BREAD MACHINE CHALLAH I
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Provided by Suzy
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
- Select Basic Bread and Light Crust settings. Start.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 30 g, Cholesterol 32.2 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 340.6 mg, Sugar 5.1 g
CHALLAH BREAD
This is my favorite bread from childhood...different recipe but same kind of bread. Recipe courtesy of Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Yeast Breads
Time 1h
Yield 16 slices, 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 22, Sodium 151.3, Carbohydrate 16.8, Fiber 0.7, Sugar 1.6, Protein 2.8
CHALLAH I
Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.
Provided by Joan Callaway
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h40m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g
CHALLAH BREAD
This festive, seeded challah recipe from Uri Scheft's Breaking Breads: A New World of Israeli Baking makes a gorgeous and delicious centerpiece for your Rosh Hashanah table.
Provided by Uri Scheft
Categories Rosh Hashanah/Yom Kippur Bread Seed Bake
Yield Makes 3 loaves (1.75 kilos / 3 1/2 pounds of dough)
Number Of Ingredients 13
Steps:
- Make the dough:
- Pour the cool water into the bowl of a stand mixer fitted with the bread hook. Crumble the yeast into the water and use your fingers to rub and dissolve it; if using active dry yeast, whisk the yeast into the water. Add the flour, eggs, sugar, salt, and oil.
- Mix the dough on low speed to combine the ingredients, stopping the mixer if the dough climbs up the hook or if you need to work in dry ingredients that have settled on the bottom of the bowl. Scrape the bottom and sides of the bowl as needed. It should take about 2 minutes for the dough to come together. If there are lots of dry bits in the bottom of the bowl that just aren't getting worked in, add a tablespoon or two of water. On the other hand, if the dough looks softer than in the photo opposite, add a few pinches of flour.
- [Note: Eventually you'll be able to feel the dough and know if you need to add water or flour; it's always better to adjust the ratios when the dough is first coming together at the beginning of mixing rather than wait until the end of the kneading process, since it takes longer for ingredient additions to get worked into the dough mass at this later point and you risk overworking the dough.]
- Increase the speed to medium and knead until a smooth dough forms, about 4 minutes. You want the dough to be a bit firm.
- Stretch and fold the dough:
- Lightly dust your work surface with a little flour, and use a dough scraper to transfer the dough from the mixing bowl to the floured surface. Use your palms to push and tear the top of the dough away from you in one stroke, and then fold that section onto the middle of the dough. Give the dough a quarter turn and repeat the push/tear/fold process for about 1 minute. Then push and pull the dough against the work surface to round it into a ball.
- Let the dough rise:
- Lightly dust a bowl with flour, add the dough, sprinkle just a little flour on top of the dough, and cover the bowl with plastic wrap. Set the bowl aside at room temperature until the dough has risen by about 70%, about 40 minutes (this will depend on how warm your room is-when the dough proofs in a warmer room it will take less time than in a cooler room).
- Divide the dough:
- Use a plastic dough scraper to gently lift the dough out of the bowl and transfer it to a lightly floured work surface (take care not to press out the trapped gas in the dough). Gently pull the dough into a rectangular shape. Use a bench scraper or a chef's knife to divide the dough into 3 equal horizontal strips (you can use a kitchen scale to weigh each piece if you want to be exact). Then divide each piece into 3 smaller equal parts crosswise so you end up with a total of 9 pieces. [Note: It is best not to have an overly floured work surface when rolling dough into cylinders, since the flour makes it hard for the dough to gain enough traction to be shaped into a rope.]
- Shape the dough:
- Set a piece of dough lengthwise on your work surface. Use the palm of your hand to flatten the dough into a flat rectangle; then fold the top portion over and use your palm to press the edge into the flat part of the dough. Fold and press 3 more times-the dough will end up as a cylinder about 7 inches long. Set this piece aside and repeat with the other 8 pieces.
- Return to the first piece of dough and use both hands to roll the cylinder back and forth to form a long rope, pressing down lightly when you get to the ends of the rope so they are flattened. The rope should be about 14 inches long with tapered ends. Repeat with the remaining 8 cylinders. Lightly flour the long ropes (this allows for the strands of the braid to stay somewhat separate during baking; otherwise, they'd fuse together).
- Pinch the ends of 3 ropes together at the top (you can place a weight on top of the ends to hold them in place) and lightly flour the dough. Braid the dough, lifting each piece up and over so the braid is more stacked than it is long; you also want it to be fatter and taller in the middle, and more tapered at the ends. When you get to the end of the ropes and there is nothing left to braid, use your palm to press and seal the ends together, or, for a round festive challah, join both ends of the challah together to form a circle, then flip over so the more attractive side is showing. Repeat with the remaining 6 ropes, creating 3 braided challahs. Place the challahs on parchment paper-lined rimmed sheet pans, cover them with a kitchen towel (or place them inside an unscented plastic bag), and set them aside in a warm, draft-free spot to rise until the loaves have doubled in volume, about 40 minutes (depending on how warm the room is).
- Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 425°F.
- Test the dough:
- Once the challah loaves have roughly doubled in size, do the press test: Press your finger lightly into the dough, remove it, and see if the depression fills in by half. If the depression fills back in quickly and completely, the dough needs more time to rise; if you press the dough and it slightly deflates, the dough has overproofed and will be heavier and less airy after baking.
- Bake the loaves:
- Make the egg wash by mixing the egg, water, and salt together in a small bowl. Gently brush the entire surface of the loaves with egg wash, taking care not to let it pool in the creases of the braids. You want a nice thin coating. Generously sprinkle the loaves with the seeds. [Note: At the bakery, we dip the egg-washed dough facedown into a large tray of seeds and then roll it from side to side to heavily coat the bread. If you just sprinkle a few pinches over the top, it won't look very generous or appealing after the bread has expanded and baked, so be generous with the seeds whether sprinkling or rolling.]
- Bake for 15 minutes. Rotate the bottom sheet pan to the top and the top sheet pan to the bottom (turning each sheet around as you go), and bake until the loaves are golden brown, about 10 minutes longer. Remove the loaves from the oven and set them aside to cool completely on the sheet pans.
CHALLAH BREAD IN BREAD MACHINE (SALLYE)
Okay, I think I've got my challah bread recipe adapted for the bread machine. Here goes.
Provided by sallye bates
Categories Other Breads
Time 3h45m
Number Of Ingredients 12
Steps:
- 1. Cut butter into small pieces, and place in saucepan with milk and sugar. Over medium heat bring to a boil. Remove from heat and set aside to cool to 110º-115º. NOTE: If milk is too hot, it will kill lthe yeast action. If you don't have a thermometer, test the milk on the inside of your wrist. It should be just barely lukearm. Sift flour and set aside.
- 2. Whisk 2 eggs until light and frothy When milk is at proper temperature, add the eggs and salt to the milk and pour into bread machine pan.
- 3. Carefullly pour flour into pan, making sure that all liquid is completely covered by flour. Make small indentation in center of flour and pour yeast there.
- 4. OPTION ONE: Turn bread machine on to Dough cyclo. Machine will ding when dough cycle is complete. Remove dough from bread machine pan and place on floured work surface (waxed paper or cutting board). Cut dough into three equal pieces. Roll three pieces into long snakes about 18" long. Braid the snakes together into a loaf and tuck the ends under. Cover a large baking sheet with parchment paper and sprinkle with cornmeal. Transfer the braided loaf to the baking sheet. Cover loaf with a clean towel or cheesecloth and let rise until nearly doubled in size (about 1 hour).
- 5. Preheat oven to 350º Whisk the remaining egg and 1 tablespoon cold water together until light and frothy. With basting brush, lightly baste loaf evenly with egg wash. Sprinkle immediately with poppy seeds to taste.
- 6. Cook in middle rack of oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped. Cool completely on racks before wrapping. Be sure and sneak a piece with honeyed butter while it's still hot (for quality control purposes of course).
- 7. OPTION TWO: ALTERNATE METHOD FOR BAKING BREAD COMPLETELY IN BREAD MACHINE: If you don't want to braid the dough, use this method. Follow instructions steps 1 and 2 above. Skip instructions steps 3 through 6 above Turn bread machine to basic cycle, crust to medium. When cycle is complete, remove from bread machine and brush the bread with egg wash (1 egg & 1 tablespoon of water whisked briskly). Place in 350º oven for 5 minutes to "seal" the egg wash. Or, you can skip the egg wash and just brush with melted butter (Either way is fine).
CHALLAH BREAD
Make and share this Challah Bread recipe from Food.com.
Provided by breadmantalking
Categories Yeast Breads
Time 3h20m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 7
Steps:
- Pour the water into a large bowl. Dissolve the sugar in the water and then add the yeast. Let stand for about 10 minutes until bubbly.
- Mix in 1 cup of the flour and mix to form a slurry. Add the egg, oli and salt and mix to incorporate into the mixture. Gradually add more flour until too hard to stir then add more kneading by hand until you have a very slightly sticky ball of dough. Turn the dough out onto a floured surface and knead for about 5 to 10 minutes until the dough is smooth and elastic.
- Place into an oiled bowl and cover with a damp kitchen towel (or plastic wrap) for about 1 1/2 hours or until it has doubled in volume.
- Knead the dough a second time (but for much less time) and then shape into loaves. I divide the ball into two, then each half into three and braid them forming two braided loaves.
- Place the loaves on a greased cookie sheet or baking stone and cover again, this time for about 45 minutes until doubled again.
- About 15 minutes before the end of the second rise, preheat the oven to 350. Bake for 22-25 minutes or until they sound hollow when tapped on the bottom. You can brush the loaves with an egg wash and coat with sesame or other seeds if you wish or leave without a glaze for a more rustic look. These loves are always the hit of any meal! Enjoy!
Nutrition Facts : Calories 117.6, Fat 3.2, SaturatedFat 0.5, Cholesterol 9.3, Sodium 120.5, Carbohydrate 19.3, Fiber 0.6, Sugar 2.6, Protein 2.6
CHALLAH
Provided by Food Network
Number Of Ingredients 8
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.;
CHALLAH BREAD (SALLYE)
Have softened honey butter ready when this comes out of the oven. You're going to want it handy to "sample" the bread.
Provided by sallye bates
Categories Other Breads
Time 4h
Number Of Ingredients 10
Steps:
- 1. Bring milk, 6 tablespoons of the butter, and sugar to a boil together in a medium sized sauce pan Remove from heat, pour into large mixing bowl, let cool to 115º (bowl will be lukewarm)
- 2. Stir yeast into the milk mixture and let stand for 10 minutes Whisk 3 eggs well in a small bowl and stir them and the salt into the milk and yeast mixture Stir in 5 cups of flour, 1 cup at a time until dough is sticky Flour a work surface lightly and turn the dough onto it Wash and dry the bowl (you will need it later) Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary until you have a smooth elastic dough
- 3. Smear the reserved 2 tablespoons butter around the inside of the bowl and place the ball of dough in the bowl, turning to coat it lightly with butter Cover bowl with a towel and set aside Allow dough to rise until triple in bulk (1-2 hours)
- 4. Turn dough out onto a lightly floured work surface and cut in half Cut each half into 3 pieces Roll each piece out into long "snakes" about 18" long Braid three of the snakes together into a loaf and tuck the ends under Make another braid with the 3 remaining snakes Cover a large baking sheet with parchment paper and sprinkle with cornmeal Transfer the loaves to the baking sheet Leave room between the loaves for them to rise NOTE: Depending on the size of your baking sheet, you may need to use two. Cover loaves with the towel and let rise until nearly doubled (about 1 hour)
- 5. Preheat oven to 350º F Whisk the remaining egg and 1 tablespoon cold water together well in a small bowl Brush the egg wash evenly over the loaves Sprinkle immediately with poppy seeds to taste
- 6. Cook on the middle rack of the oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped Cool completely on racks before wrapping
BISTRO CHALLAH BREAD
Provided by Food Network
Time 3h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Place the yeast, sugar and warm water in a mixing bowl. Stir and let stand for about 10 minutes, until creamy and foamy. Add the melted butter and eggs and mix well.Combine the flour with the salt. Add it to the yeast mixture, 1 or 2 cups at a time, until it forms a soft dough. Place the dough on a well-floured board and knead until the dough becomes smooth and elastic, about 5 minutes. Place the dough in a large, well-greased bowl, then flip the dough over to coat with oil. Cover with plastic wrap or a towel and let stand in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 375 degrees. Punch the dough down, form it into a loaf and place in a greased loaf pan. Bake for about 1 hour, or until the bread is golden brown and sounds hollow when tapped. Let cool before slicing.
More about "challah bread sallye food"
CHALLAH - COUNTRY LIVING
From countryliving.com
4/5 (1)Total Time 3 hrsServings 2Calories 130 per serving
- Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly.
- Stir the yeast and egg mixtures into the flour until a shaggy dough forms. (Add up to 1/4 cup more water if needed.) Turn the dough onto a floured surface and knead until smooth and supple.
- Form into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm, draft-free space until doubled in volume, about 40 minutes.
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- In a large bowl dissolve the yeast and a pinch of the sugar in 1 cup of the warm water and let stand for 10 minutes.
- Whisk the oil into the yeast, then beat in two of the eggs, one at a time, with the remaining sugar (reserving 1 pinch) and salt. Gradually add 5 cups of the flour, and more water if necessary.
- Turn the dough onto a floured surface and knead until smooth and "as soft as a baby's bottom," for about 15 minutes, adding additional flour or water if needed.
- To make 1 large loaf, on a floured board, take two-thirds of the dough and divide it into 3 equal pieces. Roll each piece out into a rope-shape strand as thick as a thumb and then braid the 3 strands together.
- To make 2 smaller loaves divide the initial dough in 2 and then proceed for each loaf as you did in step 4. Line a baking sheet with greased wax paper and place the loaf or loaves at least 2 inches apart on the sheet.
- Beat the remaining egg with the remaining pinch of sugar, and using a pastry brush, coat the loaves in the egg wash. Sprinkle with sesame seeds, if desired.
- Bake for 35-45 minutes or until golden brown and loaves sound hollow when tapped. Cool the loaves on a rack.
CLASSIC CHALLAH - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (213)Total Time 3 hrs 50 minsServings 1Calories 180 per serving
- To make the dough: Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess.
- Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough. If the dough is very sticky, add an additional 1/4 cup (30g) of flour.
- Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy; it won't necessarily double in bulk.
- Divide the dough into pieces, the number depending on what kind of braid you want to make. You may braid the challah the traditional way, into a three-strand braid; for helpful tips watch our video, How to braid a three-strand loaf.
- Once you've decided which braid you're doing, divide the dough into the appropriate number of pieces. Roll each piece into a rope about 20" long. If the dough starts to shrink back as you roll, cover it and let it rest for about 10 minutes, then resume rolling.
- Braid the loaf. Remember, for three- or six-strand braids, watch the videos linked above. For a four-strand braid, see the step-by-step photos of how to make a four-strand braid.
- Gently pick up the braided loaf, and place it on a lightly greased or parchment-lined baking sheet.
- Cover the loaf with lightly greased plastic wrap and let it rise at room temperature until it's very puffy, 60 to 90 minutes. Toward the end of the rising time, place a rack in the upper third of your oven and preheat the oven to 375°F.
- To make the topping: Whisk together the reserved egg white and water. Brush the mixture over the risen loaf. Sprinkle generously with poppy seeds or sesame seeds, if desired.
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
4.8/5 (117)Total Time 2 hrs 10 minsCategory Dairy Free BreadsCalories 153 per serving
- Using a bread hook, knead, adding the water about a quarter cup at a time until the dough feels similar to play-doh.
- 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.
HOW TO MAKE CHALLAH BREAD - RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Dissolve the yeast. Place the water in a small bowl, sprinkle with the yeast and a healthy pinch of sugar, and stir to combine. Let stand until you see a thin frothy layer across the top, 5 to 10 minutes. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase new yeast.)
- Mix the dry ingredients. Place 4 cups of the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine. (Alternatively, use a large bowl and knead by hand.)
- Add the eggs, yolk, and oil. Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
- Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a wooden spoon or rubber spatula until a shaggy dough that is difficult to mix forms.
CHALLAH BREAD RECIPE - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 14Total Time 3 hrs 15 minsCategory HomeCalories 170 per serving
- Mix yeast, warm water and 1 Tbsp. honey in large bowl until blended; let stand 5 min. or until foamy.
- Separate 1 egg. Reserve egg white for later use. Add egg yolk to yeast mixture along with remaining whole eggs, oil, sour cream, 2 cups flour, salt and remaining honey; beat with mixer until blended. Stir in enough of the remaining flour until mixture forms soft dough.
- Knead dough on lightly floured surface 8 min. or until smooth and elastic, adding more flour, as needed, to keep dough from sticking. Place in oiled bowl; turn once to coat both sides. Cover with plastic wrap or kitchen towel. Let rise in warm place 60 to 75 min. or until doubled in volume.
- Punch down dough; divide into thirds. Roll each third on lightly floured surface to 15-inch rope. Place ropes next to each other on center of parchment-covered baking sheet. Starting in middle, braid ropes to each end; pinch and tuck under ends to secure. Cover with plastic wrap or kitchen towel. Let rise in warm place 1 hour or until doubled in volume.
HOMEMADE CHALLAH BREAD RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Ratings 10Calories 189 per servingCategory Side Dish
- Sprinkle the yeast over the water in a small bowl. Swirl gently to dissolve. If a thin frothy layer does not form, your yeast might no longer be active.
- Add the honey, eggs, yolk, and oil and mix with a spoon to form a shaggy dough. Pour the yeast mixture over the egg slurry and mix until combined.
- Using the dough hook attachment, knead the dough on low speed for 6 to 8 minutes. If the dough seems very sticky or does not create a smooth ball that pulls away from the sides of the bowl, add flour a spoonful at a time until it is just in between sticky and dry. Stop kneading the dough when it is soft, smooth, and holds a ball-shape.
CHALLAH BREAD - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (7)Total Time 3 hrs 50 minsCategory BreadCalories 183 per serving
- To prepare the poolish, mix the flour with the water, and the instant yeast. Cover and let rise in a warm place for about 2 hours, until about tripled in size. I use a cold oven with the light on, it provides a perfectly warm environment.
- Combine the poolish with the rest of the dough ingredients in a bowl of a stand mixer. Mix on low (Kitchen Aid setting 2) for 2 minutes. Cover and let rise in a warm place for about 45 minutes, or until doubled in size.
- If making one large loaf, divide the dough into 6 equal pieces. If making two smaller loaves, divide the dough into 8 equal pieces. Roll them out into 8"-10" logs. Cover and let rest for 20 minutes.
- On a lightly floured work surface (wooden is ideal), roll each log into a 14" long strand, making the ends thinner than the middles. Dust the strands with a little bit of flour to prevent sticking. Braid into a six-stranded challah bread if making a large challah, or two 4-stranded challahs if making two small loaves.
BEST CHALLAH BREAD RECIPE - HOW TO MAKE CHALLAH BREAD
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5/5 (5)Total Time 3 hrs 30 mins
- Let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine.
- Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes.
- Dough will still be slightly sticky. Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours.
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From bhg.com
5/5 (1)Total Time 2 hrs 25 minsServings 1Calories 89 per serving
CHALLAH-INSPIRED SANDWICHES YOU’LL DROOL OVER - CHALLAHGRAM
From challahgram.com
Estimated Reading Time 3 mins
CHALLAH BREAD - TRADITIONAL JEWISH BREAD RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (3)Category BreadCuisine German, Jewish, VegetarianTotal Time 1 hr 25 mins
BEST CHALLAH BREAD RECIPE - FOOD FANATIC
From foodfanatic.com
5/5 (2)Total Time 4 hrs 50 minsCategory EasterCalories 2619 per serving
CHALLAH BREAD RECIPE - 4 STRAND - VEENA AZMANOV
From veenaazmanov.com
Ratings 19Total Time 2 hrs 50 minsCategory Bread, Dinner, LunchCalories 130 per serving
CHALLAH BREAD: EXPERT TIPS FOR MAKING THIS ENRICHED BREAD ...
From marthastewart.com
Estimated Reading Time 7 mins
HOW TO MAKE CHALLAH BREAD {WITH VIDEO} - FOOLPROOF LIVING
From foolproofliving.com
Ratings 3Calories 62 per servingCategory Bread
HOW TO BRAID CHALLAH - LEARN TO BRAID DOUGH LIKE A PRO
From toriavey.com
5/5 (13)Calories 124 per servingCategory Side Dish
EASY CHALLAH BREAD RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
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From foodnewsnews.com
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From thefoodxp.com
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From handletheheat.com
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From jamiegeller.com
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From myfooddiary.com
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From pinterest.ca
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From food52.com
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From canadianliving.com
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From stevehacks.com
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From eatthismuch.com
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