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
DECADENT CHALLAH BREAD
This recipe is for a decadent, rich Challah bread. No matter who I serve this to, everyone hails it the best Challah they've tasted. Makes 2 large loaves.
Provided by Anonymous
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h20m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve the honey in the water in a large mixing bowl, and stir in the yeast. Set the mixture aside until the yeast forms a creamy layer on top, about 15 minutes. Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet.
- Turn it out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times to oil the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.
- To make the loaves, punch down the dough, and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.
- To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together, and fan the 4 ropes out so they don't touch.
- To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end, and pinch the ends tightly together. Repeat the steps to braid the second loaf, and let the braided loaves rise for 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C), and line baking sheets with parchment paper.
- Make a glaze by whisking together the milk, 2 tablespoons of olive oil, the egg white, and the sugar in a bowl. Brush the braided loaves with the glaze, to make a shiny crust, and bake the loaves on the prepared baking sheets in the preheated oven until they are light golden brown, about 30 minutes.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.6 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 155.9 mg, Sugar 4.6 g
More about "decadent challah bread recipes"
DECADENT CHALLAH BREAD | RECIPE | FOODIE PICS, FOOD, AMAZING FOOD
From pinterest.com
FIVE CHEESE ZITI AL FORNO RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
DECADENT CHALLAH BREAD | RECIPE | RECIPES, CHALLAH BREAD, CHALLAH
From pinterest.ca
CLASSIC CHALLAH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
DECADENT CHALLAH BREAD | RECIPE | CHALLAH BREAD, CHALLAH BREAD …
From pinterest.ca
DECADENT CHALLAH BREAD | RECIPE | RECIPES, CHALLAH BREAD, CHALLAH
From pinterest.com
DECADENT CHALLAH BREAD – HOME TIME RECIPES
From hometimerecipes.com
DECADENT CHALLAH BREAD | RECIPE | CHALLAH BREAD, CHALLAH BREAD …
From pinterest.com
DECADENT CHALLAH BREAD | RECIPE | CHALLAH BREAD, CHALLAH BREAD …
From pinterest.com
WWW.ALLRECIPES.COM
DECADENT CHALLAH BREAD - RECIPESRUN
From recipesrun.com
DECADENT CHALLAH BREAD - YUM TASTE
DECADENT CHALLAH BREAD | RECIPE PLATFORM
From recipeplatform.com
DECADENT CHALLAH BREAD | RECIPE | CHALLAH BREAD, BREAD, CHALLAH
From pinterest.com
DECADENT CHALLAH BREAD | PUNCHFORK
From punchfork.com
BEST BREAD FOR STUFFING (8 TOP CHOICES) - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love