RICH CHALLAH (BRAIDED EGG BREAD)
Many Challah breads either have too many eggs or just not enough. This recipe has just the right amount, about 1 egg per cup of flour. This recipe can also be done on the dough cycle in your bread machine and finished by hand. Best of all it makes THE BEST French toast! Cooking time does not include rising time.
Provided by QueenBof6
Categories Yeast Breads
Time 50m
Yield 1 LARGE LOAF, 16 serving(s)
Number Of Ingredients 10
Steps:
- In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
- After beep, remove risen dough and follow directions on how to shape and bake below.
- In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
- Add eggs one at a time, allow to mix in before adding next one, then add oil.
- Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
- Grease a bowl and place dough in bowl turning to coat.
- Allow to rest and rise until double in size.
- ***Shaping and baking***.
- Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
- Shape dough into a log and cut off 1/3; set aside.
- Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
- Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
- Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
- Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
- Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.
Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 1.3, Cholesterol 76.5, Sodium 255.9, Carbohydrate 34.9, Fiber 1.2, Sugar 4.9, Protein 6.2
BRAIDED EGG BREAD (CHALLAH)
Did you know Challah is a very special bread? Used in Jewish cuisine, it is typically eaten on major Jewish holidays. For the Challah to be ready for ceremony, a small portion of the dough is set aside as an offering before baking the bread. Also it's delicious and beautiful!
Provided by Amy H.
Categories Savory Breads
Time 3h
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine sugar, salt, yeast and 1 cup flour.
- 2. In a 1 quart saucepan over low heat, heat milk and butter until milk is warm and butter is melted.
- 3. If milk is too hot, bring temp down to around 120 degrees.
- 4. With mixer at low speed, beat milk mixture into dry ingredients, just until blended. Beat at medium speed two minutes more.
- 5. Reserve 1 egg yolk. Add remaining egg white and 2 eggs, and 3/4 cups flour. Beat 2 minutes. Stir in 1 1/4 cups flour to make a soft dough.
- 6. Turn dough onto floured surface and knead until smooth and elastic about 10 minutes working in more flour while kneading. (Work through the pain!!!)
- 7. Shape dough into a ball and place in a greased bowl, turning dough over to grease top. Cover with a damp towel and let rise in a warm place until doubled in bulk. (about an hour)
- 8. Punch down dough, turn onto floured surface. Cover with bowl and let rise 15 minutes. Grease large cookie sheet.
- 9. Cut 2/3 dough into 3 equal pieces. On floured surface, with wet hands, roll each piece into a 13-inch rope. Place ropes side by side and loosely braid.
- 10. For top part of loaf, cut remaining piece of dough into 3 equal pieces and roll into a 14 inch long rope. Braid as before, but smaller than the last.
- 11. Place smaller braid on top of first one, stretching if necessary.
- 12. Seal ends and place on greased cookie sheet.
- 13. Cover with damp cloth again and let rise until doubled. (about 45 minutes)
- 14. Preheat oven to 375 degrees.
- 15. in a small bowl, beat egg yolk and 2 Tbsp. water. Brush the loaf with egg yolk and sprinkle generously with sesame seeds.
- 16. Bake 30 minutes or until loaf is golden.
- 17. Cool on wire rack.
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
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- Make The Dough. Begin by combining the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk; whisk well and set aside. In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt.
- Let it Rise. 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.
- Braid the Dough. If you have a little girl in your life, or were ever a summer camp counselor, you have an advantage with braiding challah. But even if not, I assure you it’s easy to do.
- Let the Braided Dough Rise. Carefully transfer the braided loaf to a parchment-lined 13 x 18-inch baking sheet. Cover the loaf loosely with plastic wrap and let it rise in a warm, draft-free spot until about 1.5 times the size, 1 to 2 hours.
- Bake. Place the baking sheet atop another baking sheet; this will prevent the bottom crust from browning too much. Bake for 30 to 35 minutes, until the crust is a rich brown color and the internal temperature is between 190°F and 200°F on an instant-read thermometer.
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