PERFECT CHALLAH BREAD
This is my favorite egg challah recipe because it is light, fluffy, and easy to make!
Provided by The Taste of Kosher
Categories Dairy Free Breads
Time 2h15m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer combine flour, sugar, yeast, salt, eggs, oil, and 1 cup of water.
- Using a bread hook, knead, adding the water about a quarter cup at a time.
- The dough should be wet and sticky but pulling away from the side.
- 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.
- Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes).
- Preheat the oven to 350°F or 175°C.
- Bake for 30 to 40 minutes or until golden brown.
Nutrition Facts : Calories 179 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 150 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MY FAVORITE CHALLAH
Provided by Joan Nathan
Categories project, side dish
Time 1m
Yield 2 challahs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
- To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
MY FAVORITE CHALLAH...
Make and share this My Favorite Challah... recipe from Food.com.
Provided by Lori 13
Categories Yeast Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Combine the water, yeast and sugar. Let stand 10 minutes.
- Meanwhile, beat the eggs, oil, salt and sugar until pale yellow.
- Add flour, 1 cup at a time.
- Knead 10 minutes.
- Place in a sprayed bowl. Cover with a damp towel. Let rise in a warm place for 1 hour.
- Punch down. Knead again.
- Repeat rising for 30 minutes.
- Punch down. Divide into 3 even pieces.
- Roll each out into a rope shape.
- Braid.
- Cover. Let rise 30 minutes.
- Heat oven 400.
- Brush loaf with egg.
- Bake 10 minutes. Reduce oven temp to 350. Bake 30 more minutes.
- Let cool on racks.
Nutrition Facts : Calories 2658.2, Fat 100.9, SaturatedFat 11.1, Cholesterol 634.5, Sodium 1389, Carbohydrate 373.2, Fiber 12.6, Sugar 83.4, Protein 62.2
FAVORITE CHALLAH
Spring-boarded from others on Zaar ... a tweak here and there and voila! Prep time is measuring ingredients and loading into bread machine. Cook time is proofing/resting/ baking time.
Provided by Glori-B
Categories Yeast Breads
Time 3h10m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Load first eight ingredients (water through yeast) into bread machine bin in the order listed.
- Select "dough only" setting.
- When through with cycle, cut into 12 pieces to make two 6-braid challahs/challot. OR, cut into 6 pieces to make two 3-braid challah.
- Let rest 20 minutes.
- Roll pieces into ropes; braid 6 or 3 into a challah. Repeat for remaining pieces.
- Cover and let rest until doubled in size -- about 45 minutes. About 30 minutes into this rest cycle preheat oven, if not done so already.
- Mix last two ingredients (egg and water) together to make egg wash.
- Brush challot with egg wash. Bake 33 minutes at 350°F.
Nutrition Facts : Calories 372.6, Fat 11.6, SaturatedFat 1.9, Cholesterol 79.3, Sodium 320.2, Carbohydrate 57.4, Fiber 2.2, Sugar 9, Protein 9.4
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WE TESTED 4 CLASSIC CHALLAH RECIPES. HERE'S HOW THEY ...
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- The Classic, Cake-Like Challah: Molly Yeh’s Challah. Molly’s recipe follows a classic challah-making method, and the result is a traditional loaf. She uses all-purpose flour, which may be part of the reason that the loaves seemed more cake-like than bread-like.
- The Barely Sweet Challah: Marcy Goldman’s Commercial-Style Challah. Marcy’s goal with this recipe was to create a challah that looks like the ones you find in Jewish bakeries.
- The Picture-Perfect Challah: Joan Nathan’s Challah. Joan’s challahs look exactly how you want your challahs to look: large and shiny. They really were beautiful.
- The Clear Winner: Chanie Apfelbaum’s Challah. Chanie’s challah recipe is the clear winner: The look, texture, and taste were what I expect from challah.
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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.
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