Best Challah Bread Food

MOST AMAZING CHALLAH

Steps:

• Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
• Grease baking sheets, or line them with parchment paper and set aside.
• Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. 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. Repeat for the remaining loaves.
• Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
• Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

CHALLAH BREAD

Steps:

• Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
• Heat water and 1 tablespoon oil until very warm (120 to 130).
• Add water mixture to flour mixture.
• Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
• Beat on medium speed 1 minute, scraping bowl frequently.
• Beat in 1 egg until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface.
• Knead about 5 minutes or until smooth and elastic.
• Place in greased bowl and turn greased side up.
• Cover and let rise in warm place 1 1/2 to 2 hours or until double.
• Dough is ready if indentation remains when touched.
• Lightly grease cookie sheet with shortening.
• Punch down dough and divide into 3 equal parts.
• Roll each part into a rope, 14 inches long.
• Place ropes close together on cookie sheet.
• Braid ropes gently and loosely--do not stretch.
• Fasten ends and tuck ends under braid securely.
• Brush with oil.
• Cover and let rise in warm place 40 to 50 minutes or until double.
• Heat oven to 375.
• Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
• Bake 25 to 30 minutes or until golden brown.
• Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
• Remove from cookie sheet to wire rack and cool.

CHALLAH

Steps:

• Place the flour, salt, yeast, vegetable oil, and honey in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the temperature of the water so that the combined temperatures of the flour and the liquid give a base temperature of 130 degrees if using a Cuisinart or KitchenAid or 150 degrees if using a Braun. Beat 2 of the eggs and add them to the liquid. With the machine running, pour all but 2 tablespoons of the liquid through the feed tube. Process for 30 seconds. If the dough seems too dry and is not forming a smooth ball, add the reserved liquid and process for 15 seconds more, for a total of 45 seconds. Stop the machine, and take the temperature of the dough with an instant-read thermometer, which should read between 75 degrees and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an un-greased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; it should be 80 degrees or cooler by that time.;
• Remove the dough from the refrigerator and place it in a large ungreased bowl. Cover with plastic wrap and ferment for 1 1/ 2 to 2 hours at room temperature, 70 to 72 degrees. The dough will have noticeably increased in volume and will be light and soft. Scrape the dough onto a lightly floured work surface. Gently flatten it with the palms of your hands, but do not punch out all of the air bubbles that have formed as the dough has fermented. Form the dough into a loose ball; lift up one edge and fold it into the center. Do this about 4 or 5 times until the dough is formed into a ball. Return it to the bowl, cover, and let proof at room temperature until it doubles in bulk, about 1 to 1 1/ 2 hours. One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Place a pan on the bottom of the oven and preheat to 425 degrees. Scrape the dough onto a lightly floured work surface. Using a dough scraper or kitchen knife, divide it into 2 pieces. Form each piece into a log shape to be rolled like a baguette. Cover and let rest for 10 minutes. To form the dough into round turban shapes, roll one piece into a strip about 14 inches long. Taper the dough so that it is noticeable thicker at one end; use both hands to roll the dough into a point on the other end. Starting with the thicker end, coil the dough so that it forms a tight spiral. Wrap it around, then tuck the thin end under the loaf to keep it from unraveling. With the palms of your hands, press the top of the loaf lightly to flatten it slightly, then transfer it to one corner of a parchment-lined baking sheet. Repeat with the second piece of dough. Place it diagonally across from the first loaf spaced about 2 inches so the loaves do not stick together as they bake. Cover with a towel and let proof for about 45 minutes at room temperature. The loaves will be visibly puffed and will increase in volume by at least half. Just before baking, beat the remaining egg with 1 tablespoon of water. Brush each loaf with the egg wash, then sprinkle the loaves with poppy seeds or sesame seeds. Carefully pour about 1 cup of warm water into the pan in the oven. Immediately slide the baking sheet of dough onto the baking stone in the oven and turn the heat down to 400 degrees. Bake for 2 minutes, then quickly open the oven door and add another 1-cup warm water to the pan in the oven. Continue baking the bread for another 30 minutes. Check to see if it is browning too quickly. Reduce the heat to 375 degrees if necessary, then continue baking for another 10 to 15 minutes. The bread is done when golden brown. Insert an instant-read thermometer into it, and if the internal temperature is 205 degrees to 210 degrees, the bread is done. Remove the bread from the oven and place the loaves on a wire rack to cool completely before cutting and storing.;

JACK'S CHALLAH RECIPE

Steps:

• Whisk the sugar, yeast and 1 cup of the warm water in a medium bowl. Set aside to bloom.
• Add the flour to the bowl of a stand mixer fitted with the hook attachment. Make a well in the center of the flour and bury the salt in the well. Add the canola oil, whole egg, remaining 1 1/3 cups warm water and the bloomed yeast, making sure no sediment is left behind. Mix on low speed for 30 seconds, increase to medium speed for 30 seconds and then increase to high speed for 3 minutes, mixing until the dough appears smooth.
• Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl. Cover with a damp towel or plastic wrap and set in a warm area to proof until doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured surface. Split the dough into 3 loaves. Divide each loaf into the desired number of braid strands (3, 4 or 6) and roll each strand to elongate. Braid the strands to a long loaf or a round shape and place on a baking sheet lined with parchment paper.
• Whisk together the egg yolk with a pinch of salt and a pinch of sugar. Brush this egg wash over the shaped loaves and top with 1 tablespoon zaatar per loaf, if using. Let the loaves rise in a warm place until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake until lightly golden, 30 to 35 minutes. Transfer to a rack to cool.
• To freeze, cool completely before transferring to a ziptop bag.

RON'S BRAIDED CHALLAH

Steps:

• For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life.
• Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch.
• Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately.
• Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it.
• Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
• Preheat the oven to 450 degrees F as the challah rises.
• Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

CHALLAH WITH SAFFRON

Steps:

• Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it's at least 110 degrees F when it?s in the bowl) and mix in the yeast, sugar and saffron. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4 1/2 cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1 1/2 more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn't stick to the bottom of the bowl. The dough will be soft and a little sticky.
• Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth-side down. Roll the dough around to cover it with oil, then turn it smooth-side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size.
• Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth-side up and roll it into a cylinder. Roll the dough into a rope 17 inches long and lay it seam-side down on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper.
• To braid the dough, pile one end of the ropes on top of each other and pinch them together and under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you?ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size.
• Meanwhile, preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven. Brush the bread thoroughly with the egg wash and bake for 35 to 40 minutes, until the outside is browned and it sounds hollow when you tap the bottom. Place the challah on a baking rack and cool completely.

CHALLAH

Steps:

• Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
• Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
• Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
• Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
• Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF

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.

FAMOUS CHALLAH

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!

THE BEST BREAD MACHINE CHALLAH

Steps:

• Place the ingredients into the bread machine in the above listed order. Make a small well in the flour for the yeast. Put bread machine on dough cycle.
• Preheat oven to 350 degrees F.
• Remove dough from the machine onto a lightly floured surface. Divide dough into two equal halves. Divide each halve into three pieces, and braid. Place braid onto a cookie sheet covered with a piece of parchment paper. Cover the two braid with a dish towel. Let stand until double in size, about 30 minutes to an hour. Remove dish towel. Use a pastry brush and paint the challahs with beaten egg covering the entire loaf.
• Bake at 350 for 25 minutes. Until the bottom sounds hollow when tapped on.
• Remove from cookie sheet and let cool on baking rack.

THE BEST BREAD MACHINE CHALLAH

Steps:

• Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
• Process the ingredients in the dough cycle.
• Remove immediately when the machine beeps.
• Preheat the oven to 350 degrees.
• Divide the dough in half.
• Divide each piece into three sections.
• Roll each section into a long strand.
• Braid the three strands, pinching the top and bottom ends together.
• Place on a parchment-lined or lightly greased baking sheet.
• Repeat with the remaining dough, making the second challah.
• Let the challot rise, covered, for 30 minutes.
• Brush the challot with the beaten egg.
• Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
• Bake for 30 minutes.
• Cool on a wire rack.