CHALLAH I (BRAIDED EGG BREAD)
I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.
Provided by CardaMom
Categories Yeast Breads
Time 40m
Yield 1 large challah
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
- Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
- Place in oiled bowl, cover and let rise in warm place until double in bulk.
- Punch down dough. Let rise again until double in bulk.
- Punch down again. Divide dough into 3 equal parts.
- Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
- Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
BRAIDED EGG BREAD (CHALLAH)
Did you know Challah is a very special bread? Used in Jewish cuisine, it is typically eaten on major Jewish holidays. For the Challah to be ready for ceremony, a small portion of the dough is set aside as an offering before baking the bread. Also it's delicious and beautiful!
Provided by Amy H.
Categories Savory Breads
Time 3h
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine sugar, salt, yeast and 1 cup flour.
- 2. In a 1 quart saucepan over low heat, heat milk and butter until milk is warm and butter is melted.
- 3. If milk is too hot, bring temp down to around 120 degrees.
- 4. With mixer at low speed, beat milk mixture into dry ingredients, just until blended. Beat at medium speed two minutes more.
- 5. Reserve 1 egg yolk. Add remaining egg white and 2 eggs, and 3/4 cups flour. Beat 2 minutes. Stir in 1 1/4 cups flour to make a soft dough.
- 6. Turn dough onto floured surface and knead until smooth and elastic about 10 minutes working in more flour while kneading. (Work through the pain!!!)
- 7. Shape dough into a ball and place in a greased bowl, turning dough over to grease top. Cover with a damp towel and let rise in a warm place until doubled in bulk. (about an hour)
- 8. Punch down dough, turn onto floured surface. Cover with bowl and let rise 15 minutes. Grease large cookie sheet.
- 9. Cut 2/3 dough into 3 equal pieces. On floured surface, with wet hands, roll each piece into a 13-inch rope. Place ropes side by side and loosely braid.
- 10. For top part of loaf, cut remaining piece of dough into 3 equal pieces and roll into a 14 inch long rope. Braid as before, but smaller than the last.
- 11. Place smaller braid on top of first one, stretching if necessary.
- 12. Seal ends and place on greased cookie sheet.
- 13. Cover with damp cloth again and let rise until doubled. (about 45 minutes)
- 14. Preheat oven to 375 degrees.
- 15. in a small bowl, beat egg yolk and 2 Tbsp. water. Brush the loaf with egg yolk and sprinkle generously with sesame seeds.
- 16. Bake 30 minutes or until loaf is golden.
- 17. Cool on wire rack.
CHALLAH (BRAIDED EGG BREAD)
Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress.
Provided by Mirj2338
Categories Breads
Time 4h
Yield 4 medium challahs
Number Of Ingredients 7
Steps:
- Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
- There is no need to dissolve the yeast first.
- Add the water and oil.
- Mix in 4 eggs.
- Beat in another 1 1/2 cups of flour very well.
- Add 4-5 cups of flour, until a very soft dough is formed.
- Knead for about 10 minutes.
- If using the dough hook, knead for about 7 minutes.
- Let rise for 1-2 hours until doubled in size.
- Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
- Decide how many challahs you want, how many strands you want to braid in each.
- Make a dough ball for each strand; roll them into ropes and braid.
- Let rise covered for 1/2-1 hour.
- Beat the remaining egg and brush on the challah.
- Bake in a preheated oven at 325 F (150 C) for 30 minutes.
- Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
- This dough is enough for 4 medium sized challahs.
- You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
- You can add about 1/4 cup of raisins to the dough, but we leave them out.
RICH CHALLAH (BRAIDED EGG BREAD)
Many Challah breads either have too many eggs or just not enough. This recipe has just the right amount, about 1 egg per cup of flour. This recipe can also be done on the dough cycle in your bread machine and finished by hand. Best of all it makes THE BEST French toast! Cooking time does not include rising time.
Provided by QueenBof6
Categories Yeast Breads
Time 50m
Yield 1 LARGE LOAF, 16 serving(s)
Number Of Ingredients 10
Steps:
- In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
- After beep, remove risen dough and follow directions on how to shape and bake below.
- In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
- Add eggs one at a time, allow to mix in before adding next one, then add oil.
- Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
- Grease a bowl and place dough in bowl turning to coat.
- Allow to rest and rise until double in size.
- ***Shaping and baking***.
- Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
- Shape dough into a log and cut off 1/3; set aside.
- Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
- Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
- Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
- Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
- Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.
Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 1.3, Cholesterol 76.5, Sodium 255.9, Carbohydrate 34.9, Fiber 1.2, Sugar 4.9, Protein 6.2
CHALLAH BREAD
Challah, a traditional Jewish loaf, is a fantastic bread recipe to start with if you are just learning how to braid dough. Anyone can learn how to create this egg-enriched bread made for Sabbath suppers or special holidays.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 1
Number Of Ingredients 10
Steps:
- Grease large bowl and large cookie sheet with shortening; set aside. In another large bowl, stir 2 cups of the flour, the sugar, salt and yeast until well mixed. In 1-quart saucepan, heat 1 cup water and butter over medium-low heat, stirring frequently, until butter is melted and mixture is very warm (120°F to 130°F).
- Add warm liquid and 4 whole eggs to flour mixture. Beat with electric mixer on low speed until moistened; beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; turning dough to grease all sides. Cover bowl loosely with plastic wrap and cloth towel. Let rise in warm place about 35 to 45 minutes or until dough has doubled in size.
- Punch down dough several times to remove all air bubbles. Divide dough in half; roll into two 14x6-inch rectangles. Cut each rectangle lengthwise into three 14x2-inch strips. Braid strips together; tuck ends under to seal. Place crosswise on greased cookie sheet. Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.
- Heat oven to 400°F. Bake 10 minutes. In small bowl, mix 1 egg white and 1 tablespoon water until well mixed. Brush over top of loaves; sprinkle with poppy seed. Bake 5 to 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet to cooling racks. Cool completely.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 100 mg, Sugar 0 g, TransFat 0 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
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BEST CHALLAH BREAD (BRAIDED EGG BREAD) EVER! - SCOTCH
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Ratings 7Calories 165 per servingCategory Side Dish
- Mix all the ingredients into the bowl of a stand mixer fitted with a dough hook or in a bread machine set to the manual cycle. Knead the dough for about 5 minutes (see Recipe Notes for manual kneading).
- If you're adding mix-ins (like raisins or chocolate chips), flatten the dough into a rough rectangle, then sprinkle on a handful of the mix-in. Fold the dough over, flatten again, and sprinkle on another handful. Repeat until you've mixed in as much as you want. You can see an example of this process in the video for Sourdough Jalapeño Cheddar Bread.
- Shape the dough into a ball and place in a covered, oiled bowl smooth side up. Let it rise 2 to 3 hours in a warm place (such as in the oven, turned off but with the light on) until it doubles in bulk. You can also let it rise in the refrigerator overnight. Let the dough come to room temperature if refrigerated (about an hour) before proceeding with the shaping.
- Shape the dough however you’d like. Braiding is traditional...three-strand, four-strand, and six-strand braids are what you'll usually find, and sometimes you'll see round braided loaves (especially for Rosh Hashanah, the Jewish New Year).
CLASSIC CHALLAH RECIPE | KING ARTHUR BAKING
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough., 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., Gently deflate the dough, and transfer it to a lightly greased work surface., Next step: 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.
- For a fancier presentation, make a six-strand braid; watch our video, How to braid a six-strand loaf, to see how it's done.
- To make a four-strand braid, see shaping instructions in our Four-Strand Braided Challah recipe., Once you've decided which braid you're doing, divide the dough into the appropriate number of pieces.
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