EASY CHALLAH BREAD
A six-ingredient, simple recipe for Challah bread.
Provided by copetenn
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
- Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
- Punch down the dough, and cut it into 3 equal-sized pieces. 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.
- Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
Nutrition Facts : Calories 211 calories, Carbohydrate 37.3 g, Cholesterol 79.3 mg, Fat 3.5 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 264.6 mg, Sugar 3.7 g
MY FAVORITE CHALLAH
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.
Provided by Joan Nathan
Categories project, side dish
Time 1h
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 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.
- If baking immediately, 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.
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
Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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TRADITIONAL BRAIDED CHALLAH BREAD RECIPE
From chefdehome.com
Cuisine FrenchTotal Time 1 hr 5 minsCategory Breakfast, Side Dish, Bread
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- With paddle attachment on low speed, add 1/4 cup flour at a time until dough leaves sides of the bowl. Now shift to dough hook and knead for 5 minutes. Or transfer to a flour dusted work surface and knead using stretch and fold action for 5-6 minutes.
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