ANDREA'S CHALLAH
This challah comes from a friend who gave me HER friend's recipe - and I don't even know if she knows how many people it has been given to! WARNING: This recipe makes 8 medium sized loaves, so if you don't a bowl big enough or the freezer space, you might want to reduce it. This challah is sweet, rich and a little dense (not hard, just... weighty), so if you are looking for light as air and fluffy, this is not what you're looking for. It's addictive fresh out of the oven, perfect for french toast, and a wonderful base recipe for yeast cakes such as Chocolate Babka. A note: the recipe says to bake it at 350, but I found that with the high sugar content the challahs browned too quickly so I bake mine at 325. If your oven is more even than mine (likely) feel free to try the higher temperature.
Provided by Kishka
Categories Yeast Breads
Time 5h
Yield 8 medium loaves
Number Of Ingredients 9
Steps:
- Preheat the oven to 325.
- Mix the warm water, yeast and 1 tablespoons sugar together, set aside in a warm (not hot) place to proof (make sure the yeast is active) until frothy.
- In a very large bowl, mix together the flour, sugar and salt, then make a well in the center.
- Into the well, add the oil, 4 beaten eggs and proofed yeast mixture.
- Mix with a wooden spoon, then knead until dough is stretchy.
- Let rise, covered, for 1 1/2-3 hours - at least until doubled.
- Punch down, then shape as you wish.
- Let shaped loaves rise again for another 30 min or so, brush with egg wash, then bake on a foil-lined, greased baking sheet for 30 min or until a deep golden brown.
MY FAVORITE CHALLAH
Provided by Joan Nathan
Categories project, side dish
Time 1m
Yield 2 challahs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
- To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
FAMOUS CHALLAH
Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first--yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!
Provided by Tante B
Categories Yeast Breads
Time 3h35m
Yield 2 Challahs, 2 serving(s)
Number Of Ingredients 10
Steps:
- First measure out all your ingredients.
- Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
- I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
- After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
- Mix well (I use the bread hook).
- Add egg (already beaten) & oil.
- Slowly start mixing in most of the remaining 3 1/2 cups of flour.
- The dough will become quite thick.
- When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
- Add only enough additional flour to make dough manageable.
- Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
- Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
- Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
- Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
- After the 2 hours, turn your dough onto your working surface.
- Now comes the forming part.
- For Shabbos I always make a 2 level braided challah which looks great & is really easy.
- Prepare your baking sheet lining it with parchment paper.
- Preheat oven to 375°F.
- First, take a large knife & cut the dough in half.
- Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
- Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
- Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
- Place on baking sheet.
- Repeat the same for other half.
- Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
- Repeat same for other third.
- Now let the challah rise for 1/2 an hour.
- After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
- Almost done!
- Put in preheated oven & let bake for exactly 25 minutes!
- Turn off oven & leave Challahs in for exactly another 10 minutes!
- Remove from oven.
- Enjoy--you deserve every compliment you get!
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