Best 2 Challah Ii With Maple Syrup Glaze Eggless Version Recipes
Indulge in the delectable world of challah, a traditional Jewish bread known for its soft, fluffy texture and golden crust. This versatile bread holds a special place in Jewish culture, often gracing the table during holidays and special occasions. Our collection of challah recipes introduces both classic and innovative variations, catering to diverse dietary preferences and culinary desires. From the timeless Eggless Challah With Maple Syrup Glaze to the Maple Pecan Challah and the savory-sweet Maple Bacon Challah, each recipe promises a unique taste experience. Whether you seek a classic challah with a touch of sweetness or a creative twist with savory bacon and pecans, our recipes offer something for every palate. Embark on a culinary journey to explore the diverse world of challah and elevate your baking skills with these delectable creations.
Here are our top 2 tried and tested recipes!
CHALLAH II WITH MAPLE SYRUP GLAZE (EGGLESS VERSION)
I love this challah recipe! It has no eggs and very little oil but tastes delicious. This recipe can be easily made in a KitchenAid mixer or a bread machine. Although the maple syrup glaze isn't very conventional, I think it tastes great.
Provided by CardaMom
Categories Yeast Breads
Time 40m
Yield 1 large challah, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Dissolve sugar in 1/2 cup water in bowl of mixer.
- Sprinkle yeast over water and mix, let stand 10 minutes until foamy.
- Add remaining ingredients into mixing bowl.
- Mix with dough hook for 6 minutes.
- Place in oiled bowl, cover and let rise in warm place until double in bulk.
- Punch down dough.
- Let rise until double in bulk.
- Punch down again.
- Divide dough into 3 equal parts.
- Roll dough into 3 long strands.
- Braid the strands, tucking the ends under.
- Cover with towel and let double in bulk.
- Glaze with maple syrup.
- Bake at 400 F for approximately 30 minutes, until golden brown.
- The challah is done when it sounds hollow when thumped on the bottom.
HIGH-ALTITUDE CHALLAH
I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but I never do. Videos for instructions on how to braid a six-strand challah can be found by entering "braiding a 6-strand challah" into the Search box at http://www.youtube.com (I originally saw the one by MayaSophia, on her blog). I always braid mine with the six-strand method now (shown in my picture), because it looks so pretty! *NOTE*: Prep time does NOT include time it take for the dough to rise.
Provided by Greeny4444
Categories Yeast Breads
Time 55m
Yield 1 large loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
- In a large bowl, beat 2 eggs. Put the egg yolks in a 1/3 measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this into the bowl with the eggs and pour in the yeast mixture, butter, salt, and remaining (2 tablespoons + 2 1/2 tsp.) sugar. Gradually mix in the flour until the dough is firm enough to handle.
- Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading.
- Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
- Cut the dough into 3 even portions and roll into long ropes. Press one set of ends together, and braid and tuck the other set of ends under, pressing gently (see the intro, above, for a video link to braiding a six-strand challah).
- Place the loaf on a greased baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
- Preheat the oven to 350 degrees F.
- Whisk the remaining egg in a small bowl. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
- Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
- *To make rolls: Follow the steps to prepare the dough, and let it rise until it is doubled in size. Divide the dough into 15-16 even pieces (about 2 oz. [weight] each), and craft into desired shape. Brush with egg wash (as you would the bread), and bake at 350 degrees F for 20 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 159.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 71.6, Sodium 256.1, Carbohydrate 23.9, Fiber 0.9, Sugar 2.5, Protein 4.8
Tips:
- Activate the yeast properly: Use warm water (110-115°F) and add sugar to it. Let it sit for 5-10 minutes until the yeast is foamy. This ensures that the yeast is active and will help the dough rise properly.
- Knead the dough well: Kneading the dough develops the gluten, which gives the challah its chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: This will help the dough to double in size. You can place the dough in a warm oven with the light on, or in a sunny spot.
- Shape the dough: You can shape the dough into a variety of shapes, such as a braid, a round loaf, or a star. Be creative and have fun with it!
- Bake the challah at a high temperature: This will give the challah a golden brown crust. Bake the challah for 30-35 minutes, or until it is cooked through.
- Glaze the challah with maple syrup: This will give the challah a sweet and sticky glaze. You can also sprinkle the challah with sesame seeds or poppy seeds before baking.
Conclusion:
This eggless challah recipe with maple syrup glaze is a delicious and easy-to-make bread that is perfect for any occasion. It is soft, fluffy, and has a slightly sweet flavor. The maple syrup glaze adds a touch of sweetness and shine. This challah is sure to be a hit with your family and friends.
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