Challah Sticks Recipes

CHALLAH FRENCH TOAST STICKS

Steps:

• If using thick cut bread then cut into 1" X 1" X 5" sticks, if using sandwich bread that is only about ½" thick then keep the slices whole and cut into sticks after drying the bread in the oven. Drying the bread is an optional step, it helps the bread soak up the custard without losing the integrity of the bead. Leave sticks/slices to air dry on your countertop for a couple of hours OR the preferable method is to bake bread on a sheet pan in a 275 degree oven for about 15 minutes, flip each stick/slice over half way through. This step will help keep the French bread sticks from flopping over when you eat them.
• Bring all ingredients to room temperature. Melt butter, then set aside to cool
• Preheat heavy pan or griddle (I use cast iron) over medium heat.
• Using a shallow, wide dish (I use a pie plate) add and whisk egg yolks, milk, maple syrup, vanilla, salt and cooled melted butter.
• In preheated pan or griddle, fry sticks/slices until golden brown, about 2 minutes per side. If using the thick sliced bread you will want to fry all four sides. If using the thinner sandwich bread and you haven't dried them in the oven first, then fry the whole slices and cut into thirds once the French toast is cooked, this will help keep the integrity of the French toast sticks.
• Make dipping sauce by mixing vanilla Greek yogurt and maple syrup.
• Sprinkle French toast sticks with powdered sugar and enjoy.

CINNAMON SUGAR CHALLAH FRENCH TOAST STICKS!

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper
• In a large shallow bowl or dish, whisk together the milk, eggs, vanilla, cinnamon and turmeric powder if using
• Dip each piece of the bread into mixture, soaking for about 30 seconds to 1 minute on each side, allowing excess to drip off then add to baking sheet
• Bake in oven for 10 minutes then flip and bake another 15 minutes (or until golden)
• Mix the coconut sugar and cinnamon in a shallow bowl
• Brush melted oil on each piece of french toast then cover each french toast stick in coconut sugar mixture
• Serve while warm with maple syrup!

CHALLAH FRENCH TOAST STICKS

Steps:

• Preheat the oven to 225 degrees and place a wire rack on a sheet pan.
• In a large shallow bowl, whisk together the eggs, vanilla, cinnamon, and salt. Stir in the milk.
• Heat the butter in a large skillet over medium heat. Meanwhile, soak the fingers in the egg mixture for at least 1 minute per side. Transfer the fingers to the skillet (you'll probably have to do two batches) and cook until golden brown on the bottom, about 3 minutes. Flip and continue to cook until the other side is golden, another 2-3 minutes.
• Transfer the cooked fingers to the wire rack and place them in the oven to keep warm while the second batch is cooked.
• Meanwhile, make the bananas. Melt butter in a skillet over medium heat. Place banana slices in skillet in a single layer. Cover with brown sugar.
• Brown bananas on one side, then flip, allowing sugar to cook and the other side to brown.
• Remove the skillet from heat then pour in bourbon. Let sizzle for a minute, then use the bourbon to slide banana slices out of skillet and onto a plate.
• Serve the French toast warm with real maple syrup and the caramelized bananas.

BASIC CHALLAH BREAD LOAF

Steps:

• In a large bowl or a bowl of a standing mixer sift the flour then add yeast, sugar, salt, oil, and egg.
• Drizzle in 1 cup of water and using a wooding spoon (or your hands) mix the ingredients into a shaggy mass.
• Remove any access dough from the wooden spoon and keep kneading the dough with your hands until soft and smooth. About 5-7 minutes.
• Place the dough back in the bowl, spray with oil spray and cover the bowl with plastic wrap or a plastic bag.
• Allow the dough to rest and rise for about 3-4 hours.
• Remove dough from the bowl and release air. Divide dough into 6 or 8 equal pieces and roll each piece into a 12" log.
• Braid 2 challahs and place each challah in a greased 8" loaf pan.
• Brush loaves with egg wash, sprinkle with sesame or poppy seeds and let rest and rise for about 3-4 hours.
• Preheat oven to 400F and bake loaves for 10 minutes. Reduce temperature to 350 and keep baking for an additional 25 minutes.
• Remove from the oven and remove loaves from the pan. Place on a cooling rack.

PERFECT CHALLAH BREAD

Steps:

• In the bowl of a stand mixer combine flour, sugar, yeast, salt, eggs, oil, and 1 cup of water.
• Using a bread hook, knead, adding the water about a quarter cup at a time.
• The dough should be wet and sticky but pulling away from the side.
• Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
• Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough.
• Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes).
• Preheat the oven to 350°F or 175°C.
• Bake for 30 to 40 minutes or until golden brown.

BEST EVER CHALLAH BREAD

Steps:

• In the bowl of a stand mixer* add water and honey. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
• Add 8 tablespoons melted butter, eggs, salt and 6 cups flour. Mix on low, using dough hook, until smooth. Add remaining flour 1 cup at a time until soft dough ball forms (I use the entire 9 cups). Turn to medium and knead for 5 minutes. Your ball of dough should be tacky (not sticky). If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it).
• Turn onto a floured counter top; knead about 10 turns. Wash out bowl and place 1 tablespoon melted butter inside. Place dough into bowl, turning once to grease top. Loosely cover with plastic wrap (that has been sprayed with non-stick spray) and a cloth over top and let rise in a warm place until doubled in size, about 1 hour.
• Prepare egg wash. Set aside. Grease 2 cookie sheets with ½ tablespoon butter each.
• Punch dough down and divide in four. Form into a ball and set aside. Working with one dough ball at a time; roll dough ball into a log and cut into thirds. *Then, cut each third in half if doing a 6 braid.
• Braid into 4 loaves and place on greased cookie sheets. See this fabulous video tutorial for an easy 6 braid https://www.youtube.com/watch?v=22p3wIHLupc
• Brush with egg wash. Sprinkle with seeds if desired.
• Cover and let rise until doubled, about 60 minutes. Preheat oven to 350° and place baking racks in the top and bottom 1/3 of oven center of the oven. Bake for 40 minutes or until golden brown.
• If bread starts to brown too quickly, cover with aluminum foil. When bread is removed from the oven, brush with remaining butter. Serve and enjoy!

CHALLAH I

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.

CHALLAH STICKS

Steps:

• Preheat oven to 400F.
• Cut bread lengthwise into 1/2" thich slices, then lay slices flat and cut into 1/2" wide lengths about 7" to 8" long.
• Lay on baking sheet lined with foil and brush the breas with butter.
• Mix all the other ingredients in a small bowl. Sprinkle carefully onto bread sticks and press slightly.
• Bake 7-8 minutes then turn over and bake for 4-5 minutes more.