APPLE-HONEY CHALLAH
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch round loaf
Number Of Ingredients 8
Steps:
- Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and yolks, yeast, and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth, about 10 minutes.
- Transfer dough to buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
- Turn dough out onto a floured surface. Pat into an 8 1/2-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
- Preheat oven to 375 degrees, with rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
- Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
- Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.
OAT AND HONEY CHALLAH (BREAD)
A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook
Provided by Sarah Chana
Categories Yeast Breads
Time 1h45m
Yield 6 loaves, or 36 rolls
Number Of Ingredients 11
Steps:
- In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
- Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
- Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
- Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
- Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
- Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
- Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.
Nutrition Facts : Calories 1592.3, Fat 24.8, SaturatedFat 3.9, Cholesterol 35.2, Sodium 2937.1, Carbohydrate 303.6, Fiber 18.4, Sugar 47.8, Protein 42.4
OAT & HONEY APPLE CHALLAH
Absolutely amazed my guests during Yom Kippur Break Fast! WONDERFUL combination/adaptation of #148108 with an apple filling from Marcy Goldman's Jewish baking cookbook. Recipe looks long - but with only one rise, it's QUICK and easy!
Provided by LillyZackMom
Categories Yeast Breads
Time 2h35m
Yield 1 large round loaf
Number Of Ingredients 17
Steps:
- In a small bowl combine 3/8c warm water with yeast. Let stand until yeast is dissolved and begins to bubble - about 5 minutes.
- Place the yeast mixture in a larger bowl. Add the additional water, oats, honey, oil, vanilla, cinnamon, and salt. Mix well.
- Gradually add the flours. Mix with a spoon until it becomes too unweildy. At that point - knead with your hands until all the flour is absorbed and the dough is no longer sticky.
- Place in a large, oiled (or cooking spray coated) bowl and place in a warm, moist, draft-free place to rise. Let rise until doubled - appx 1 hour.
- When the rise is almost over, prepare apple filling. Then put the apple filling on some paper towels to absorb excess moisture. Preheat the oven to 350.
- There are many different ways to prepare a holiday challah -- here's my personal favorite: http://www.chabad.org/library/article_cdo/aid/560778/jewish/Weaving-Round-Challah.htm Or you can make a round coil. The number of rolls of dough you'll need to make will vary based on the shape you make.
- If you are using the link above, you will need four dough strands. If you are making a single coiled challah, you will need one dough strand. Do NOT make the strands long -- for the round from the link, each strand should be no more than twelve inches long. Once you have the correct number of strands, you'll need to flatten them with your hand or a rolling pin. Put the apple filling down the middle, and then pinch or roll the strand closed. It's OK if a few apple pieces pop out, but for the most part, you want them enclosed.
- Brush with egg wash and sprinkle turbinado sugar on top. The sugar will give it a nice, sparkly outer crust with a nice rich flavor.
- Place on stoneware cookie sheet, or regular cookie sheet covered with parchment paper. Bake for 30 minutes.
- After 30 minutes, open up the oven & place a sheet of tin foil over the loaf to prevent excessive browning. Let bake for appx another 20-30 minutes (so 50-60 minutes TOTAL bake time).
- Cool on a cooling rack & ENJOY!
Nutrition Facts : Calories 5061.5, Fat 79.2, SaturatedFat 11.9, Cholesterol 186, Sodium 8855.8, Carbohydrate 969.2, Fiber 65.4, Sugar 184.1, Protein 128.5
HONEY WHOLE WHEAT CHALLAH
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe is designed for flexibility, so split-second timing isn't necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds.
Provided by Bobbie Kramer
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h45m
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. 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 plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
- 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 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
- Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 31.5 g, Cholesterol 41.3 mg, Fat 6.8 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 1.2 g, Sodium 276.8 mg, Sugar 5.4 g
APPLE-HONEY CHALLAH
I've never tried making challah bread at home, but when I purchase it at the bakery everyone loves it. This looks like an easy recipe to make and the addition of apples makes it a more of a "treat." The cooking time also includes the time the dough needs in order to rise.
Provided by TasteTester
Categories Yeast Breads
Time 4h40m
Yield 9 inch loaf
Number Of Ingredients 9
Steps:
- Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and the egg yolks, yeast and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface and knead until smooth, about 10 minutes.
- Transfer dough to a buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
- Turn dough out onto a floured surface. Pat into an 8 1/2-inch x 14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
- Preheat oven to 375 degrees F., with a rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
- Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
- Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.
Nutrition Facts : Calories 408.2, Fat 13.8, SaturatedFat 7.5, Cholesterol 144, Sodium 539.6, Carbohydrate 63.2, Fiber 2.1, Sugar 23.3, Protein 9.3
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
CHALLAH APPLE STUFFING OR DRESSING
Make and share this Challah Apple Stuffing or Dressing recipe from Food.com.
Provided by Molly53
Categories Kosher
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
- Preheat oven to 350°F.
- In a large saute pan, melt butter over medium-low heat, then add onions and celery.
- Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
- Add apples and herbs and cook until apples are soft, about 5 minutes more.
- In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
- Mix until the bread is saturated with liquid, and everything is evenly mixed.
- Press stuffing into a 9x13-inch baking dish and cover with foil.
- Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
- Cool 10 minutes, then serve.
Nutrition Facts : Calories 460.5, Fat 24.4, SaturatedFat 13.3, Cholesterol 95.2, Sodium 416.2, Carbohydrate 51.4, Fiber 3.6, Sugar 6, Protein 10.8
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