Challah Ii Recipes

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BREAD MACHINE CHALLAH II



Bread Machine Challah II image

Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.

Provided by MARYLYN PISSERI

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 55m

Yield 20

Number Of Ingredients 10

1 cup warm water
½ cup white sugar
1 tablespoon honey
½ cup vegetable oil
2 ½ teaspoons salt
2 large eggs eggs, room temperature
4 cups bread flour
2 ¼ teaspoons bread machine yeast
1 egg, beaten
1 tablespoon water

Steps:

  • Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
  • After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
  • Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
  • Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
  • Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 26 g, Cholesterol 27.9 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 302 mg, Sugar 6 g

CHALLAH



Challah image

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

500g strong white bread flour, plus extra for dusting
70g caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten
70ml sunflower oil, plus extra for the bowl
1 tbsp poppy seeds or sesame seeds (optional)

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

CHALLAH II WITH MAPLE SYRUP GLAZE (EGGLESS VERSION)



Challah II With Maple Syrup Glaze (Eggless Version) image

I love this challah recipe! It has no eggs and very little oil but tastes delicious. This recipe can be easily made in a KitchenAid mixer or a bread machine. Although the maple syrup glaze isn't very conventional, I think it tastes great.

Provided by CardaMom

Categories     Yeast Breads

Time 40m

Yield 1 large challah, 6-8 serving(s)

Number Of Ingredients 8

1/2 cup warm water
3 tablespoons sugar
3 teaspoons yeast
4 1/4 cups flour
1 cup warm water
2 teaspoons salt
2 tablespoons oil
maple syrup

Steps:

  • Preheat oven to 400°F.
  • Dissolve sugar in 1/2 cup water in bowl of mixer.
  • Sprinkle yeast over water and mix, let stand 10 minutes until foamy.
  • Add remaining ingredients into mixing bowl.
  • Mix with dough hook for 6 minutes.
  • Place in oiled bowl, cover and let rise in warm place until double in bulk.
  • Punch down dough.
  • Let rise until double in bulk.
  • Punch down again.
  • Divide dough into 3 equal parts.
  • Roll dough into 3 long strands.
  • Braid the strands, tucking the ends under.
  • Cover with towel and let double in bulk.
  • Glaze with maple syrup.
  • Bake at 400 F for approximately 30 minutes, until golden brown.
  • The challah is done when it sounds hollow when thumped on the bottom.

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