MA'S WHOLE WHEAT HONEY CHALLAH
Here is my recipe. It looks more difficult than it really is so don't hesitate. I make this every week. There is a story that goes with the addition of the poppyseeds. This recipe really does require a good stand mixer. Don't get in a hurry just enjoy the experience and plan on the children wanting to braid and get involved. Pinch off a bit of dough and give it to them.
Provided by Maeven6
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Place the warm water in the mixing bowl and add yeast, oil, honey, and salt. Mix well and let set 2-3 minutes.
- Add the eggs one at a time and for an extra rich dough add the sixth yolk and set the white aside. Do not add the final egg.
- To this mixture now add all the bread flour and 1 cup of the whole wheat flour and the gluten. Mix for a 2 minutes.
- Add flax, and poppy seeds.
- Add in the rest of the flour 1/2 cup at a time. It may take more or less. Take your time, at least five minutes. Switching to dough hooks when needed. Do not get in a hurry.
- When you have a nice soft dough that pulls away from the sides of the bowl, dump it onto a slightly floured counter and knead until you push on the dough with your index finger and it springs back.
- Put the dough into a large sprayed bowl, cover with a linen tea towl, non-terry, and set in a warm place to double.
- When doubled punch down and knead slightly.
- Cut dough in 1/2 and then each 1/2 into 3 pieces. Roll each piece on the counter to form tubes and braid these tubes to form two loaves. Be sure to pinch and tug your ends under. Braid up, lifting each strand to make snug. You are not wanting length but heighth.
- Place each loaf into the center of a sprayed cookie sheet and let almost double. While rising preheat your oven to 325 degrees F.
- When almost doubled. Beat your reserved white and egg. Use this to glaze your loaves and then sprinkle with poppyseed and kosher salt.
- Bake to a golden rich brown. This generally takes 35-40 minutes.
- Additional note: For the Rosh Hashanah add 1/2 cup of mixed dried diced fruits and nuts at the end of the initial mixing of the flours. Do not braid but form two large tubes and use them to make two crown shaped spirals, like a turban, pinching and tucking the ends. When glazed sprinkle with almond slivers and course ground sugar.
Nutrition Facts : Calories 2695.4, Fat 77.9, SaturatedFat 12.5, Cholesterol 528.8, Sodium 3697, Carbohydrate 438.2, Fiber 46.3, Sugar 72.4, Protein 82.3
BREAD MACHINE HONEY WHOLE WHEAT CHALLAH
We make this every week in our house. People keep asking for the recipe -- we think they're impressed to find a healthy challah that also tastes great! It resembles actual bread more than cake. Just throw the ingredients into a bread machine with a "dough" cycle, braid, & bake!
Provided by Rachel Leah D
Categories Yeast Breads
Time 45m
Yield 3 medium-sized challah loaves, 15 serving(s)
Number Of Ingredients 11
Steps:
- Add water, eggs, olive oil, honey, sugar, and flour to the bread machine bowl in that order.
- Make a well on top of the flour mound and add the yeast.
- Add salt along the side of the flour mound.
- Set your bread maker to run a "dough" cycle.
- Remove dough and braid challah (this is the fun part! See http://www.youtube.com/watch?v=q0kf0MFRpXg for instructions.).
- (Optional) For a professional look, coat the braided challah with egg using a basting brush, and sprinkle sesame seeds on top.
- Bake at 325 F for 30-40 minutes.
HONEY WHOLE WHEAT CHALLAH
This small-batch honey whole wheat challah recipe yields 2 small whole wheat challahs that are so soft and fluffy, they taste like they are made with white flour! Even the most ardent whole wheat critics will be won over. If you enjoy this recipe, please rate it five stars.
Provided by Bee - Bites 'N Pieces
Categories Breads
Time 2h40m
Number Of Ingredients 8
Steps:
- Put the warm water, yeast, and sugar in a small bowl or measuring cup. Set aside for a few minutes for yeast to proof (rise).
- Mix whole wheat flour and salt. Add oil, honey, and eggs, then add the proofed yeast mixture.
- Let the dough rise in a warm place until doubled (around 1 hour, depending on weather and temperature.)
- Shape challahs, and then let rise for another hour.
- Bake at 350F/180C until deep brown and cooked through, 25-40 mins, depending on size of challahs.
Nutrition Facts : Calories 217 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 8 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HONEY CHALLAH
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. -Jennifer Newfield, Los Angeles, California
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (24 servings each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 125 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
IRRESISTIBLE WHOLE WHEAT CHALLAH
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!
Provided by HopelessFanatic
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
- 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 other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.9 g, Cholesterol 23.3 mg, Fat 8 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 157.1 mg, Sugar 10.2 g
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