My Cafe Recipes

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, challah bread. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Challah is a bread that should be in everyone's repertoire. For celebrating everything from Hanukkah to Sunday supper, challah is the just the At its root, challah is a very straightforward bread to make. The bread looked fantastic and was a perfect piture of Challah, but as soon as I tasted it, I knew it My grandmother made Challah for Sabbath, so I was hoping to get the same type she made from this.

Challah Bread is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Challah Bread is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook challah bread using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Challah Bread:

1. Make ready 3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
2. Get 1 tablespoon (13 grams) granulated sugar
3. Get 1 3/4 cups lukewarm water
4. Make ready 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
5. Make ready 5 large eggs
6. Take 1/2 cup (100 grams) granulated sugar
7. Prepare 1 tablespoon (14 grams) table salt
8. Make ready 8-8 1/2 cups (1000 to 1063 grams) all-purpose flour
9. Make ready 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained
10. Make ready Poppy or sesame seeds for sprinkling

Claire Nolan, Elina Gitig & Sarah Klegman. Make Challah Bread Puddings, French Toast, and Sandwiches. Bread pudding is always a welcome dessert, and this one will not disappoint with its flavors of pumpkin, cranberry, pecan, and butterscotch. Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs Best Challah (Egg Bread) Adapted from Joan Nathan.

Instructions to make Challah Bread:

1. 1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy.
2. 2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)
3. 3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
4. 4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular*, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
5. 5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
6. 6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
7. 7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
8. Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
9. Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow. I made one of each, so you could see examples.

The secrets to good challah are simple: Use. Here's a little context for you. Challah is a really special traditional Jewish bread that is usually braided, and served on Shabbat (Sabbath) and most Jewish Holidays. I was surprised when my DNA results came back informing me that I have a small amount of Eastern European Jewish ancestry that I previously did not know about. Challah, that braided Jewish bread that's eaten during Shabbat and holidays.

So that’s going to wrap this up for this exceptional food challah bread recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!