CHALLAH
Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
THE BEST CHALLAH BREAD
You'll absolutely love this Homemade Challah Bread recipe! It yields a soft, rich, and slightly sweet braided loaf, golden-brown and light as air.
Provided by Katerina | Easy Weeknight Recipes
Categories Bread
Time 2h45m
Number Of Ingredients 10
Steps:
- In a small bowl, mix yeast, water, sugar, and honey together and let sit until a frothy layer begins to form.
- In a stand mixer fitted with a whisk attachment, mix together three eggs and oil on low speed until combined.
- Switch to a bread hook attachment and pour in the yeast mixture, flour, and salt. Mix on medium speed until the dough is smooth, elastic, and not sticky. Sprinkle in more flour, one tablespoon at a time, as needed.
- Grease a large mixing bowl with oil. Form the dough into a ball and place it into the greased bowl, rolling it around to cover it in a layer of oil. Cover with a damp cloth and let rise in a warm environment for 1 to 2 hours, or until doubled.
- Gently punch the risen dough to deflate and move to a floured surface. Knead the dough for about 3 to 5 minutes, adding more flour as needed to prevent sticking.
- Divide the dough into three equal pieces. Roll each piece into a long "snake" shape, about 1 to 2 inches in diameter.
- Lay the three long pieces of dough parallel to each other. Pinch the ends on one side together and begin to braid the pieces. Continue braiding until you can pinch the three ends together again, forming a single loaf.
- Grease a baking sheet with oil and place the loaf on top. Cover with a damp towel and let rise in a warm environment for 30 minutes to 1 hour.
- Preheat the oven to 350 degrees Fahrenheit. Whisk the remaining egg and brush over the top of the loaf. Optionally, sprinkle the loaf with sesame seeds.
- Bake for 35 to 40 minutes, or until golden brown. The loaf should sound hollow when you tap the bottom. If it doesn't sound hollow yet, continue baking in 2 to 4 minute increments.
- Let challah cool on a wire rack before slicing and serving.
Nutrition Facts : Calories 254 kcal, Carbohydrate 49 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 218 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
B H & G CHALLAH BREAD
This is the recipe I have been using since the early 70's. I make it in my KA stand mixer now and let it rise in my proofing oven. Ahh, modern conveniences! I use real eggs, whole milk and unsalted butter. I crumble some saffron threads into the milk and the dough comes out a warm eggy color. There is no such thing as leftover Challah in this house! It makes wonderful sandwiches and the best French toast ever! Times do not include rising times. Total rising times depend on the temperature of your environment. Today my rising times totaled under two hours. Saffron is optional as are seeds. I hope you enjoy this bread as much as we enjoy it.
Provided by Secret Agent
Categories Yeast Breads
Time 1h5m
Yield 1 braid, 15 serving(s)
Number Of Ingredients 11
Steps:
- Soften yeast in warm water.
- Heat milk, butter, sugar, salt and saffron until sugar dissolves. Cool to lukewarm (110*). Add 2 cups flour and eggs and beat well.
- In your stand mixer fitted with a dough hook (or by hand) - combine the yeast and milk mixture and knead for 8 - 10 minutes, adding enough of the remaining flour to form a soft dough. If you are using a Kitchen Aid stand mixture you will need less flour. At any rate, do not exceed 5 cups of flour in your mixer. Shape dough into a ball.
- Butter a large bowl and put dough in it, turning once to coat with butter. Cover with a damp tea towel (not terry cloth) and put into a draft free warm place such as your oven with a proofing feature and 2 cups boiling water set under the bowl. If you have a pilot light in your oven that will be warm enough. If you have no pilot just turn the oven on as low as it will go and turn it off and add the pan of boiling water. 100* is perfect proofing oven.
- Let rise for 1 hour and 15 minutes or until doubled. Turn out onto a floured board and punch down, letting it rest for 10 minutes.
- Divide dough into 3 even pieces and roll each piece into a rope 18" long. Place on a parchment lined (or well greased) baking sheet. Braid the strands and secure the ends, turning them under the loaf so they don't unravel. Cover with the damp tea towel and let rise another 30 minutes while you preheat the oven to 375*.
- Mix egg yolk with 1 tablespoon water and brush over the braid. Sprinkle with seeds if you like, and bake for 45 - 50 minutes. If the loaf is getting too dark lay a piece of foil over the top for the last twenty minutes.
- Leftovers make wonderful French Toast and Bread Pudding.
Nutrition Facts : Calories 193.8, Fat 4.9, SaturatedFat 2.6, Cholesterol 45.7, Sodium 354.5, Carbohydrate 31.3, Fiber 1.3, Sugar 1.8, Protein 5.7
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- Proof the yeast with warm water and flour for 10 minutes. In a small bowl combine 1 c of the flour, sugar, milk, eggs, egg yolks and proofed yeast. Whisk lightly to combine then cover with plastic wrap and allow to ferment for 1 hour.
- In a large mixing bowl, combine the remaining 4 cups of flour and the salt. Pour the yeast and egg mixture over the flour and slat mixture. Combine just until moist, about two minutes. Cover with plastic wrap or a damp towel and allow to rest for 20 minutes.
- Using a stand mixer: knead the dough with the dough hook on medium speed for 3 minutes, allow the dough to rest for 5 minutes, then knead again for 4-5 minutes more or until the dough slaps against the sides of the bowl (use a higher speed if necessary). By hand: knead the dough for 10 minutes. Either way, the dough should pass the windowpane test.
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- Let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine.
- Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes.
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- In a large bowl whisk yeast into 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. Pinch ends together. Grease two baking trays and place finished braid on each. Cover with towel and let rise about one hour.
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds, sesame seeds, coarse kosher salt, or other topping if desired.
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