Perfect Potato Challah Recipes

Steps:

• Boil potatoes in water until tender; drain and reserve 3/4 cup potato-water (adding a little more water if necessary).
• Mash potatoes and set aside.
• Make sure potato-water is warm (about 115 degrees), and sprinkle yeast over 1/4 cup potato water until bubbly (about 10 minutes).
• In large bowl, combine 1 cup flour, salt, honey, butter, potatoes, yeast and potato-water. Beat hard with a wooden spoon until creamy.
• Add eggs and beat for 2 minutes.
• Add flour a little at a time until mixture forms a shaggy dough that clears the sides of the bowl.
• Turn dough out onto lightly floured surface and knead until springy.
• Brush a medium bowl lightly with olive oil. Place dough in bowl and brush surface lightly with olive oil.
• Cover bowl loosely with a cloth towel and let dough rise at room temperature until double in bulk (about 45 minutes).
• Meanwhile, lightly brush baking sheet with olive oil.
• Cut dough into three even pieces, rolling each into a rope. Braid together, beginning from the center.
• Place challah braid onto baking sheet, cover loosely with cloth towel, and let rise until double in bulk (about 45 minutes).
• Preheat oven to 400 degrees.
• Make glaze: beat egg with 1 teaspoon of water. Brush all over top surface of challah braid. Sprinkle with seeds.
• Place in oven and reduce temperature to 350 degrees.
• Bake at 350 degrees for about 45 minutes or until golden brown. The loaf should sound hollow when tapped on the center of the bottom.
• Cool completely on baking sheet.
• Enjoy!

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.