EASY CHALLAH BREAD
A six-ingredient, simple recipe for Challah bread.
Provided by copetenn
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
- Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
- Punch down the dough, and cut it into 3 equal-sized pieces. 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.
- Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
Nutrition Facts : Calories 211 calories, Carbohydrate 37.3 g, Cholesterol 79.3 mg, Fat 3.5 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 264.6 mg, Sugar 3.7 g
CHALLAH I
Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.
Provided by Joan Callaway
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h40m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, sprinkle yeast over barely 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. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g
CHALLAH MONKEY BREAD
Made from frozen challah dough that's defrosted. It's different from all the other monkey breads posted (I checked 55 recipes)!
Provided by Oolala
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Line a large loaf pan with aluminum foil.
- In a shallow bowl, mix sugars and the cinnamon together.
- Take the defrosted challah dough and pull off pieces that the size of quarters and roll them into balls.
- Dip each dough ball into the melted margarine and then roll in the sugar mix.
- Put all the balls into the loaf pan and push them toghether to pack them inches.
- Bake at 350 degrees F. for 45 minutes.
- Cool in pan for 10 minutes turning out onto a serving platter.
- Serve warm.
Nutrition Facts : Calories 304.6, Fat 15.2, SaturatedFat 2.6, Sodium 181.4, Carbohydrate 44.2, Fiber 1.2, Sugar 42.2, Protein 0.3
BEST CHALLAH BREAD RECIPE
This Challah Bread recipe makes two of the best, most gorgeous braided loaves you will ever eat! Enjoy one loaf warm from the oven and save the other loaf for French toast a few days later!
Provided by Amy Nash
Categories Bread
Time 2h50m
Number Of Ingredients 8
Steps:
- Proof the yeast by dissolving it the warm water with the tablespoon of sugar In a large bowl until foamy, about 5 minutes. Stir in the oil and 4 of the eggs (reserve 1 egg for an egg wash after braiding), with the remaining sugar and salt. Gradually add the flour, 1 cup at a time, to make a soft dough. My standard size KitchenAid mixer can't quite handle this much dough so I pretty much always finish kneading by hand by turning the dough out onto a lightly floured surface and kneading until smooth.
- Clean out and lightly oil the bowl before returning the dough to it.. Cover the bowl with plastic wrap and let the challah dough rise in a warm, draft-free spot for about an hour, until almost doubled in size. Punch the dough down (literally, just stick your fist right into the center of the dough and push it down), then cover it with plastic wrap and let it rise again for another half hour.
- To form the 6-strand challah braid, divide the dough in half for two loaves on a clean surface. Divide each half into 6 equally sized portions and roll the balls of dough into 6 equally sized strands, each about 16 inches long. Place the strands side by side and pinch the tops together.
- Starting with the outside right strand, move it over 2 strands to the left. Then take the second strand from the left and move it all the way across to the far right. Next, take the outside left strand and move it over 2 strands to the right. Then move the second strand from the right over to the far left. Repeat the pattern by starting again with the outside right strand being moved over 2 strands to the left, and so on until you have a long, braided loaf.
- Tuck the end of the braid underneath the loaf to secure it. Your braid is likely to be fairly long and skinny at this point, and that's completely normal. To finish shaping the loaf, you need to plump it a bit into more of a loaf shape by sort of lifting and smooshing the braid in on itself a bit and wiggling it a bit to make the loaf a bit shorter, wider, and even from top to bottom. The braid shouldn't come undone - you are just evening out the shape here to make your loaf look nice. This step can be done as you are transferring the braid from the surface where you formed it onto a parchment-lined baking sheet.
- Repeat steps 4 & 5 with the remaining half of the dough for the second loaf. Place the braided loaves on a parchment-lined baking sheet lined with at least 2 inches in between them so they don't touch as they rise. Beat the remaining egg and brush half of it on loaves using a pastry brush. Be sure to get in the crevices of the braid and down the sides of the loaves. Allow the loaves to rise another hour in a warm place, then brush again with the remainder of the egg wash. Sprinkle with sesame seeds, if using (I almost always skip them, but it would make the loaf even more traditional).
- Preheat the oven to 375 degrees then bake the challah for 30-35 minutes until golden brown (or when the internal temperature of the bread reaches 190 degrees on an instant-read thermometer). Eat one loaf warm with butter for dinner and save the other loaf for the most delicious french toast ever!
Nutrition Facts : Calories 279 kcal, Carbohydrate 46 g, Protein 7 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 369 mg, Fiber 2 g, Sugar 5 g, Fat 7 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHALLAH MONKEY BREAD
Steps:
- Beat the dough on medium for several minutes, adding in a few tablespoons of flour until it pulls away from the sides (it will still be stuck to the bottom). Once dough it pulling away from the sides, remove from mixer and transfer to a well floured surface. Knead the dough for five minutes by hand, dusting lightly with flour as needed, if it gets too sticky (dough will be slightly tacky, but shouldn't outright stick to your hands). Transfer dough to a well oiled large bowl. Cover with plastic wrap and set in a warm place to proof until doubled in size, about 2 hours. Prepare a medium bowl with melted butter. In another medium bowl whisk together brown sugar and cinnamon. Set aside. Coat a Bundt pan with cooking spray and set aside. Use a fork to lightly dip each dough ball in the melted butter then roll in the brown sugar mixture. Layer the prepared balls in the Bundt pan, staggering the layers over the seams (this will allow the cake to bake into interlocking pieces). Cover tightly with plastic wrap and place in a warm place. Let rise until the dough balls come within a 1/2 inch of the top of the pan, about 30 minutes to 1 hour. Move oven rack to the center position. Preheat oven to 350°F. Unwrap the pan and place into the oven. Bake until the top is firm and a deep golden brown, about 30 minutes. Remove from oven and let the monkey bread cool in the pan for about 5 minutes. While the monkey bread is cooling, prepare the glaze: in a medium bowl whisk together confectioners sugar, milk, and vanilla (you can add an additional splash of milk to thin the glaze, if desired.) Invert the pan over a serving plate. Let monkey bread cool an additional 10 minutes then pour glaze over the top allowing it to drizzle down the sides. Serve immediately. Store the leftovers (if you have any!) covered in an airtight container. It's best warm, but it will keep for up to a day.
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- In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer.
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- In a large mixing bowl, add your active dry yeast and warm water. Whisk gently together, and let sit for 10 minutes. The yeast should froth and activate.
- Add maple syrup, grapeseed oil, eggs, coconut sugar and sea salt to the bowl. Whisk together until well combined.
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4/5 (200)Total Time 3 hrs 50 minsServings 1Calories 180 per serving
- To make the dough: Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess.
- Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough. If the dough is very sticky, add an additional 1/4 cup (30g) of flour.
- Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy; it won't necessarily double in bulk.
- Divide the dough into pieces, the number depending on what kind of braid you want to make. You may braid the challah the traditional way, into a three-strand braid; for helpful tips watch our video, How to braid a three-strand loaf.
- Once you've decided which braid you're doing, divide the dough into the appropriate number of pieces. Roll each piece into a rope about 20" long. If the dough starts to shrink back as you roll, cover it and let it rest for about 10 minutes, then resume rolling.
- Braid the loaf. Remember, for three- or six-strand braids, watch the videos linked above. For a four-strand braid, see the step-by-step photos of how to make a four-strand braid.
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- In a large bowl combine the flour, yeast and salt. Be sure to mix the yeast and salt on separate sides of the bowl to ensure the salt does not deactivate the yeast. Set aside
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- In a large bowl dissolve the yeast and a pinch of the sugar in 1 cup of the warm water and let stand for 10 minutes.
- Whisk the oil into the yeast, then beat in two of the eggs, one at a time, with the remaining sugar (reserving 1 pinch) and salt. Gradually add 5 cups of the flour, and more water if necessary.
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- Beat the remaining egg with the remaining pinch of sugar, and using a pastry brush, coat the loaves in the egg wash. Sprinkle with sesame seeds, if desired.
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