CHALLAH BREAD RECIPES RECIPES

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CHALLAH BREAD | JAMIE OLIVER BREAD & BAKING RECIPES



Challah bread | Jamie Oliver bread & baking recipes image

Traditionally challah is braided lengthways but we’ve done a lovely round version, which is typically made for Rosh Hashanah (Jewish New Year).

Total Time 1 hours

Yield 2 loaves

Number Of Ingredients 6

750 g strong bread flour plus extra for dusting
10 g fast-action dried yeast
50 g caster sugar
2 large free-range eggs
olive oil
1 tablespoon sesame seeds

Steps:

    1. Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
    2. Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
    3. On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
    4. Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
    5. To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
    6. Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
    7. Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction – clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
    8. Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
    9. Repeat the braiding technique with your second ball of dough.
    10. Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
    11. Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.

Nutrition Facts : Calories 270 calories, FatContent 3.7 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 8.7 g protein, CarbohydrateContent 53.8 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.6 g salt, FiberContent 2 g fibre

CHALLAH BREAD RECIPE - BETTYCROCKER.COM



Challah Bread Recipe - BettyCrocker.com image

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 Betty Crocker Kitchens

Total Time 2 hours 10 minutes

Prep Time 35 minutes

Yield 1

Number Of Ingredients 10

4 1/2 to 5 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 packages regular active dry yeast
1 cup water
1/3 cup butter or margarine
4 whole eggs
1 egg white
1 tablespoon water
Poppy seed

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 , CarbohydrateContent 17 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 100 mg, SugarContent 0 g, TransFatContent 0 g

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