My Favorite Challah Recipes

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
• Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
• Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
• To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
• Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
• To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
• Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

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:

• Combine the water, yeast and sugar. Let stand 10 minutes.
• Meanwhile, beat the eggs, oil, salt and sugar until pale yellow.
• Add flour, 1 cup at a time.
• Knead 10 minutes.
• Place in a sprayed bowl. Cover with a damp towel. Let rise in a warm place for 1 hour.
• Punch down. Knead again.
• Repeat rising for 30 minutes.
• Punch down. Divide into 3 even pieces.
• Roll each out into a rope shape.
• Braid.
• Cover. Let rise 30 minutes.
• Heat oven 400.
• Brush loaf with egg.
• Bake 10 minutes. Reduce oven temp to 350. Bake 30 more minutes.
• Let cool on racks.

Steps:

• Preheat the oven to 250 degrees F.
• In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey and salt.
• Slice the challah in 3/4-inch thick slices.
• Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat.
• Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.
• Place the cooked French toast on a sheet pan and keep it warm in the oven.
• Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.
• Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Steps:

• Load first eight ingredients (water through yeast) into bread machine bin in the order listed.
• Select "dough only" setting.
• When through with cycle, cut into 12 pieces to make two 6-braid challahs/challot. OR, cut into 6 pieces to make two 3-braid challah.
• Let rest 20 minutes.
• Roll pieces into ropes; braid 6 or 3 into a challah. Repeat for remaining pieces.
• Cover and let rest until doubled in size -- about 45 minutes. About 30 minutes into this rest cycle preheat oven, if not done so already.
• Mix last two ingredients (egg and water) together to make egg wash.
• Brush challot with egg wash. Bake 33 minutes at 350°F.