Challah Sticks Recipes

Steps:

• First measure out all your ingredients.
• Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
• I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
• After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
• Mix well (I use the bread hook).
• Add egg (already beaten) & oil.
• Slowly start mixing in most of the remaining 3 1/2 cups of flour.
• The dough will become quite thick.
• When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
• Add only enough additional flour to make dough manageable.
• Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
• Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
• Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
• Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
• After the 2 hours, turn your dough onto your working surface.
• Now comes the forming part.
• For Shabbos I always make a 2 level braided challah which looks great & is really easy.
• Prepare your baking sheet lining it with parchment paper.
• Preheat oven to 375°F.
• First, take a large knife & cut the dough in half.
• Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
• Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
• Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
• Place on baking sheet.
• Repeat the same for other half.
• Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
• Repeat same for other third.
• Now let the challah rise for 1/2 an hour.
• After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
• Almost done!
• Put in preheated oven & let bake for exactly 25 minutes!
• Turn off oven & leave Challahs in for exactly another 10 minutes!
• Remove from oven.
• Enjoy--you deserve every compliment you get!

Steps:

• Whisk together 3 cups of flour, sugar, yeast, and salt in medium bowl; set aside. Mix together 2 eggs, egg yolk, melted butter, and 1/2 cup of water in bowl of standing mixer fitted with dough hook. Add flour mixture to wet mixture; knead at low speed until dough ball forms, about 5 minutes, adding remaining 1/4 cup flour, 1 tablespoon at a time, as needed to prevent dough from sticking. Whisk reserved egg white with remaining 1 tablespoon water in small bowl, cover with plastic wrap, and refrigerate.
• 2. Transfer dough to very lightly oiled large bowl, turning dough over to coat with oil. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. Gently press dough to deflate, cover with plastic wrap, and let rise until doubled in size again, 40 to 60 minutes.
• 3. Lightly grease large baking sheet and set aside. Transfer dough to lightly floured work surface. Divide dough into 2 pieces, one roughly half size of other. (Small piece will weigh about 9 ounces, larger piece about 18 ounces.) Divide large piece into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1 inch in diameter. Line up ropes of dough side by side and pinch ends together. Take dough rope on bottom and lay it over center rope. Take dough rope on top and lay it over center rope. Repeat until ropes of dough are entirely braided, then pinch ends together. Place braid on baking sheet. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1/2 inch in diameter. Braid together, pinching ends to seal. Brush some of egg wash on top of large loaf and place small braid on larger braid. Loosely drape loaf with plastic wrap and let rise in warm place until loaf becomes puffy and increases in size by a third, 30 to 45 minutes.
• 4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Brush loaf with remaining egg wash and sprinkle with poppy or sesame seeds, if using. Bake until loaf is golden brown and instant-read thermometer inserted into side of loaf reads 190 degrees, 30 to 40 minutes. Place baking sheet on wire rack. Cool loaf completely before slicing.

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Steps:

• Combine the heavy cream, milk, vanilla extract, sugar, cinnamon, ginger powder, nutmeg and salt in a large bowl.
• Whisk the eggs in a second large bowl and set aside.
• Cook the cream-and-vanilla mixture in a large saucepan over medium-low heat until the mixture is warm and begins to simmer, 2 to 3 minutes.
• Once the cream-and-vanilla mixture simmers, lower the heat and add a small ladleful to the large bowl with the beaten eggs. This will help to slowly bring up the temperature of the eggs so they will not scramble in the next step.
• Very slowly add the egg mixture to the cream-and-vanilla mixture, whisking continuously, and cook over low heat until the mixture is thick, 8 to 10 minutes. Pour the mixture into a large bowl and set aside to cool.
• Cut the challah into long 1-inch-wide slices. Fully submerge the challah sticks in the creamy egg mixture.
• Melt the butter in a large skillet over medium heat and cook until bubbling, about 2 minutes.
• Add a batch of the coated challah sticks and cook until the outside is golden brown and crisp, and the inside is cooked through, 3 to 4 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep the finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices, adding more butter as needed.
• Serve with a drizzle of maple syrup. Enjoy.