JEWISH - OLD FAMILY SECRET RECIPE - CHALLAH
Make and share this Jewish - Old Family Secret Recipe - Challah recipe from Food.com.
Provided by Rayndrop
Categories Yeast Breads
Time 52m
Yield 1 challah, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast, sugar, 1/4 cup water & let stand 5 minutes.
- Sift flour & salt into bowl.
- Make a well in center and drop yeast mixture inches.
- Work it into the flour.
- Knead on floured surface until smooth & elastic.
- Place in bowl.
- Brush oil on top.
- Cover with towel & let rise 1 hour.
- Punch down, cover & let rise until it doubles.
- Divide into 3 parts.
- Cover hands with flour and braid.
- Cover & let rise in pan until double.
- Brush with egg yolk & sprinkle with seeds.
- Bake 375 degrees for 50 minutes.
Nutrition Facts : Calories 340.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 76.5, Sodium 603.3, Carbohydrate 56.2, Fiber 2.5, Sugar 1.9, Protein 10.3
CHALLAH
This egg rich bread is traditionally served in Jewish households to begin the Sabbath, Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast. The recipe comes from Red Star Yeast.
Provided by Barb G.
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Bread Machine method: Have liquids ingredients at 80 degrees and all others at room temperature.
- Place in pan basket in order listed.
- select dough/manual cycle.
- Do not use delay timer.
- Check dough consistency after 5 minutes of kneading, making adjustments if necessary.
- At the end of cycle, remove dough and follow shaping and baking insructions.
- Raising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease.
- Cover, let rise until dough until almost double.
- Turn dough onto lightly floured surface; punch down to remove bubbles.
- roll or pat into a 14-x7-inch rectangle, Starting with the shorter side, roll up tightly, pressing dough into a roll.
- Pinch edges and ends to seal.
- Place in greased 9-x-5-inch loaf pan.
- cover, let rise until indentation remains after touching, Brush loaf with slightly beaten egg mixed with 1 tablespoon water.
- sprinkle with sesame or Poppy seeds, bake in preheated 375 degree oven 30 to 40 minutes.
- Remove from pan; cool.
Nutrition Facts : Calories 1909.9, Fat 41.7, SaturatedFat 19.9, Cholesterol 619.1, Sodium 5083.1, Carbohydrate 316.2, Fiber 12.6, Sugar 26.7, Protein 61.5
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!
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