6 BRAID CHALLAH RECIPES

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SIX BRAID CHALLAH RECIPE - FOOD.COM



Six Braid Challah Recipe - Food.com image

The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge. For a very cool video that shows all the cool things you can do with challah dough, please see the following video: https://www.facebook.com/video.php?v=866443860034223

Total Time 2 hours 40 minutes

Prep Time 2 hours

Cook Time 40 minutes

Yield 2 Loaves

Number Of Ingredients 10

1 3/4 cups lukewarm water
1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1/2 cup olive oil, plus more for greasing the bowl
5 large eggs
1/2 cup sugar
1 tablespoon table salt
8 -8 1/2 cups all-purpose flour
1 cup raisins (optional)
poppy seed (optional)

Steps:

  • Recipe makes 2 loafs.
  • In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.).
  • Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  • At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. If you've never braided a challah before, you may benefit from watching a video on youtube or facebook or whatever.
  • To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls.
  • With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide.
  • Place the 6 in a row, parallel to one another.
  • Pinch the tops of the strands together.
  • Move the outside right strand over 2 strands.
  • Then take the second strand from the left and move it to the far right.
  • Take the outside left strand and move it over 2.
  • Move second strand from the right over to the far left.
  • Start over with the outside right strand.
  • Continue this until all strands are braided. For a straight loaf, tuck ends underneath.
  • For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way.
  • Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  • If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
  • Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
  • Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
  • Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow.

Nutrition Facts : Calories 2723.2, FatContent 71.5, SaturatedFatContent 12.2, CholesterolContent 465, SodiumContent 3671.1, CarbohydrateContent 442.4, FiberContent 15.9, SugarContent 58, ProteinContent 71

MY FAVORITE CHALLAH RECIPE - NYT COOKING



My Favorite Challah Recipe - NYT Cooking image

The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.

Provided by Joan Nathan

Total Time 1 hours

Yield 2 challahs

Number Of Ingredients 7

1 1/2 packages active dry yeast (about 3 1/2 teaspoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
  • Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  • To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  • If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  • Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

SIX-BRAIDED CHALLAH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
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Sep 14, 2016 · How To Make a 6 Braided Challah. Author: Jamie Geller. Make a big batch of challah dough and then practice all our fun and different challah shapes. Sing up for our emails and receive a FREE CHALLAH EBOOK with everything you ever wanted to know about challah, recipes, tips and how to do Hafrashat Challah.
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CHALLAH BREAD RECIPE | HOW TO MAKE SIX STRAND BRAIDED ...
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Aug 29, 2012 · Place the braided challah on a cookie sheet lined with parchment. Dust with a little flour and cover very loosely with plastic. Let the loaf rise for 90 minutes. Preheat the oven to 350°F, with a rack in the middle of the oven. Brush the top of the loaf with egg wash. Sprinkle the loaf with the seeds.
From artisanbreadinfive.com
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HOW TO BRAID CHALLAH - 6 STRAND METHOD : 3 STEPS ...
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BRAIDING CHALLAH - HOW-TO VIDEO - FINECOOKING
Recipe Challah Baker and author Maggie Glezer demonstrates how to make a six-strand braid for the classic challah shape.The classic challah six-strand braid looks complex, but as baker and author Maggie Glezer demonstrates, it’s a simple process of repeating the same four moves.
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JAKE’S PERFECT CHALLAH RECIPE | FOOD NETWORK
Beat the remaining egg and brush liberally on the challah. Let the challah rise again, uncovered, until doubled in volume, 45 minutes to 1 hour. Preheat the oven to 350 degrees F. Brush the ...
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CHALLAH BREAD RECIPE - 4 STRAND - VEENA AZMANOV
Apr 05, 2020 · Homemade Bread Recipe - Challah - 4 Braid Hala . Knead. By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand); Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer); When the dough is soft, shiny, but still slightly sticky shape into a ball.
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How To Braid A Six Strand Loaf. A braided loaf is one of the prettiest things you can bake. It's far less complicated than it looks, and we'll show you the series of simple steps that creates an intricate six-strand loaf. Watch the video carefully to see each step in the technique. Replay it as many times as you need, and see how the finished ...
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CHALLAH BREAD RECIPE TORI AVEY - SHARE-RECIPES.NET
1. In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. 2. Let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ? cup sugar, and salt and whisk to combine. 3.
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