BREAD MACHINE CHALLAH II
Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Provided by MARYLYN PISSERI
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
- After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
- Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
- Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 26 g, Cholesterol 27.9 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 302 mg, Sugar 6 g
BREAD MACHINE CHALLAH I
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Provided by Suzy
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
- Select Basic Bread and Light Crust settings. Start.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 30 g, Cholesterol 32.2 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 340.6 mg, Sugar 5.1 g
BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS
A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.
Provided by Tzipporah Hoffmitz
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h50m
Yield 10
Number Of Ingredients 10
Steps:
- Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
- When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them 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.
- Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
- Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 32.8 g, Cholesterol 37.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 417.4 mg, Sugar 2.8 g
THE BEST BREAD MACHINE CHALLAH
This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough.
Provided by Mirj2338
Categories Yeast Breads
Time 2h30m
Yield 2 challot, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
- Process the ingredients in the dough cycle.
- Remove immediately when the machine beeps.
- Preheat the oven to 350 degrees.
- Divide the dough in half.
- Divide each piece into three sections.
- Roll each section into a long strand.
- Braid the three strands, pinching the top and bottom ends together.
- Place on a parchment-lined or lightly greased baking sheet.
- Repeat with the remaining dough, making the second challah.
- Let the challot rise, covered, for 30 minutes.
- Brush the challot with the beaten egg.
- Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
- Bake for 30 minutes.
- Cool on a wire rack.
CHALLAH
Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast
Provided by Victoria Prever
Time 1h
Yield Makes 1 loaf (cuts into 18-20 slices)
Number Of Ingredients 6
Steps:
- Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
- Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
- Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
- Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
- Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.
Nutrition Facts : Calories 147 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium
BREAD MACHINE CHALLAH
The bread machine takes the guesswork out of making the bread dough, and you get to shape this rich, traditional loaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°F. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.
Nutrition Facts : Calories 175, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 310 mg
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