Muffin Tin Challah Recipes

MUFFIN TIN CHALLAH

Muffin Tin Challah image

This is a smaller yield recipe that I make for myself. I find that big challah recipes are too much for me. This challah is made with milk, so it is not kosher

Provided by Anka4505

Categories Yeast Breads

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups all-purpose flour
1/2 cup nonfat milk, warm
2 tablespoons fleishmanns light margarine, melted and cooled
1 medium egg
1/4 cup splenda sugar substitute
3/4 tablespoon instant dry yeast
1/2 teaspoon sugar
1 pinch salt
2 tablespoons nonfat milk, for brushing

Steps:

In a large bowl dissolve sugar in water and add yeast, wait until it foams.
Add about a cup of flour, Splenda, egg and butter.
Mix well.
Add salt and about 1/2 cup of flour.
Mix dough in the bowl with your hand, adding the remaining 1/4 cup of flour if necessary.
*You can knead it on a floured surface but I like to work with a wetter dough as it makes a more moist brea, which makes it hard to keep from sticking to the board
Once the dough is smooth, shiny and elastic, cover it with plastic wrap and let rise until doubled, about 1 hour.
At this point, preheat your overn to 400°F.
Spray a six cup muffin tin with non stick cookign spray.
Divide dough into 6 even balls and place in muffin cups.
Let rise again for 30 minutesBrush with milk.
Bake for 20-25 minutes.

Nutrition Facts : Calories 183.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 31.5, Sodium 50.8, Carbohydrate 36.3, Fiber 1.3, Sugar 7.5, Protein 6.3

CHALLAH I

Challah I image

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

Ingredients

2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds

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

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