LEFTOVER CHALLAH BREAD RECIPES RECIPES

Steps:

• Preheat oven to 400°F. Place oil in a 9 x 5 x 3-inch loaf pan and place in oven. Place cubed challah in a colander and wet it quickly and lightly; put your fingers under the running water to lighten the flow, moving the colander so none of the bread gets too wet. Sprinkle with just enough water to dampen challah; do not drench it. Squeeze out excess water. Challah should look and feel like wet rags. In a large bowl, gently fold together challah, consommé mix, pepper, eggs, baking powder and bread crumbs. Don't over mix, but evenly disperse ingredients. The mixture should still be lumpy. Remove loaf pan from oven and pour challah mixture into loaf pan. Lower oven temperature to 375°F. Bake, uncovered, for 45 minutes until top is golden to dark brown and crunchy. Cut into squares and serve warm. Tips Water challah is essential to this dish's success: Do not use egg challah. If you don't have enough leftover scraps, you can fake stale old bread. Just bake slices of fresh bread on a cookie sheet for approximately 30 minutes at about 200°F. If the heat is too high your bread will toast, which is exactly what you don't want. The goal is to just suck the moisture out of it. Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.