The Challah Ladys Heavenly Challah Recipes
HEAVENLY CHALLAH
Without eggs. It is based on the recipe from "A Taste of Challah" by Shira Wiener and Ayelet Yifrach.
Provided by fayz7912
Categories Breads
Time 2h50m
Yield 4 medium challahs
Number Of Ingredients 8
Steps:
- Place all ingredients except the salt into a large bowl. Begin kneading. When a ball of dough is formed, add the salt. Knead the dough for approximately 10 minutes, until the douh is smooth and soft, but not sticky.
- Brush the dough and bowl with a bit of oil, cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place for approximately 1 hout, until the dough doubles in volume.
- After the dough has risen, knead it for a few minutes. Roll pieces of dough into strands to be braided.
- To make more airy challahs, roll out each strand into strips, ca. 1/4 inch (1/2 cm) thick. Roll each strip jellyroll fashion to from a tube and use these to braid the challahs.
- Place the challahs on a baking sheet to rise. Brush with beaten egg and sprinkle with sesame or poppy seeds. COver and let rise again in a warm place for ca. 40 minutes. In the meantime, preheat oven to 350 F (180 C).
- Bake for approximately 30 minutes, until the challahs turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.
THE CHALLAH LADY'S HEAVENLY CHALLAH
You never made challah because it seemed like more trouble than it's worth. This is simply not true and the extra loaves can be frozen in foil and will taste just made. Bakery challah just won't cut it when you can make these. The taste is absolutely uncomparable to anything you ever bought. When you run into trouble making your challah "who ya gonna call, the Challah Lady". Mrs. Heller has a hotline and the best recipes. Here's one that our family has been enjoying so much and only two eggs, yay! Just note that the recipe calls for 5 lbs. but you really need to have some extra flour on hand to add several tablespoons at a time until your dough becomes nice and smooth and not sticky or dry. Note* The secret to bread with a crusty exterior and soft interior is to place an oven-proof dish filled with hot water on the bottom of your oven and for the first 15 minutes bake your challah at 400 degrees, then remove the challahs from their pans and place them on the rack and lower to 350 and continue baking while the hot steam does its work.
Provided by scancan
Categories Yeast Breads
Time 3h15m
Yield 5-8 loaves, 10 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast, water, and 1 tablespoon of sugar in a bowl until nice and bubbly.
- Add rest of sugar and oil.
- Add eggs and mix well.
- Pour mixture into extra-large bowl. Add sifted flour.
- Add salt.
- I do not use bread machine so these are my direction for doing it by hand:.
- Combine flour with rest of the ingredients with your extra flour close at hand as you will need it. Combine and combine by squeezing, turning the dough over and punching the dough down again and again. Add flour as needed until it feels smooth and not sticky at all. The dough should bounce back very quickly when you punch it down.( You will be kneading the dough for about 10-15 minutes). If the dough feels too dry because you added too much flour then tablespoon by tablespoon add a little oil and alternately with water if needed.
- Oil your large bowl, place your dough inside and then oil the top of the dough as well (can use an oil spray) and place your dough in a warm spot in your kitchen. Cover the dough with a wet towel (not dripping wet) and wait until it has doubled in size.
- Braid or shape into loaves.
- Let rise until the loaves double in size.
- Paint loaves with an egg-white and sprinkle with sesame or poppy seeds.
- Bake at 350 for 45-60 minutes until the challah are golden brown and the bottoms make a hollow noise when you give a little patting to them.
Nutrition Facts : Calories 1001.3, Fat 14.2, SaturatedFat 2.1, Cholesterol 42.3, Sodium 2115.5, Carbohydrate 189.3, Fiber 6.6, Sugar 15.7, Protein 25.2
More about "the challah ladys heavenly challah recipes"
HOLLY'S CHALLAH BREAD RECIPE - ALEXANDRA'S KITCHEN
From alexandracooks.com
- Whisk one cup (128 g) of the flour with the yeast and stir in the lukewarm water until the sponge is smooth. Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly.
- Directly into the bowl, add the salt, honey, oil and eggs. Stir with a spatula or spoon until well mixed, then add the remaining three cups (384 g) of flour. Stir with a spoon until dough forms a sticky mass. Add a bit more flour, and use your hands to knead briefly in the bowl; then turn dough onto lightly floured work surface and knead for a minute or two, until the dough becomes smooth. Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise in a warm spot until doubled in bulk, one to two hours or longer depending on the temperature of your kitchen. (Note: you can make the dough to this point, punch it down, and stash it in the refrigerator overnight).
- and divide into three or four parts, depending on what shape you want to make. Roll each portion into a ball. Let rest 10-15 minutes. Roll each ball into long ropes (at least 12 inches in length for the 4-braided challah) and braid into desired shape (see notes above or check youtube). Brush with egg wash.
- Preheat the oven to 350ºF. Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes. Place another baking sheet underneath it — this will help insulate the bottom and keep it from burning.
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishTotal Time 1 hr 15 minsCategory RecipesPublished Sep 19, 2019
CHALLAH I - CHALLAH & BREAD - KOSHER RECIPE - CHABAD.ORG
From chabad.org
CLASSIC CHALLAH RECIPE - LAZYKOSHERCOOKING
From lazykoshercooking.com
HEAVENLY HOLY WHOLE-WHEAT CHALLAH - CHALLAH & BREAD …
From chabad.org
CLASSIC CHALLAH RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
CHALLAH II - CHALLAH & BREAD - KOSHER RECIPE - CHABAD.ORG
From chabad.org
A CHALLAH BAKE FOR ISRAEL – SEPHARDIC SPICE GIRLS
From sephardicspicegirls.com
MASTERING THE ART OF CHALLAH DOUGH - TORI AVEY
From toriavey.com
GRANDMA KAREN'S BEST CHALLAH - SCHECKEATS
From scheckeats.com
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
HEAVENLY CHALLAH (EGG BREAD) - KEVIN LEE JACOBS
From agardenforthehouse.com
HEAVENLY CHALLAH: BAKE THE BEST BREAD - JEWISH JOURNAL
From jewishjournal.com
ALL THINGS CHALLAH: 14 RECIPES TO SWEETEN SHABBAT
From reformjudaism.org
CHALLAH BREAD - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
MY GO-TO CHALLAH RECIPE - REBEKAH LOWIN
From rebekahlowin.com
HOMEMADE CHALLAH BREAD RECIPE – BEST EVER SOFT …
From melaniecooks.com
HEAVENLY WATER CHALLAH - KOSHER.COM
From kosher.com
HEAVENLY WHITE SPELT CHALLAH - KOSHER.COM
From kosher.com
EASY CHALLAH BREAD – COOKIN' WITH MIMA
From cookinwithmima.com
FLUFFY CHALLAH BREAD - KICKASS BAKER
From kickassbaker.com
TRANSFORM LEFTOVER CHALLAH INTO A SWEET, CUSTARDY BREAKFAST …
From seriouseats.com
HENYA’S CHALLAH RECIPE - CHALLAH & BREAD - KOSHER RECIPE - CHABAD.ORG
From chabad.org
BEST CHALLAH BREAD RECIPE - HOW TO MAKE HOMEMADE …
From food52.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