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 SHABBAT/SHABBOS BREAD RECIPE
This is the perfect kosher bread recipe, perfect for your Friday night meal with the family. It also makes really good French toast. You will fight for the last piece. I guarentee you. This a recipe passed
Provided by Jon Chef Blizardry
Categories Yeast Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Into large bowl, measure 2 cups of the flour. Set aside. Into a blender jar,.
- Pour the water, yeast, and remaining cup of flour. Cover and blend at low speed. Uncover and continue blending while adding the oil, sugar, large egg, and salt. Blend until mixture is smooth.
- Pour batter over the reserved flour. Mix thoroughly with a spoon until a ball of dough forms. Place in a lightly greased bowl turning to grease all sides. Cover and let rise in a warm draft-free place for 1 ½ hours or until doubled in bulk. Stir down.
- Shape the dough into challas, braided or unbraided. To shape into 2 small braided challas, divide the dough in half. Divide each part into 3 equal parts. Roll each part into a long coil of even thickness. Pinch together the tops of all 3 pieces. Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center. Then take the outer left strip and cross it over the middle strip, bringing it to the center.
- Repeat the procedure by alternately bringing the right strip to the center until all are braided. Pinch the ends together. Tuck the ends in carefully. Transfer the bread to a greased loaf pan, 9 5/8 x 5 ½ x 2 ¾ inches. Repeat with remaining dough. If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
- For a round challah, shape the dough round with your cupped hands. Place in greased 9-inch pan (round).
- Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees F.
- Beat the remaining egg with the tablespoon of water just to blend. Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired. Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon. Remove to racks to cool.
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
SHABBAT CHALLAH
My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.
Provided by NUNU123182
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 1h30m
Yield 60
Number Of Ingredients 11
Steps:
- In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
- Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
- Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
- Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 21.2 g, Cholesterol 15.5 mg, Fat 4.6 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 239.7 mg, Sugar 1.8 g
More about "challah shabbatshabbos bread food"
CHALLAH - SHABBAT BREAD RECIPE - LABNA
From labna.it
CHALLAH - WIKIPEDIA
From en.wikipedia.org
15 SHABBAT DINNER RECIPES | ALLRECIPES
From allrecipes.com
CHALLAH BREAD - TRADITIONAL JEWISH BREAD RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (3)Category BreadCuisine German, Jewish, VegetarianTotal Time 1 hr 25 mins
- Mix all the ingredients in the large bowl of a stand mixer, except the water and salt. Stir in water slowly while kneading.
- Add salt and knead the dough for 10 minutes by hand or 5 minutes with a stand-in mixer. The dough should be soft and slightly sticky.
- Place dough in a large airtight container or a container covered with a clean cloth. Let rise in a warm, area, draft-free area for 60 to 90 minutes, until double in size.
WHY DO WE EAT CHALLAH ON SHABBAT? | ISRAEL-CATALOG.COM
From israel-catalog.com
THE ULTIMATE SHABBAT MENU GUIDE - JAMIE GELLER
From jamiegeller.com
SHABBAT- BLESSING OVER CHALLAH/BREAD - YOUTUBE
From youtube.com
BLESSING OVER BREAD BEFORE A MEAL - REFORM JUDAISM
From reformjudaism.org
WHY IS THERE CHALLAH BREAD ON SHABBAT? - QUORA
From quora.com
WHY DO WE COVER THE CHALLAH BREAD ON THE SHABBAT TABLE?
From chabad.org
WHAT TO SERVE WITH CHALLAH BREAD? 7 BEST SIDE DISHES
From americasrestaurant.com
BAKING CHALLAH BREADS FOR SHABBAT – FOXLADI
From foxladi.com
CHALLAH BREAD RECIPE – HEBREW ROOTS MOM
From hebrewrootsmom.com
WHY DO JEWS EAT CHALLAH ON SHABBAT? | THE NOSHER
From myjewishlearning.com
EATING JEWISH: SHABBAT BREAD DONE DIFFERENTLY - JEWISH WOMEN'S …
From jwa.org
CHALLAH RECIPE | MAKING CHALLAH | SHABBAT PROJECT
From theshabbosproject.org
SHABBAT CHALLAH BREAD - THE LEMON BOWL®
From thelemonbowl.com
THE BLESSING OVER THE CHALLOT - HEBREW FOR CHRISTIANS
From hebrew4christians.com
CHALLAH – BREAKING BREAD ON SHABBAT - AISH.COM SHABBAT …
From aish.com
SHABBAT CHALLAH BREAD - YOUTUBE
From youtube.com
SHABBAT MEALS - WIKIPEDIA
From en.wikipedia.org
THE HIRSHON CHALLAH SABBATH BREAD - חַלָּה - THE FOOD DICTATOR
From thefooddictator.com
CHALLAH IF YOU HEAR ME: THE SYMBOLISM OF CHALLAH BREAD
From chompies.com
WHAT TO SERVE WITH CHALLAH BREAD? 8 BEST SIDE DISHES
From eatdelights.com
CHALLAH BREAD FOR SHABBAT, HANUKKAH, ROSH HASHANAH - 犹太传统 …
From littlebigreddot.com
WHY DO SOME TEAR CHALLAH AND OTHERS CUT IT? - CHABAD
From chabad.org
COOKING ON SHABBAT - FOOD COOKED ON SHABBOS - DIN - ASK THE …
From dinonline.org
CHALLAH (JEWISH SABBATH BREAD) RECIPE : SBS FOOD
From sbs.com.au
TRADITIONAL BRAIDED CHALLAH - THE BREAD WE EAT ON SHABBAT! (חַלָּה …
From hamatcon.com
THE BEST CHALLAH BREAD RECIPES - JAMIE GELLER
From jamiegeller.com
CHALLAH “BABKA” BREAD PUDDING - REFORM JUDAISM
From reformjudaism.org
JEWISH BLESSINGS TO SAY BEFORE EATING A SHABBAT MEAL
From 18doors.org
HOW TO USE CHALLAH BREAD: 9 RECIPE IDEAS - GREATIST
From greatist.com
CHALLAH RECIPE - BBC FOOD
From bbc.co.uk
SHABBAT | YOUR GUIDE TO SHABBAT DAY KIDDUSH, CHALLAH & MORE
From theshabbosproject.org
EXPLORING CHALLAH: FABLES, FACTS, AND 10 RECIPES FOR THE ... - DELISHABLY
From delishably.com
CHALLAH | TRADITIONAL BREAD FROM ISRAEL - TASTEATLAS
From tasteatlas.com
CHALLAH BREAD RECIPE FOR ROSH HASHANAH - GLOBAL CHEF ENTERPRISES
From catcora.com
CHALLAH BREAD - FLYPEACHPIE
From flypeachpie.com
THE MEALS OF SHABBAT - HALACHIPEDIA
From halachipedia.com
ASK THE EXPERT: FOR SHABBAT, CAN I USE A DIFFERENT TYPE OF BREAD ...
From myjewishlearning.com
CHALLAH (SABBATH BREAD) | THE GINGHAM APRON
From theginghamapron.com
SHABBAT BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love