Delicioussweetchallah Recipes

Steps:

• Mix the yeast, 1/3 cup of sugar, and warm water 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 3 cups of flour to make a loose sponge.
• In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.
• Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. 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. Punch down the dough and knead for another 5 minutes, until smooth and elastic.
• Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.
• Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided 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. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.

Steps:

• Proof the yeast: Place the 1/2 cup warm water, yeast, 1 tbl sugar in a large glass measuring cup or bowl. Set aside until yeast gets bubbly.
• In a separate bowl, combine the 2 cups sugar, boiling water, salt, and oil.
• Crack eggs into large bowl (or your mixer bowl). Add proofed yeast, mix again. Add the sugar/water mixture. Mix thoroughly.
• Add the flour in batches, incorporating well each time.
• Knead dough for 10-15 minutes, adding flour as needed until you get that earlobe texture.
• Place dough in a large bowl (greased), cover with a damp towel and let rise in a warm place for about 2 hours, punching down in the interim.
• Turn out dough onto floured surface. Separate the piece of dough with the blessing if you make it.
• Divide dough into 6-7 pieces, and shape into challah according to your favorite style. (You can braid three strands, four strands, six strands -- whatever!).
• (At this point you can freeze some of the shaped challot to bake later on.).
• Let rise another 30 minutes or so.
• Brush each loaf with beaten egg. Sprinkle with seeds.
• Bake at 350F for about 30 minutes or until it sounds hollow when tapped on the bottom.

Steps:

• Place all the ingredients (except for the egg and the sesame seeds) in a bowl and knead until a good smooth dough has been achieved.
• You can either do this by hand or in a counter-top mixer with a dough hook.
• Place the dough in a bowl and let rise for one hour.
• During this one hour, punch down and knead the dough every 15 minutes.
• Divide the dough into the amount of loaves you want, then divide each piece into 3 and start braiding.
• Place the braids on a baking sheet covered with parchment paper.
• Brush with egg and sprinkle with sesame seeds.
• Let rise for another 1/2 an hour.
• In the meantime, preheat the oven to 150 degrees C (300 degrees F).
• Bake the braids for 1/2 an hours.
• The dough is almost idiot-proof.
• It comes out smooth and gorgeous and the challahs are amazing.
• Very addictive.