Basic Challah Bread a simple, easy and comforting recipe
Instructions. In the bowl of a stand mixer fitted with a dough hook, combine water, yeast, flour, sugar, salt, 1 large egg, and oil. Mix until dough comes together and forms a smooth and elastic ball (about 5 minutes). Add more water if the dough is too dry. If the dough is too wet, add a little more flour.
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Let stand 5-10 minutes until frothy and the yeast has bloomed. Meanwhile: In a separate bowl, whisk together 4 1/2 cups flour and salt. With mixer on low speed add remaining honey, oil and 2 eggs plus egg yolk to the bowl mixing until fully combined. With mixer on low speed gradually add the sifted flour.
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4. Egg in a Hole. While you could use almost any bread to make toads in the hole, eggs in a basket, or whatever you like to call a hollowed out slice, challah is especially suited for the task.
How to Make Homemade Challah
Bake the challah 30 to 35 minutes. Bake, rotating the baking sheet halfway through, until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer, 30 to 35 minutes total. Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat.
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1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, stir together the warm water, sugar, and yeast. Let stand until foamy. 2. Add 4 cups of flour to the mixing bowl. 3. Add the eggs, egg yolk, oil, and salt to the mixing bowl. 4. Mix on medium-low speed until a sticky and elastic dough forms.
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Directions. Whisk together warm water, yeast, and 2 tablespoons of the honey in a small bowl until combined. Let stand until foamy, about 5 minutes. While yeast stands, whisk together oil, 3 eggs.
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Divide dough into 6 or 8 equal pieces and roll each piece into a 12" log. Braid 2 challahs and place each challah in a greased 8" loaf pan. Brush loaves with egg wash, sprinkle with sesame or poppy seeds and let rest and rise for about 3-4 hours. Preheat oven to 400F and bake loaves for 10 minutes.
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To make the dough: Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough. If the dough is very sticky, add an additional 1/4 cup (30g) of flour.
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In the bowl of your stand mixer, combine water, tablespoon of sugar, and yeast. Let sit until the yeast bubbles. Whisk in the eggs and oil. Slowly stir in the flour one cup at a time. Knead the dough using your stand mixer, fitted with the dough hook (or by hand) until the dough is elastic and smooth.
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In the bowl of a stand mixer, whisk the flour paste from Step 1, egg and yolks, water, and oil until well combined. 1 large egg, 2 large egg yolks, ¼ cup water, 2 tablespoons vegetable or canola oil, flour paste. Add flour and yeast. 2 ¾ cup bread flour, 1 ¼ teaspoons instant or rapid-rise yeast.
Challah Bread recipe
In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer. In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil.
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Cover the bowl and let the raisins soak until they're plumped and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside. Mix the dough: In a medium bowl, whisk together the honey, olive oil, the yolk and 2 of the eggs until smooth, then add to the bowl with the preferment.
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6 to 6 3/4 cups bread flour. 1 TBS salt. oil for coating bowl. 1 egg lightly beaten mixed with 1 TBS water for egg wash. In a stand mixer with the paddle attached add the warm water and the yeast. Let it sit for a minute or so until the mixture is a bit foamy. Add the egg, egg yolks, olive oil and sugar.
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Challah as Sandwich Bread. Makes 3 loaves. 1/2 cup warm water 3 packages active dry yeast (2 heaping TBS) 1 cup ice water 1 egg lightly beaten 4 egg yolks lightly beaten 6 TBS olive oil 7 TBS sugar 6 to 6 3/4 cups bread flour 1 TBS salt oil for coating bowl. 1 egg lightly beaten mixed with 1 TBS water for egg wash
Homemade Braided Bread called Challah or Hala made with 4 strands
Cover with plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. Oven - About 20 minutes before baking preheat the oven to 350°F /177°C / Gas Mark 4. Bake - Brush the bread with egg wash.
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Challah is more than just a great slice of bread for your French toast or the base of a killer brisket sandwich - indeed, this beautiful braided bread is rooted in the deepest and most ancient of Jewish Sabbath traditions. Challah is served most famously on the Jewish Sabbath but also at ceremonial occasions such as weddings and bar and bat.
