MIRJ'S ULTRA-RICH SWEET CHALLAH
I've been working on perfecting my challah recipe over the last few years, and I think this is it. The secret ingredients are vanilla extract and soy milk (you can use regular milk if it's not an issue for you). I get raves every week with this challah, it's rich and cake-like. Great with sweet butter, not too shabby with some chopped liver, and it makes the most amazing French toast in the world. I usually bake my challahs unbraided in a fluted cake pan with a hole in the middle. It makes a pretty challah, and it's easy to cut individual slices from it as well. There is nothing like a table full of guests ooohing and aaaahing over your challah, and this will do it for you! Prep time includes rise time. If you nuke the kneaded dough in the microwave on high for 10 seconds it will cut your rise time by half!
Provided by Mirj2338
Categories Yeast Breads
Time 3h40m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- In the bowl of your mixer, or in large bowl, add the flour, brown sugar, eggs, salt and vanilla.
- Mix it around a bit.
- Melt the margarine, or heat the oil a bit in the microwave.
- Add it to the stuff in the bowl and start mixing.
- Toss in the yeast, keep mixing.
- If you are using an electric mixer, go slowly.
- If you are kneading by hand, you should get a good workout.
- Heat the soy milk until it's warm.
- It should not be boiling hot!
- Slowly, with the mixer running, add the soy milk a little bit at a time, until the dough has reached the consistency of bread dough.
- It shouldn't be cakey and it shouldn't be too sticky.
- Knead the dough in the mixer for about 7-8 minutes, or by hand for about 15 minutes.
- Place the bowl in a warm spot and let the dough rise until doubled in bulk.
- Hint: if you put the bowl of dough in the microwave and nuke it on high for 10 seconds it will speed up the rising process.
- You can also let it rise overnight in the fridge, just keep it in a knotted plastic bag so it doesn't"escape".
- When the dough has risen and doubled, punch it down.
- It's a very satisfying step!
- Knead the dough by hand for another minute or so to work out the air bubbles.
- Cut into three even pieces.
- Each piece is enough for one small loaf of challah.
- Cut each piece into three or four, roll into ropes and braid.
- The best braids are made by starting in the middle and working your way to the end, then turn it around and braid the other end.
- Pinch off the ends.
- After you have shaped your loaf (you can also swirl it, or braid and swirl it, or just shape it into a natural loaf shape), place it either in a greased loaf pan, cake pan, or just on a greased cookie sheet.
- If you bake your loaf on a sheet it will spread a bit as it rises again.
- If you put your braided loaf into a loaf tin, it will just rise upwards.
- I have also made round challahs by putting them into bundt pans, or fluted round cake pans.
- Let the shaped loaves rise for another half an hour.
- You can brush a little beaten egg on the tops for a glaze, I prefer my challahs"naked".
- Preheat the oven to 160 degrees C (about 350 F).
- Bake the loaves for about 30-40 minutes.
- Time will vary based on the shape of your loaves and the pans they are in.
- If the tops start to brown too soon, just place a sheet of silver foil over them, resting lightly on the tops.
- The challah is done when you turn out the loaf, give it a knock-knock on the bottom and it sounds hollow.
- Let it cool.
- If this recipe makes too much for you, you can either freeze the dough, or the baked challahs.
- Best eaten with sweet butter, also makes the most amazing French toast.
Nutrition Facts : Calories 1840, Fat 36.7, SaturatedFat 7.2, Cholesterol 282, Sodium 637.1, Carbohydrate 327.1, Fiber 9, Sugar 72.5, Protein 43.1
MIRIAM'S NOT-SO-SECRET CHALLAH
A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.
Provided by MIRIAM571
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
- In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.
Nutrition Facts : Calories 253 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 6.8 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 1.3 g, Sodium 421.7 mg, Sugar 4.6 g
TWO-TONE CHALLAH BREAD
This is a variation on Bubby Irma's delicious recipe. I make it with 70% whole wheat and it still comes out amazing, thanks to the honey. The amounts are huge because I make challah dough once a month, divide it into 4 freezer bags, and thaw one bag every Friday morning to be baked fresh just before Shabbat comes in.
Provided by GalicioBocharit
Categories Breads
Time 2h50m
Yield 16 loaves
Number Of Ingredients 8
Steps:
- Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.
- Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).
- Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
- Start mixing slowly with the "K" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
- Put mixer on med/med-high speed for at least 5 minutes.
- Oil a giant bowl and move the ready dough into it. Cover with a damp towel.
- Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
- Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.
- This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
- Bake on medium heat (180°C) for 30-40 minutes or until the white part is golden on top.
Nutrition Facts : Calories 867, Fat 23.9, SaturatedFat 3.5, Cholesterol 79.3, Sodium 913.8, Carbohydrate 142.5, Fiber 4.6, Sugar 13.6, Protein 19.3
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