MOST AMAZING CHALLAH
I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!
Provided by Palsar7
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 32
Number Of Ingredients 10
Steps:
- Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
- Grease baking sheets, or line them with parchment paper and set aside.
- Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. 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. Repeat for the remaining loaves.
- Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
- Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 42.7 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 515.2 mg, Sugar 5 g
CHALLAH BREAD
This is my favorite bread from childhood...different recipe but same kind of bread. Recipe courtesy of Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Yeast Breads
Time 1h
Yield 16 slices, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
- Heat water and 1 tablespoon oil until very warm (120 to 130).
- Add water mixture to flour mixture.
- Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
- Beat on medium speed 1 minute, scraping bowl frequently.
- Beat in 1 egg until smooth.
- Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface.
- Knead about 5 minutes or until smooth and elastic.
- Place in greased bowl and turn greased side up.
- Cover and let rise in warm place 1 1/2 to 2 hours or until double.
- Dough is ready if indentation remains when touched.
- Lightly grease cookie sheet with shortening.
- Punch down dough and divide into 3 equal parts.
- Roll each part into a rope, 14 inches long.
- Place ropes close together on cookie sheet.
- Braid ropes gently and loosely--do not stretch.
- Fasten ends and tuck ends under braid securely.
- Brush with oil.
- Cover and let rise in warm place 40 to 50 minutes or until double.
- Heat oven to 375.
- Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
- Bake 25 to 30 minutes or until golden brown.
- Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
- Remove from cookie sheet to wire rack and cool.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 22, Sodium 151.3, Carbohydrate 16.8, Fiber 0.7, Sugar 1.6, Protein 2.8
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
More about "the best challah bread recipes"
THE BEST CHALLAH BREAD - REAL FOOD FOR HEALTH & WELLNESS
From farmfreshforlife.com
Cuisine Breads & Baked GoodsCategory BreadServings 2Estimated Reading Time 4 mins
THIS CHALLAH IS THE GREATEST RECIPE OF ALL TIME - BON …
From bonappetit.com
WE TESTED 4 CLASSIC CHALLAH RECIPES. HERE'S HOW THEY …
From thekitchn.com
16 CHALLAH RECIPES TO ENJOY THIS TRADITIONAL BRAIDED BREAD
From sheknows.com
WHAT IS CHALLAH BREAD? PLUS, HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
CHALLAH RECIPE - BBC FOOD
From bbc.co.uk
THE PERFECT CHALLAH (BRAID OR KNOTS) - COMFORTABLE FOOD
From comfortablefood.com
Cuisine AmericanTotal Time 40 minsCategory BakingCalories 232 per serving
- Put the warm water in a small bowl, stir in the sugar and yeast and leave until foamy, about 10 minutes.
- Whisk the honey, oil and egg yolks into the yeast mixture, then add this to the flour and stir together to form a dough.
- Turn the dough out onto a well floured surface, and knead until smooth, about 8 - 10 minutes. (the dough will be very sticky, just keep sifting flour over it and kneading it until it gets smooth)
BEST HOMEMADE CHALLAH BREAD
From petitegourmets.com
BEST CHALLAH BREAD RECIPE - FOOD FANATIC
From foodfanatic.com
HOW TO MAKE THE BEST CHALLAH BREAD
From thebiblicalnutritionist.com
9 IMPORTANT STEPS TO MAKE THE BEST CHALLAH BREAD
From bakeitwithlove.com
BEST LOAF: TASTING THE STORE-BOUGHT CHALLAHS – THE FORWARD
From forward.com
9 BEST CHALLAH RECIPES | GREATIST
From greatist.com
BEST CHALLAH BREAD RECIPE - HOW TO MAKE CHALLAH BREAD - DELISH
From delish.com
TASTETORONTO | THE BEST CHALLAH IN TORONTO
From tastetoronto.com
16 BEST CHALLAH BREAD SUBSTITUTES FOR YOU TO TRY - THEFOODXP
From thefoodxp.com
THE BEST HOMEMADE CHALLAH BREAD | LOVEFOODIES
From lovefoodies.com
THE BEST EINKORN CHALLAH BREAD RECIPE EVER! - FOOD NEWS
From foodnewsnews.com
CHALLAH BACK YO! THE BEST BREAD YOU’LL EVER HAVE. #FOOD #BREAD …
From tiktok.com
BEST CHALLAH BREAD RECIPE - MOMSDISH
From momsdish.com
THE BEST GLUTEN-FREE CHALLAH BREAD - THE BOTTOMLESS PIT
From the-bottomless-pit.com
10 BEST CHALLAH BREAD RECIPES - HOW TO MAKE CHALLAH—DELISH.COM
From delish.com
WHAT IS THE BEST SUBSTITUTE FOR CHALLAH BREAD? - PREPARED COOKS
From preparedcooks.com
HOW TO BAKE THE BEST TRADITIONAL CHALLAH BREAD (2020)
From twentytwowords.com
THE BEST CHALLAH BREAD RECIPE | SOUTHERN LIVING
From southernliving.com
HERE ARE 19 DIFFERENT, DELICIOUS WAYS TO EAT CHALLAH - BUZZFEED
From buzzfeed.com
BEST CHALLAH RECIPES THAT'LL TAKE YOU TO CLOUD NINE
From swirled.com
THE BEST CHALLAH BREAD RECIPE - EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
CHALLAH BREAD: EXPERT TIPS FOR MAKING THIS ENRICHED BREAD FROM …
From marthastewart.com
THE BEST CHALLAH IS TANGZHONG CHALLAH – THE FORWARD
From forward.com
WHAT TO SERVE WITH CHALLAH BREAD? 8 BEST SIDE DISHES
From eatdelights.com
THE BEST CHALLAH BREAD RECIPES - JAMIE GELLER
From jamiegeller.com
THE BEST HOMEMADE CHALLAH BREAD (EGG BREAD)...EVER! - SCOTCH
From scotchandscones.com
THE BEST GLUTEN FREE CHALLAH BREAD RECIPE | EASY AND DELICIOUS!
From glutenfreeonashoestring.com
HOW TO MAKE CHALLAH BREAD {WITH VIDEO} - FOOLPROOF LIVING
From foolproofliving.com
WHAT IS THE BEST SUBSTITUTE FOR CHALLAH BREAD? - FOND OF LOUISEVILLE
From fondoflouisville.com
HOW TO USE CHALLAH BREAD: 9 RECIPE IDEAS - GREATIST
From greatist.com
BEST GARLIC AND ONION CHALLAH BREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
13 LEFTOVER CHALLAH BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
THE BEST VEGAN CHALLAH BREAD | FOODTALK
From foodtalkdaily.com
THE BEST CHALLAH BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CHALLAH BREAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
You'll also love