Noras Challah Recipes

Steps:

• Bread Machine method: Have liquids ingredients at 80 degrees and all others at room temperature.
• Place in pan basket in order listed.
• select dough/manual cycle.
• Do not use delay timer.
• Check dough consistency after 5 minutes of kneading, making adjustments if necessary.
• At the end of cycle, remove dough and follow shaping and baking insructions.
• Raising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease.
• Cover, let rise until dough until almost double.
• Turn dough onto lightly floured surface; punch down to remove bubbles.
• roll or pat into a 14-x7-inch rectangle, Starting with the shorter side, roll up tightly, pressing dough into a roll.
• Pinch edges and ends to seal.
• Place in greased 9-x-5-inch loaf pan.
• cover, let rise until indentation remains after touching, Brush loaf with slightly beaten egg mixed with 1 tablespoon water.
• sprinkle with sesame or Poppy seeds, bake in preheated 375 degree oven 30 to 40 minutes.
• Remove from pan; cool.

Steps:

• Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
• Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
• Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
• Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
• Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.

Steps:

• Place all ingredients into a mixing bowl and use a dough hook. When all incorporated, ix for an additonal five minutes. Remove from the mixer. Cover dough with a towel or piece of plastic and let rest for about 40 minutes.
• Fold dough iover and punch down. Let rest for 10 minutes. Make up loaves of challah or roll.
• For challah: Take approx one lb of the dough. Divide into six equal pieces. Mold into strips six to eight inches long. Take all six pieces and braid. After completion, brush with egg wash and if desired, sprinkle with popp or sesame seeds.
• For rolls: Cut dough into about 1 to 2 oz pieces. Roll into straight strips about inches long and tie into knot or double knot. Brush with egg wash.
• Bread should rise for another 30 to 40 minutes. Place on a baking sheet covered with corn meal and bake. For 1 lb challah, bake at about 400 degrees for about 40 minutes.

Steps:

• Place the dough hook on a Kitchenaid mixer.
• In the mixing bowl, dissolve the yeast in the warm water.
• Stir in 2 of the eggs, olive oil and honey, then add the salt.
• Place the bowl on the mixer, turn it on at a low speed and slowly begin adding the flour, a few tablespoons-ful at a time.
• Depending upon the time of year and the humidity in your kitchen, you may need to add more flour or a few more drops of water to get the right consistency. Only add a few spoons-ful at a time. The kneaded dough, when patted, should feel firm, smooth and not sticky. BE PATIENT. Knead for a while (or mix) before you decide if you need to adjust the flour or water. For all you mamas and daddies out there, the best test I was ever told when feeling the dough to see if it was ready was that when patted, it would feel like patting a baby's bottom.
• Once the dough is kneaded, place the ball of dough in a zip top bag that you have coated the inside with cooking spray.
• Place the zip top bag in a refrigerator overnight.
• The next day, when ready to bake, remove the dough from the fridge and let it rest on the countertop for about 45 minutes.
• Remove the dough from the bag, punch it down and divide into 3 ropes.
• Coat a baking sheet with cooking spray, then braid the challah on the baking sheet.
• Brush the finished challah with a mixture of one egg and a tablespoon of cold water that has been whisked together.
• Sprinkle with kosher salt or sesame seeds if desired.
• Bake at 350 degrees for 30 minutes.