WATER CHALLAH
According to our family's Sephardi custom, we cannot make 'HaMotzi' on anything that contains more than a minimal amount of sugar or any eggs. (Although you may use an egg wash or honey or other sweet additions on the outside). When I have to bake Challah this is what I do. For Rosh Hashannah our tradition is use anise seeds instead of extra sugar or raisins and shape the dough in discs with a grid on top.
Provided by baezus
Categories Breads
Time 3h
Yield 2-8 loaves
Number Of Ingredients 10
Steps:
- Proof yeast by taking 3 cups of luke warm (should feel pleasantly warm on wrist and be about 105-110F; if too hot it will kill the yeast) in a 4 or more cup measuring cup and add 4 Tbs. of instant yeast and 2 Tbs. of sugar. Mix a little. When it reaches the top of the 4 cup mark it is done.
- Meanwhile mix bread flour and salt. [For Rosh Hashannah I add the anise seeds.] Add oil and proofed yeast and water. Knead until smooth, adding flour if dough is too sticky or warm water if too stiff.
- Oil a large mixing bowl. Place dough in bowl, turning once to coat. Cover loosely with a damp towel and allow to rise until doubled (time depends upon warmth of house but with this much yeast maybe as little as 30 minutes to 1 hour).
- When doubled punch down, knead gently folding over. [Now is a good time to separate the challah for the bracha.] Divide into halves, quarters, or eighths depending on size of loaf or smaller for rolls. Shape in braids, discs, rounds, etc. as preferred. Place on greased cookie sheets or whatever shape pan preferred. Cover loosely with towel and allow to rise another hour.
- Preheat oven to 350 degrees. Brush each loaf with beaten egg if desired. [If using discs for Rosh Hashannah: use a sharp blade to cut a tic-tac-toe grid on each disc.] Sprinkle with sesame or poppy seeds if desired.
- Bake 30 minutes or until golden and sounds hollow when tapped on the bottom. Remove and cool on racks.
Nutrition Facts : Calories 2883.5, Fat 62.5, SaturatedFat 5.2, Sodium 3523.8, Carbohydrate 499.4, Fiber 23.3, Sugar 14.3, Protein 74.3
WATER CHALLAH
From "Dining In" ... posted in response to someone's search for a water challah recipe. I did use Splenda in place of the sugar and replace half of the oil with applesauce, but otherwise I followed the recipe exactly... until it came to the part where I was supposed to braid it into pans. I baked them directly on the cookie sheets, so I probably should have reduced the baking time. They were a bit overdone because of that, but taste-wise, they were just like any bakery water challah I've had.
Provided by brokenburner
Categories Yeast Breads
Time 5h
Yield 4-6 challos, 48 serving(s)
Number Of Ingredients 7
Steps:
- Crumble the yeast into the water, add sugar, and let bubble. Add flour. Mix well. Add remaining ingredients and knead to a soft dough. The dough has to be kneaded very well. Even if it seems like too much flour, keep kneading until it is all incorporated. Let rise 1 to 1 1/2 hours.
- Separate challah and braid (the dough shouldn't need extra flour) into pans. Once braided, let the challos rise 1 1/2 to 2 hours (for light, airy texture). Preheat oven to 250. Brush challos with egg and place in oven.
- After 10 minutes, raise oven temperature to 450 for 10 minutes, then lower to 350 and bake for 25 minutes. Remove from pans onto cookie sheet and bake at 350 for an additional 10 minutes.
Nutrition Facts : Calories 188.5, Fat 1.6, SaturatedFat 0.2, Sodium 292.5, Carbohydrate 37.6, Fiber 1.4, Sugar 1.4, Protein 5
CHALLAH
Provided by Food Network
Number Of Ingredients 8
Steps:
- Place the flour, salt, yeast, vegetable oil, and honey in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the temperature of the water so that the combined temperatures of the flour and the liquid give a base temperature of 130 degrees if using a Cuisinart or KitchenAid or 150 degrees if using a Braun. Beat 2 of the eggs and add them to the liquid. With the machine running, pour all but 2 tablespoons of the liquid through the feed tube. Process for 30 seconds. If the dough seems too dry and is not forming a smooth ball, add the reserved liquid and process for 15 seconds more, for a total of 45 seconds. Stop the machine, and take the temperature of the dough with an instant-read thermometer, which should read between 75 degrees and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an un-greased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; it should be 80 degrees or cooler by that time.;
- Remove the dough from the refrigerator and place it in a large ungreased bowl. Cover with plastic wrap and ferment for 1 1/ 2 to 2 hours at room temperature, 70 to 72 degrees. The dough will have noticeably increased in volume and will be light and soft. Scrape the dough onto a lightly floured work surface. Gently flatten it with the palms of your hands, but do not punch out all of the air bubbles that have formed as the dough has fermented. Form the dough into a loose ball; lift up one edge and fold it into the center. Do this about 4 or 5 times until the dough is formed into a ball. Return it to the bowl, cover, and let proof at room temperature until it doubles in bulk, about 1 to 1 1/ 2 hours. One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Place a pan on the bottom of the oven and preheat to 425 degrees. Scrape the dough onto a lightly floured work surface. Using a dough scraper or kitchen knife, divide it into 2 pieces. Form each piece into a log shape to be rolled like a baguette. Cover and let rest for 10 minutes. To form the dough into round turban shapes, roll one piece into a strip about 14 inches long. Taper the dough so that it is noticeable thicker at one end; use both hands to roll the dough into a point on the other end. Starting with the thicker end, coil the dough so that it forms a tight spiral. Wrap it around, then tuck the thin end under the loaf to keep it from unraveling. With the palms of your hands, press the top of the loaf lightly to flatten it slightly, then transfer it to one corner of a parchment-lined baking sheet. Repeat with the second piece of dough. Place it diagonally across from the first loaf spaced about 2 inches so the loaves do not stick together as they bake. Cover with a towel and let proof for about 45 minutes at room temperature. The loaves will be visibly puffed and will increase in volume by at least half. Just before baking, beat the remaining egg with 1 tablespoon of water. Brush each loaf with the egg wash, then sprinkle the loaves with poppy seeds or sesame seeds. Carefully pour about 1 cup of warm water into the pan in the oven. Immediately slide the baking sheet of dough onto the baking stone in the oven and turn the heat down to 400 degrees. Bake for 2 minutes, then quickly open the oven door and add another 1-cup warm water to the pan in the oven. Continue baking the bread for another 30 minutes. Check to see if it is browning too quickly. Reduce the heat to 375 degrees if necessary, then continue baking for another 10 to 15 minutes. The bread is done when golden brown. Insert an instant-read thermometer into it, and if the internal temperature is 205 degrees to 210 degrees, the bread is done. Remove the bread from the oven and place the loaves on a wire rack to cool completely before cutting and storing.;
EVERYTHING CHALLAH
Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe (which even water-challah-phobics have loved), and has some of the taste of an everything bagel. It's really something else. Enjoy! This challah freezes extremely well after baking, just defrost in a ziplock bag with the zipper open. I always freeze it, even what I bake on Thursday nights for use on Friday! It preserves the freshness so well.
Provided by twkitchen
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h15m
Yield 24
Number Of Ingredients 17
Steps:
- Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 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 cloth, and let rise in a warm area until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 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 loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
- Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 31.7 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 626.1 mg, Sugar 6.7 g
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.
GEORGIAN CHALLAH
Provided by Joan Nathan
Yield Yield: 4 loaves (P)
Number Of Ingredients 6
Steps:
- 1. Dissolve the active dry yeast along with the sugar in the water in a large glass container. Mix and let sit about 10 minutes.
- 2. In a large bowl mix 5 cups of the flour with the salt. Add the yeast mixture and the vegetable oil. Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball. Place in a greased bowl and let rise, covered, for an hour or so or until doubled.
- 3. Punch down and divide into 4 balls. Cover with a towel and let rise about a half hour.
- 4. Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.
- 5. When the dough has risen, punch down and divide into 4 balls. At this point you can treat this like everyday or Sabbath bread. For weekdays, press down and stretch, using the back of your hand. Grease the baking pans and press the dough down into them. Using your fingers, make big indentations in the center of the dough. For Sabbath bread, keep the shape in a round and make a few slashes in the bread. Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula.
More about "water challah food"
WATER CHALLAH | EVERYDAY JEWISH LIVING | OU LIFE
From ou.org
Estimated Reading Time 2 minsPhone (212) 563-4000
WATER CHALLAH | RECIPE - KOSHER.COM
From kosher.com
Servings 12Category Breads , Baking
THE ONLY VEGAN CHALLAH RECIPE YOU WILL EVER NEED
From soulandstreusel.com
NATURAL RAINBOW CHALLAH - WHAT JEW WANNA EAT
From whatjewwannaeat.com
ULTIMATE GUIDE TO HEALTHIER CHALLAH RECIPES • JEWISH …
From jewishfoodhero.com
WATER CHALLAH - JAMIE GELLER
From jamiegeller.com
VEGAN CHALLAH BREAD — WATER CHALLAH RECIPE - THE …
From theedgyveg.com
BAREFOOT CONTESSA | HOMEMADE CHALLAH | RECIPES
From barefootcontessa.com
THE WATER CHALLAH RECIPE COOKING FOR THE KING
From thekosherchannel.com
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
HINDY'S WATER CHALLAH | RECIPE - KOSHER.COM
From kosher.com
WATER CHALLAH - KOSHEREYE.COM
From koshereye.com
HOW TO MAKE PERFECT WATER CHALLAH - CHALLAH & BREAD
From chabad.org
Category Bread
HERE ARE 19 DIFFERENT, DELICIOUS WAYS TO EAT CHALLAH
From buzzfeed.com
THE BEST VEGAN CHALLAH BREAD (WATER CHALLAH) - LION'S BREAD
From lionsbread.com
TRADITIONAL CHALLAH RECIPE | CANADIAN LIVING
From canadianliving.com
4-STRAND WATER CHALLAH BY BESONDERSGUT | QUICK & EASY RECIPE
From thefeedfeed.com
THE BEST CHALLAH LIST | VANCOUVER FOODSTER
From vancouverfoodster.com
CHALLAH RECIPE : SBS FOOD
From sbs.com.au
PERFECT CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
WATER CHALLAH FROM NEW JERSEY’S GREAT BIG CHALLAH BAKE
From forward.com
10 VEGAN CHALLAH RECIPES - ONE GREEN PLANET
From onegreenplanet.org
MAPLE-GLAZED VEGAN WATER CHALLAH RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST TRADITIONAL CHALLAH RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SARA MAYBERGS WATER CHALLAH - JAMIE GELLER
From jamiegeller.com
VEGAN CHALLAH (WATER CHALLAH) - BEST WATER CHALLAH RECIPE | VIDEO
From cinnamonshtick.com
THE BEST CHALLAH RECIPE: AIRY AND LIGHT - ROLLED IN DOUGH
From rolledindough.com
WATER CHALLAH - KOSHER
From koshereye.com
WATER CHALLAH - BIGOVEN
From bigoven.com
VEGAN CHALLAH (WATER CHALLAH) - BREAD RECIPE - FLOURED FRAME
From flouredframe.com
BEST WATER CHALLAH - YAY KOSHER
From yaykosher.com
VEGAN CHALLAH (WATER CHALLAH) - SHORTGIRLTALLORDER
From shortgirltallorder.com
THIS SEPHARDIC-STYLE SPICED CHALLAH IS THE ... - FOOD NETWORK CANADA
From foodnetwork.ca
TRADITIONAL CHALLAH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
ISO DELICIOUS WATER CHALLAH RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT IS CHALLAH BREAD? PLUS, HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
WATER CHALLAH I AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
HOMEMADE CHALLAH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
AQUAFABULOUS VEGAN CHALLAH: SMARTER THAN YOUR AVERAGE WATER …
From poppyandprune.com
ON MAKING "WATER CHALLAH" FOR SHABBAT - VEGETATING WITH LESLIE
From vegetatingwithleslie.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love