Best Challah Ever Recipes

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BEST CHALLAH EVER



Best Challah Ever image

The way the dough rises in this versatile Challah recipe, makes it easy to work with and braid. Stick to the recipe directly or go by taste and really make it your own, it's sure to be delicious either way. Recipe courtesy of Esty Wolbe, provided by Kosher.com

Categories     Breads/Rolls

Time 2h59m59S

Yield 60

Number Of Ingredients 8

4 tablespoon gefen dry yeast or other active dry yeast
5 cup warm water
2 tablespoon plus 1 cup sugar, divided
5 pound high gluten flour, plus more as needed
2 tablespoon salt
3 eggs
1/4 cup gefen honey
1-1/4 cup vegetable oil

Steps:

  • Combine dry yeast, warm water and two tablespoons sugar in a glass bowl and set aside to proof 10 minutes.
  • In a very large bowl, combine almost all of the flour with remaining sugar and salt.
  • Add the eggs, honey and oil. Mix well.
  • Once the yeast is proofed, add to the flour mixture and mix until all ingredients are well incorporated.
  • Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.
  • Return the dough to the large bowl, cover with plastic wrap and a towel.
  • Set aside to rise for an hour and a half in a warm, draft-free spot.
  • Preheat the oven to 350°F.
  • Uncover the dough and "take challah" then portion and braid your challahs.
  • Allow to rise 10 minutes then egg wash, sprinkle toppings and bake about 45 minutes.
  • Allow to cool completely before storing.

Nutrition Facts : ServingSize 1 serving, Calories 203 calories, Sugar 5 g, Fat 5 g, Carbohydrate 34 g, Cholesterol 8 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 164 mg

MOST AMAZING CHALLAH



Most Amazing Challah image

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

4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons salt
¾ cup white sugar
1 cup pareve margarine, melted
4 eggs
12 cups bread flour, or as needed
1 egg
½ teaspoon vanilla extract
¼ cup sesame seeds, divided

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

MY FAVORITE CHALLAH



My Favorite Challah image

The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.

Provided by Joan Nathan

Categories     project, side dish

Time 1h

Yield 2 challahs

Number Of Ingredients 7

1 1/2 packages active dry yeast (about 3 1/2 teaspoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling

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 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.
  • If baking immediately, 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.

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