Jewish Sweet Challah Bread Recipe

Instructions Checklist. Step 1. Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the …

Rating: 5/5(43)
Total Time: 3 hrs
Category: Challah
Calories: 328 per serving
1. Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge.
2. In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.
3. Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.
4. Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.

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2020-03-27 · Easy Challah Bread is bread, traditionally eaten by Jewish people on the Sabbath which is Friday night and Saturday lunch meals as well as special, religious holidays such as New Year when the challah is shaped into a round loaf sometimes containing honey and sultanas, for a sweet, round and full new year!.

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Here are 12 of our favorite sweet challah recipe for you to try! Balsamic apple date challah. Brown sugar challah with pomegranate glaze …

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Step 1. 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 …

Ratings: 802
Calories: 165 per serving
Category: Challah
1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

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Set in a warm place and leave covered. In a big bowl, place 4 cups of flour. Add 1½ cups of the water, ½ cup of the oil, ½ cup of the sugar, the salt and 2 of the eggs and mix well. When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and gradually add 3 more cups of the flour.

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Fasten ends and tuck ends under braid securely. Brush with oil. Cover and let rise in warm place 40 to 50 minutes or until double. Heat oven to 375. Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed. Bake 25 to 30 minutes or until golden brown.

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Instructions. In the bowl of a stand mixer combine flour, sugar, oil, yeast, salt. Using a bread hook, knead, adding the water about a quarter cup at a time until the dough feels similar to play-doh. Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).

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Shape and Bake. Take challah, and discard the challah piece according to your minhag. Form the remaining dough into your desired shapes. Combine the ingredients for egg wash and brush it on the dough. Let the dough rise for another 45 minutes to one hour. Meanwhile, preheat the oven to 375 degrees Fahrenheit.

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The word challah is first mentioned in a 1488 Austrian book, Leket Yosher, but took hold in Poland. In America, berches, the German Ashkenazi potato bread, became known as challah with the additional influx of Eastern European immigrants. Berches were not sweet; eggs were used only as a wash. They were also baked in Lithuania and Poland; in

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Preheat oven to 375°. Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a …

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Prepare the Challah. Combine dry yeast, warm water and two tablespoons sugar in a glass bowl and set aside to proof 10 minutes. In a very large bowl, combine almost all of the flour with remaining sugar and salt. Add the eggs, honey and oil. Mix well.

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let stand for 30 minutes. Stir in the olive oil, whole egg, and egg yolks until very well mixed. Add the salt, sugar, and the rest of the flour. You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes. Place dough in a large greased mixing bowl and let rise for 1 hour.

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Credit: Joe Lingeman. 1. The Classic, Cake-Like Challah: Molly Yeh’s Challah. Molly’s recipe follows a classic challah-making method, and the result is a traditional loaf. She uses all-purpose flour, which may be part of the reason that the loaves seemed more cake-like than bread-like.

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Ruti’s Honey Challah with Sweet Toppings. Add yeast, water and sugar to a small bowl and allow to rest several minutes until yeast bubbles. Mix the honey, salt, oil and egg in a large bowl and pour in the yeast mixture. Add flour, one cup at a time, alternating between flour and water, until you form a dough that is soft and not sticky.

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Jewish Sweet Challah 🍞 Braided Egg BreadHere is the recipe of delicious traditional Jewish sweet braided bread Challah, which is one of important part of

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Sweet Shabbos Challah (Jewish Egg-Bread) Recipe by CF310. Notes: A sweet, amazing Challah. Recipe makes 4-5 large loaves -- developed it while cooking for a Chabad House, which is why the large portions! Keeps amazingly well in the freezer, so its worth it to bake the whole batch, especially if you are having company!

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Place the each dough braid on a lightly greased cookie sheet and leave them to stand for 30 minutes. Preheat the oven to 400°F. In a small bowl, beat the egg yolk with 2 tablespoons of cold water. Brush the tops of the challahs with the egg yolk and bake for 20 minutes. Reduce the temperature to 375°F and bake for 30 minutes more, or until

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Frequently Asked Questions

How to make easy challah bread?

How to make challah

  1. Prepare the dough
  2. Proof the dough
  3. Divide and let the dough rest
  4. Shape the Challah rolls
  5. Final Proofing
  6. Bake the bread

What is an authentic challah bread recipe?

  • Place the lukewarm water in a small bowl, sprinkle with yeast and a pinch of sugar, stirring to combine. ...
  • Mix the flour, sugar, and salt into the large bowl of a stand mixer and whisk on low speed to combine.
  • Make a well in the center of the flour and add 2 eggs, 1 egg yolk, and oil. ...

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What can you use as a substitute for challah bread?

What can I use instead of challah bread?

  • Brioche. We can term Brioche as the most appropriate substitute for Challah bread.
  • Hawaiian Bread. This is also a soft and fluffy bread made with simple ingredients.
  • Portuguese Sweet Bread. This sweet bread is made from flour, sugar, milk, yeast, and lemon.
  • French Bread.
  • Italian Bread.

What does challah taste like?

  • 7 tsp. active dry yeast
  • 1 c. warm water
  • 1/2 tsp. sugar

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