hours until doubled in size. Punch the dough with your fist to deflate it, then cover the bowl with cling film again, and place it in a warm place, but this time for 45 minutes, until doubled in size.
• Once 45 minutes have passed, place the dough onto a floured working surface Divide the dough in half, then divide each half into three pieces. Form the pieces of dough into 12-15-inch long strands. Braid two three-strand challah loaves.
• Place the loaves on a baking tray lined with baking paper. Let them sit at room temperature for 20-30 minutes to rise.
• In the meantime, put the oven rack in the middle position, and set the oven to preheat to 500°F.
• Bake for 20 minutes, then lower the temperature to 400°F and bake for 10-15 minutes until golden brown.
• Place the baked challah loaves on the wire rack to cool, then serve.