CHALLAH RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast
Provided by Victoria Prever
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 1 loaf (cuts into 18-20 slices)
Number Of Ingredients 6
Steps:
- Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
- Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together – you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
- Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour – as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
- Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
- Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins – if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.
Nutrition Facts : Calories 147 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.62 milligram of sodium
ITALIAN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.
Provided by Taste of Home
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets., With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 135 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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- In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. Let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine. Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes. Dough will still be slightly sticky. Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours. Line a large baking sheet with parchment paper. On a lightly floured surface, remove dough and and divide into 3 equal pieces. Roll each piece into a 20” long rope, about 1” wide. Place ropes onto prepared baking sheet and pinch tops together and tuck under. Wet your hands lightly to help pinch together, if necessary. Braid dough into one long rope. Pinch bottom ends together and tuck under braid. Cover with a kitchen towel and let rise until an indention remains after poking the dough and almost doubled, about 1 hour. Preheat oven to 350°. Beat egg, water, and sugar together and brush over risen dough. Sprinkle with poppy seeds or sesame seeds, if desired. Bake until bread is golden, 25 minutes. Let cool to room temperature before slicing.
CHALLAH RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Cuisine Jewish
Calories 139 calories per serving
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
CHALLAH RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Calories 147 calories per serving
- Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins – if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.
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