My Favorite Challah | |||
Description |
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For those of you intimidated by challah making, this is a very easy and foolproof recipe. For Rosh Hashana, the challahs are traditionally round not braided, to symbolize the circle of life. Yields 4 loaves. |
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Ingredients |
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2 packages (2 rounded teaspoons) dry yeast |
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Preparation |
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Place yeast in a large bowl and sprinkle teaspoon sugar over top. Pour water over and allow to proof (takes 5-10 minutes). Whisk in oil, sugar and eggs. Stir in flour a few cups at a time. When dough is no longer sticky, begin to knead. Knead until you have a smooth dough (if you find sticky spots, add more flour). It's not necessary to knead for more than 5 minutes. Oil bowl and roll dough in oil (this prevents dough from drying out). Cover with damp cloth and allow to rise in a warm spot for 2 hours. Grease 2 baking sheets. If you like, sprinkle cinnamon on the sheets. Punch dough down and divide into 4. On a floured board, knead dough slightly, then break off a palm-sized piece of dough and form a small disc. Roll rest of dough into a "snake" and coil and place on top of disc. Repeat with each piece. Cover with towel again and allow to rise for another hour. Preheat oven to 350 degrees. If desired, brush with egg wash and sprinkle with sesame seeds or poppy seeds. Bake for approximately 45 minutes, until dough is golden and challah sounds hollow when tapped. Remove to racks to cool. Variations: During the first kneading stage, add in 1 cup raisins, 1 cup chocolate chips, 2 teaspoons cinnamon mixed with 1/4 cup sugar or some combination. |
Apple Challah | |||
Ingredients |
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1 recipe challah dough (see preceding recipe), after first rise *Apple Filling: 6 apples, peeled and diced |
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Preparation |
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Combine in a bowl. Divide challah dough into 4 equal pieces. Break off a palm-sized section of the first piece and form into disc. Place on greased baking sheet or 9-inch round cake pan. Form "snake" or rope with remaining dough, making the rope wide at one end and thin at the other. Flatten the wide end and stuff with 1/4 of the filling. Pinch edges together securely, coil rope and press firmly on top of disc. Repeat with remaining 3 pieces of dough. Spray with baking spray, cover with damp towel and allow to rise until doubled – another 45 minutes to 1 hour. Preheat oven to 350 degrees. Brush loaves with egg wash and then sprinkle with cinnamon-sugar (or poppy seeds, sesame seeds, sunflower seeds, etc.) Bake for 40 minutes, until golden and challah sounds hollow when tapped. Remove to racks to cool. |
Anise Challah | |||
Description |
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A Moroccan variation. Yields 4 loaves. |
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Ingredients |
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5 cups bread flour |
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Preparation |
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Mix all dry ingredients. Crack eggs into liquid measuring cup. Carefully add just enough canola oil to eggs to equal 1/2 cup. Add warm water to eggs and oil. Add liquid ingredients to dry ingredients until well combined. Knead until smooth, adding flour 1 tablespoon at a time if the dough becomes sticky. Oil a large mixing bowl. Place dough in bowl, turning once to coat. Cover loosely with a damp towel and allow to rise until doubled, about 2 hours. Punch down and divide into quarters. Form each quarter into a round disc. Grease 2 large cookie sheets. Place the discs on the sheet and cover loosely with towel. Allow to rise another hour. Preheat oven to 350 degrees. Brush each loaf with beaten egg. Using a sharp blade, cut a tic-tac-toe grid on each disc and sprinkle with sesame seeds. Bake 30 minutes or until golden. Remove and cool on racks. |
Pumpkin Challah | |||
Description |
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This is a colorful and delicious Sukkot variation. Makes 4 small loaves. |
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Ingredients |
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4-1/2 teaspoons dry yeast |
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Preparation |
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Place yeast in a large bowl. Sprinkle sugar on top and pour water lover. Allow to proof (5-10 minutes). Whisk in oil and pumpkin. Then stir in flour and knead until smooth, adding more flour if sticky. Oil bowl and roll dough in it to coat. Cover with a damp towel and allow to rise for 2 hours. Punch down, shape into loaves and place on greased baking sheets. Cover and allow to rise for another hour. Preheat oven to 350 degrees. Brush dough with egg wash. Bake for 30 minutes, until challah is golden and loaves sound hollow when tapped. Remove to racks to cool. |
Whole Wheat Challah | |||
Description |
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A nice change, still sweet and special. Makes 4 loaves. |
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Ingredients |
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2 packages (2 rounded teaspoons) dry yeast |
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Preparation |
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Place yeast in a large bowl and sprinkle sugar on top. Pour water over and allow to proof (5 – 10 minutes). Whisk in honey, sugar, egg and oil. Stir in whole wheat flour, then bread flour, and adding extra if dough is still sticky. Knead until smooth. Roll in oiled bowl and cover with damp cloth. Allow to rise for 2 hours. Punch down and shape (see regular challah recipe for shaping instructions). Cover and allow to rise for another hour. Preheat oven to 350 degrees. Brush with egg wash if desired and sprinkle with sesame, poppy or sunflower seeds if desired. Bake for approximately 40 minutes, until challah is golden and sounds hollow when tapped. Remove to racks to cool. |
(7) Anonymous, August 31, 2009 12:06 AM
Another delicious challah for Rosh Hashana
Take your favorite challah dough, roll it out, cover it with dried pitted sweet cherries and pistachios, drizzle on honey (not too much or it seeps out) and sprinkle on cinnamon. Roll it into a log, shape into a snail shape, let it rise and bake like any other challah. Be sure to remove it from the pan before the honey that has seeped out has cooled and hardened.
(6) Anonymous, September 29, 2008 3:16 PM
is it 2 and a half cups of warm water or just one half cup of water for the yeast on my favorite challah recipe . i made it and it didn't rise very much with 2 1/2 cups thank you debby
(5) Annette, October 1, 2007 10:49 PM
beware of the anise challah
... it is addictive! your belly will sure look like a challah by the end of the day!
(4) Rodney Daniels, September 6, 2007 7:48 AM
I am looking forward to try these recipes
(3) Anonymous, September 25, 2006 2:36 PM
Recipes
Thank you for the wonderful recipes!
(2) bijoy, October 20, 2005 12:00 AM
great
Mouth watering
(1) Vera Grifenhagen, September 5, 2004 12:00 AM
I was thrilled to see these recipes and have made copies of all of them. They sound easy to make and probably taste good, too. Thank you. I really enjoy your website which covers all of my interests from politics to food.