CHALLAH
This classic challah recipe makes one large loaf perfect for everyday eating, but the mixture can easily be shaped into two smaller loaves for shabbat. See recipe tip below for details.
Provided by Rachel Phipps
Categories Cakes and baking
Yield Makes 1 large loaf or 2 smaller loaves
Number Of Ingredients 7
Steps:
- Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour.
- In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold).
- Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough.
- Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size.
- Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand.
- Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they're not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes.
- Pre-heat the oven to 200C/180C Fan/Gas 6.
- Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using.
- Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing.
CHALLAH BREAD
Traditionally challah is braided lengthways but we've done a lovely round version, which is typically made for Rosh Hashanah (Jewish New Year).
Provided by Jamie Oliver
Categories Bread Recipes Bread Baking
Time 1h
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
- Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
- On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
- Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
- To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
- Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
- Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction - clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
- Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
- Repeat the braiding technique with your second ball of dough.
- Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
- Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.
Nutrition Facts : Calories 270 calories, Fat 3.7 g fat, SaturatedFat 0.7 g saturated fat, Protein 8.7 g protein, Carbohydrate 53.8 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.6 g salt, Fiber 2 g fibre
JACK'S CHALLAH RECIPE
Provided by Food Network
Time 3h
Yield 3 loaves
Number Of Ingredients 9
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.
CHALLAH WITH SAFFRON
"I rarely think it's worth the time and effort to bake homemade bread: There are artisanal bakers almost everywhere making delicious baguettes and whole-grain breads. Still, every once in a while, I find myself longing for the feel of soft pillowy dough in my hands and the smell of freshly baked bread in the house. My favorite bread to make at home is this Challah with Saffron. It's similar to French brioche, but it's formed into a long braid, and mine has a hint of saffron that I simply adore. It takes a little time to make, between the mixing, kneading, rising and baking, so it's a great weekend project when I'm puttering around the house. The fresh challah is divine, and the leftovers make the best French toast or savory bread pudding. Trust me, you'll be so glad you made it!" says Ina.
Provided by Ina Garten
Time 1h25m
Yield 1 large loaf
Number Of Ingredients 11
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.
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!
BASIC CHALLAH DOUGH
Use these ingredients for preparing a basic challah dough by hand, by mixer, or by food processor, following the methods described below.
Provided by Faye Levy
Categories Cookstr Recipes
Number Of Ingredients 7
Steps:
- Prepared By Hand:
- Challah dough is fun and easy to mix and knead by hand. As with all yeast doughs, the amount of flour needed to absorb the liquid varies with the humidity, the flour's dryness, and the size of the eggs. But remember that bread dough is forgiving and works well in a wide range of flour to liquid ratios.
- Do try to keep the dough soft. Although firm dough is easier to braid, soft dough gives the lightest, most delicious bread. Use this recipe or follow this method for any challah recipe.
- Pour ¼ cup of the water into a small bowl. Sprinkle yeast over the water and 1 teaspoon sugar over yeast. Let yeast mixture stand about 10 minutes or until foamy. Stir if not smooth. Oil a large bowl.
- Sift 2¾ cups of the flour into a large bowl. Make large, deep well in center of flour. Add yeast mixture, remaining sugar, oil, eggs, remaining water, and salt to well. Mix ingredients in well with a wooden spoon until blended.
- Mix in flour, first with a spoon, then by hand, until ingredients come together to form a dough. Dough should be soft and sticky. Knead dough vigorously on work surface until it is very smooth and elastic, about 7 minutes; during kneading, if it sticks to your fingers, add more flour 1 tablespoon at a time, until dough is no longer very sticky.
- Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap and let rise in warm draft-free area about 1 hour 15 minutes or until doubled.
- Remove dough with rubber spatula to work surface. Knead dough lightly again about 30 seconds to knock out air. Clean bowl if necessary. Return dough to bowl, cover, and let rise again until doubled, about 1 hour.
- Shape and bake dough as desired (see recipes).
- Prepared By Mixer:
- Use a heavy-duty mixer with a dough hook for this recipe. It is the best and most efficient way to mix and knead large amounts of dough and to prepare doughs that are very sticky.
- Pour ¼ cup of the water into a small bowl. Sprinkle yeast into water, then sprinkle 1 teaspoon sugar into yeast water. Let stand about 10 minutes or until foamy. Oil a large bowl.
- Sift 2¾ cups flour into bowl of mixer fitted with dough hook. Make large, deep well in center of flour. Add yeast mixture, remaining sugar, oil, eggs, remaining water, and salt to well. Mix at medium-low speed, pushing flour in often at first and scraping dough down occasionally from bowl and from hook, until ingredients come together in a soft, sticky dough. Add remaining flour and beat until blended in.
- Mix dough at medium speed to knead it, scraping down twice, about 5 minutes or until dough is smooth and almost cleans sides of bowl. Pinch dough quickly; if it sticks to your fingers, beat in more flour 1 tablespoon at a time until dough is no longer very sticky. If you add flour, mix at medium speed about 2 minutes. Dough should be soft, smooth, and elastic.
- Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap. Let rise in warm draft-free area about 1¼ hours or until nearly doubled.
- Knead dough lightly in bowl to knock out air. Cover and let rise again about 1 hour or until nearly doubled.
- Shape and bake dough as desired (see recipes).
- Prepared by Food Processor:
- I love making challah dough in the food processor because it is so quick and easy and produces very good results. In fact, the dough is mixed and kneaded in less than three minutes! Naturally, the amount you can make is limited by the size of your food processor.
- I use a medium-size (10- to 12-cup capacity) food processor to mix this dough, which is enough for
- 1 medium loaf.
- If you are in a hurry, you can skip the dough's second rising; the loaf won't be quite as light but it will still taste good.
- Pour ¼ cup of the water into small bowl. Sprinkle yeast over water. Sprinkle 1 teaspoon of sugar over yeast. Let stand about 10 minutes or until foamy. Stir if not smooth. Oil a large bowl.
- Fit food processor with dough blade. Combine 2¾ cups flour and remaining sugar in food processor. Process briefly to mix. Add yeast mixture, oil, eggs, and salt. With blades of processor turning, pour in remaining water. Process until ingredients come together to form a soft dough; it will not form a ball. Process for about 30 seconds to knead dough. Pinch dough quickly; if it sticks to your fingers, add more flour 1 tablespoon at a time, until dough is no longer very sticky. Knead again by processing about 30 seconds or until smooth.
- Remove dough from processor and shape it into a rough ball in your hands. Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap and let rise in warm draft-free area about 1 hour 15 minutes or until doubled.
- Remove dough with rubber spatula to work surface. Knead dough lightly again about 30 seconds to knock out air. Clean bowl if necessary. Return dough to bowl, cover, and let rise again until doubled, about 1 hour.
- Shape and bake dough as desired (see recipes).
- Hand-Kneading Bread Dough:
- You can knead bread dough in a mixer with a dough hook or in a food processor. If you are making the dough by hand, there are two basic techniques for kneading it: the slapping method, used for soft doughs; and the conventional bread dough method, pushing with your palms.
- Since challah dough is quite soft when I knead it by hand, I prefer the slapping method, which I learned in France. With this method, you end up adding less flour and the dough stays softer, resulting in a bread that is more moist. If you are used to the conventional method or feel more comfortable with it, however, you can use it. Bagel dough is firmer than challah dough and works equally well by either method.
CHALLAH BY HAND
This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h10m
Yield Makes 1 large loaf
Number Of Ingredients 9
Steps:
- Butter a large bowl; set aside. Stir all remaining ingredients, except the egg for egg wash and the butter for brushing, in a large bowl until well combined. Turn out dough onto a lightly floured work surface; knead dough, adding flour if needed, until smooth and pliable, about 15 minutes.
- Transfer dough to buttered bowl; brush top with 1 tablespoon melted butter. Loosely cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.
- Turn out dough onto a lightly floured work surface; knead 5 minutes, then return to bowl. Brush top with remaining tablespoon melted butter, and loosely cover with plastic wrap. Let dough rise again until doubled in bulk, about 1 hour more.
- Preheat oven to 375 degrees. Divide dough into three equal pieces. Roll each piece into a ball, and loosely cover each ball with buttered plastic wrap. Let rest 20 minutes.
- Roll each ball into a 12-inch-long log, leaving the middle a little thicker than the ends. Lay logs side by side lengthwise; pinch together ends farthest from you, then tightly braid strands, pulling them as you go. Tuck ends of braid underneath. Transfer to a buttered baking sheet, and loosely cover with buttered plastic wrap. Let dough rise until almost doubled in bulk, about 45 minutes.
- Brush dough lightly with egg wash. Bake until golden brown and firm and an instant-read thermometer inserted into bottom registers 180 degrees and comes out clean, 35 to 40 minutes. If challah browns too quickly, loosely tent with foil. Immediately transfer to a wire rack; let cool at least 45 minutes.
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
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.
CHALLAH
Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast
Provided by Victoria Prever
Time 1h
Yield Makes 1 loaf (cuts into 18-20 slices)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium
AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF
You can make a challah in under 2 hours using quick rise yeast. This recipe is for one small loaf of challah.
Provided by petlover
Categories Yeast Breads
Time 1h45m
Yield 1 challah
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1508.5, Fat 52.5, SaturatedFat 8.8, Cholesterol 352, Sodium 2415.7, Carbohydrate 219.3, Fiber 8.4, Sugar 26.1, Protein 37
More about "challah by hand food"
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 PART 1: HOW TO MAKE CHALLAH DOUGH
From toriavey.com
4.8/5 (279)Calories 124 per servingCategory Side Dish
- Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast! This step Is called "proofing" the yeast - if you're using instant yeast you can skip this step and simply add the yeast to your dry ingredients. If you're using fresh yeast (or compressed or cake yeast), simply stir it into the lukewarm water to dissolve, then add the remaining wet ingredients - no need to wait for proofing.
- Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the ingredients together.
- Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.
- Place a saucepan full of water on the stove to boil.Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.
BRAIDED CHALLAH RECIPE - LAUREN GROVEMAN | FOOD & WINE
From foodandwine.com
5/5 Servings 2
- In a small bowl, dissolve the yeast in the lukewarm water with the pinch of sugar and let stand until creamy and starting to bubble. In a medium saucepan, combine the sliced butter and the milk. Warm over low heat just until the butter melts. Stir in the remaining 1/3 cup of sugar and the honey and salt. Pour the milk mixture into a large bowl and stir in the dissolved yeast and the 4 eggs.
- Brush a large bowl with 1 1/2 tablespoons of the melted butter. Transfer the dough to the buttered bowl and brush the top with the remaining 1/2 tablespoon of melted butter. Cover the bowl with plastic wrap and a kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
- Line 2 large rimmed baking sheets with parchment paper and sprinkle the paper with cornmeal. On a lightly floured work surface, divide the dough in half. Cover one half with plastic wrap and divide the other half into 3 equal pieces. Using lightly floured hands, roll each piece into a 10-inch-long rope with tapered ends.
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishCalories 206 per servingCategory Breads
- In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a separate bowl, combine the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk. Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. The dough may seem too wet but have faith—it’s supposed to be.
- Dust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. Dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours.
- Invert the dough onto a lightly floured work surface and dust with flour. It will deflate. Cut the dough into four even 9-oz pieces, and then stretch and roll each piece into a rope about 20-inches long. Lay the ropes parallel to one another (vertically). Pinch them tightly together at the top, and then fan them out. If the ropes shrink a bit, just work them back into their original length.
- Begin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided. Tuck the ends under to give the loaf a finished look.
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.
CHALLAH RECIPE - REAL SIMPLE
From realsimple.com
Servings 1Total Time 3 hrs 55 mins
- Whisk together 2 eggs plus 1 egg yolk (reserving the egg white), canola oil, and ½ cup of lukewarm water in a large bowl or the bowl of a stand mixer fitted with the dough hook attachment.
- With the mixer on low, gradually add the flour mixture. Knead until a smooth and elastic ball forms, about 5 minutes. If dough sticks to the sides, add more flour as needed. (If you do not have a stand mixer, knead by hand for 10 minutes.)
- Place the dough in a lightly-oiled bowl, cover with plastic wrap, and set in a warm place to rest until doubled in size, about 2 hours.
BEST CHALLAH BREAD RECIPE - HOW TO MAKE CHALLAH BREAD
From delish.com
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.
TRADITIONAL CHALLAH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- 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.
CHALLAH RECIPE : SBS FOOD
From sbs.com.au
3.9/5 (36)Servings 2Cuisine JewishCategory Side
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