Try this Challah recipe, or contribute your own.
Suggest a better descriptionDissolve the yeast and sugar in lukewarm water (105 degrees F.). (Lukewarm water feels neither hot nor cold when a drop is placed on your wrist.) Let sit for 10 minutes to proof the yeast. If there are no bubbles in the water after this time, the yeast is inactive and you should start over with new yeast. Add the salt (optional), oil, eggs and most of the flour to the 2 1/4 cups of water. Mix. Place dough on floured board and knead for 5-10 minutes. Place dough in a clean bowl, brush some oil on the top (optional) and cover the bowl with a towel. Let rise in a warm place until doubled, about 1 1/2 hours. Punch the dough down and let rise until doubled again (maybe another hour). Punch dough down and place onto floured board. Form into two loaves. You can make normal loaves, or you can cut the dough and braid (with three or six pieces per loaf), or you can make braided or un-braided rolls, or you can roll the dough out until its about 1/4 inch thick and then spread fried onions over it. Place loaves into oiled pans. Cover pans and let rise for about 30 minutes. (Skip this step if youve rolled the dough out and covered with onions.) Mix the egg yolk with about 1 tablespoon of water. Brush loaves with this mixture. (Again, skip this if youve rolled the dough out.) Bake at 400 degrees F. for 20 minutes, then lower heat to 350 degrees F. and bake for 40 additional minutes. If you are making rolls, you probably need to bake for a total of 20-25 minutes. You can add poppy or sesame seeds to the dough, or you can sprinkle the seeds on top. This bread is traditionally made with white flour, but is still good if made with all or part whole wheat flour. I think its good taste comes from the oil and eggs in the dough. NOTES: * Challah is a traditional Jewish bread that is part of many festivals, including sabbath dinners and weddings. For making a wedding loaf, this recipe can be doubled and used to make one braided loaf. It will fill up the entire oven, and you will have to find a cookie sheet big enough to put the loaf on. Yield: 2 loaves. : Difficulty: easy, as bread goes. : Time: preparation: 3-5 hours (including rising); baking: 1 hour. : Precision: measure ingredients carefully. : Aviva Garrett : Santa Cruz, California : Excelan, Inc., San Jose, Calif., USA : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Loave (441g) | ||
Recipe Makes: 2 Loaves | ||
|
||
Calories: 641 | ||
Calories from Fat: 410 (64%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 45.6g | 61 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 22.1g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 1162.4mg | 358 % | |
Sodium 362.2mg | 12 % | |
Potassium 459.3mg | 12 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 24.4g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.