You are here: Recipes It > Recipes > Bread

Challah Ii Part 2 Of 2

Ingredients
 

1 see part 1




 
 Advertisements
Preparation
 
: Continued from Part 1

NOTES:

* Challah (pronounced "hallah") is a type of braided egg bread
traditionally eaten on the Jewish Sabbath. It is eaten by tearing off
hunks rather than by cutting with a knife.

I got this recipe from a housemate a couple of years ago; I don t
know its origins before that, but it has become one of my favorite
recipes, and one with which I have experimented a good deal. I ve
tried several other challah recipes, but find I like this one the
best. Yield: 2 Large loaves.

* The variation in oil makes quite a difference in the moisture of
the bread: If you use the larger quantity, the bread comes out very
nice and moist, but when it cools it becomes somewhat oily.

The amounts of sugar and oil may sound high, but try it this way once
before cutting back. I have tried other recipes that use less, and
they don t taste nearly as good.

* Here s the fun part --> variations. Because this dough is so
workable, you can form it many different ways, limited only by your
imagination; I once made a whole collection of different shapes and
sizes, for a festive dinner party.

Some of the variations I have tried include:

: o Adding extra ingredients, such as raisins and/or nuts
: o Forming the braided loaf into a wreath-like loop (joining the
ends) : o Braiding 5 ways instead of 3
: o Baking a small loaf on top of a larger loaf (traditional)
: o Braiding 3 braided loaves into a recursive loaf (didn t turn out
well; it ended up looking knotty, rather than intricate, and being
somewhat tough)
: o Varying the loaf sizes. One time I made individual-sized
loaves, so that everyone could have their own loaf at dinner. Another
time, I divided the dough into 2 halves, set one aside, and made a
loaf out of the other half. Then, I divided the remaining piece into
2 halves, and continued the process until I had an array of loaves,
each half the size of the previous. I managed to get 9 loaves by
doing this, the smallest of which was about 1/4 inch by about 2
inches.

: o Varying the length-to-width proportions; traditionally, challah
loaves are quite wide relative to their length. I find that shorter,
wider loaves are doughier (and thus tastier), but longer loaves look
more elegant.

: Difficulty: moderate.
: Time: 30 minutes dough preparation, 1 1/2 hours first rising, 1
hour loaf forming, 1 hour second rising, 30 minutes baking. Total: 4
1/2 hours. : Precision: Approximate measurement OK.

: Mike Schwartz
: University of Washington, Computer Science, Seattle, Washington, USA
: ihnp4!uw-beaver!schwartz
[email protected]

: Copyright (C) 1986 USENET Community Trust

 

 
Servings: 2

 
 Advertisements

 

Also see ...

Challah Iii
Dissolve the yeast with the warm water and sugar. Add the rest of the sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a time, until it is hard to stir. Turn out onto a well floured counter and knead until smooth and blistery, adding more flour as n (Upload by user)

Challah Latkes
Using 2 1/2 to 3 inch round cookie cutter, cut each slice of bread into a round. In large bowl combine eggs, 1 tablespoon powdered sygar, milk and orange zest. Place each slice of bread in egg mixture and let soak on both sides. In large nonstick skillet heat oil over mediu (Upload by user)

Challah Or Koilitch
Method: Combine the yeast and sugar in the mixing bowl of a table top mixer and dissolve in 1 1/4 cup tepid water. In a large mixing bowl, sift together the flour and the salt. Add the eggs and melted and cooled butter and 2/3 of the flour mixture to the yeast mixture. Mix a (Upload by user)

 Advertisements
Challah With Saffron
In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt, and butter or margarine. Gradually add the hot water and beat forcefully by hand or at medium speed using the mixer flat beater, for 2 minutes. Scrape the bowl occasionally. Add the saffron, eggs and egg w (Upload by user)

Challah
Add 1 Tablespoon sugar and yeast to warm water, stir well and "proof" the yeast (I m old fashioned and still do this). After the yeast proofs, add rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour. As your stir together, add salt (done br (Upload by user)

Chanuka Fritters
Frittelli di Chanuka Dissolve the yeast in 1 cup of warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 (Upload by user)

Charlisa s Extra Good Sesame Drop Biscuit Muf
Preheat the oven to 425øF. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini muffin cups with vegetable cooking spray. Drop (Upload by user)

Charls English Muffins
Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to 1/4 inch thickness. Cut with a 3 1/2 inch round (Upload by user)

Cheddar Dill Cornbread
1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. 2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredie (Upload by user)

Cheddar Anadama Bread
Makes 1 loaf Stir cornmeal into boiling water. Add cold water, molasses and 2 tablespoons of the butter. Cool until lukewarm. Reserve. Fit processor with steel blade. Measure 1 1/2 cups of the flour, yeast and salt into work bowl. Process on/off to mix. Ad (Upload by user)
TAG: dough, process, flour, processor, bread, ,

Cheddar Biscuits
Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/ (Upload by user)
TAG: cheddar, ,

Balsamic Pork with Mixed-Herb Brush
Balsamic Pork with Mixed-Herb Brush
SUGARLESS  OATMEAL  COOKIES
SUGARLESS OATMEAL COOKIES
 Classic Chicken Gumbo
Classic Chicken Gumbo
Traditional Coconut Cream Pie
Traditional Coconut Cream Pie
Cheddar Bread
Put in pan according to custom. 4/93 Fleischmann s BEST EVER BREADS     strongServings: 1/strong   (Upload by user)

Cheddar Cheese Biscuits
Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper sauce in large bowl until well blended. Add flour and stir until thoroughly combined. Share dough into 10 inch long log. Wrap in plastic and whill at least 3 hours. (Can be prepared 2 days ahead. Keep r (Upload by user)
TAG: seeds, biscuits, cheese, cheddar, ,

Cheddar Cheese Bread Automatic Bread Maker
Note: Use all ingredients at room temperature. This recipe was provided with the DAK automatic bread machine. Place all ingredients into bread pan in the order listed. Select "white bread" setting. Push start!!!!     strongServings: (Upload by user)
TAG: bread, automatic, ,

Cheddar Cheese Bread Nvn
In the order listed, put ingredients in pan, select white bread, and push start.     strongServings: 1/strong   (Upload by user)
TAG: bread, ,

Cheddar Cheese Bread
Place ingredients, in the order listed, into the pan. Select white bread, and press "Start". NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from mach (Upload by user)
TAG: bread, ,

         
TAG: loaves, challah, washington, dough, recipes, braided, bread, ,
Permalink--> In : Recipes  -  Bread