Best 3 Elevated Challah Recipes
Indulge in the delightful world of challah, a traditional Jewish bread that holds a special place in many cultures and celebrations. This elevated challah recipe takes the classic to new heights, resulting in a golden-brown, pillowy-soft masterpiece that will tantalize your taste buds. The step-by-step guide included ensures that even novice bakers can achieve perfection. From the initial sponge to the final proof, each step is meticulously explained, ensuring a successful baking experience. Elevate your baking skills and create a challah that will become the centerpiece of your next gathering. Along with the classic challah recipe, this article also offers variations to cater to different dietary preferences and tastes. Discover the secrets of creating a gluten-free challah, perfect for those with gluten sensitivities. For those who prefer a sweeter bread, the honey challah recipe adds a touch of sweetness to the traditional flavor. And for those who love the savory notes of garlic, the garlic challah is a must-try. Whichever recipe you choose, you'll be creating a delicious and memorable challah that will be cherished by all.
Check out the recipes below so you can choose the best recipe for yourself!
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 we never do.
Provided by greeny4444
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h20m
Yield 14
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 measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining 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 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a 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 (175 degrees C). Whisk the remaining egg in a cup with a fork. 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.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 27.3 g, Cholesterol 78.2 mg, Fat 5.4 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 291.8 mg, Sugar 3.1 g
ELEVATED CHALLAH
This is my favorite yeasted bread recipe. I got it from Marcy Goldman's Treasury of Jewish Holiday Baking (The New Bread, or Whallah). It is the first bread recipe I had actually turn out! I live in Colorado, which is higher elevation than most places, so I had to figure out how to adjust recipes. I'm leaving the ingredients the way the recipe was, since most people are closer to sea level. For anyone interested: better flour makes better bread. I buy the expensive organic flour at the local health food store for bread and use cheaper flour for cookies and quick breads.
Provided by Abi Fae
Categories Yeast Breads
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yeast, warm water, and the 1/2 teaspoon of sugar or honey. Let it stand until it is fully dissolved. It should divide (watching yeast grow is cool!) and look frothy.
- Add the oil, sugar, salt, and malt syrup. Since I use turbinado sugar or honey, I try to make sure the sugar is dissolved or the honey melted through before I add flour.
- Slowly add the flour (about one cup at a time) mixing well between each addition. Use your hands to mix it once it gets stiff, if you want. I like getting elbow deep when I make bread. In higher elevations, it takes seven cups of flour.
- The bread should feel smooth and velvety.
- Knead the dough for 6-8 minutes (in higher elevations, it definitely takes the full 8). The dough should be firm, but soft. When you poke at it, it slowly regains its shape, but is still dented.
- Shape the dough into a ball. Put it in a well greased bowl and cover it. I like to put the bowl in a plastic bag and then throw a towel over the top. Let it rise until doubled in bulk. This should be around 45 minutes.
- Again, for anyone else in higher elevations, we have to change it. This bread does better if you coat your hands in oil and lightly coat the top of the bread. Also, it takes more like an hour to rise.
- Punch the dough. Shape it however you like. The recipe calls for three balls placed in a 12x5 inch pan together, or side by side on a baking sheet. This bread works well for hamburger buns, meat pastie rolls, just about anything, so have fun!
- Just make sure to coat the pan with oil, or use parchment paper on a baking sheet.
- Let rise again until doubled. Same thing - cover the bowl in a plastic bag and a towel and let it be. This takes 45 minutes in higher elevations, probably closer to half an hour at lower elevations.
- Preheat oven to 375 f.
- Remove bread from the plastic and bake for 30-35 minutes.
Nutrition Facts : Calories 318.8, Fat 6.7, SaturatedFat 0.9, Sodium 487.1, Carbohydrate 56.8, Fiber 2, Sugar 8.7, Protein 7.1
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:
- Use high-quality ingredients. This will make a big difference in the final product.
- Make sure your water is warm, but not hot. Hot water will kill the yeast and prevent it from rising.
- Proof your yeast before you add it to the dough. This will ensure that it is active and will help the dough rise properly.
- Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour and make the bread chewy.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
- Bake the bread in a preheated oven. This will help create a crispy crust.
- Let the bread cool completely before slicing it. This will help prevent it from crumbling.
Conclusion:
Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With a little planning and effort, you can easily make challah at home. So next time you're looking for a special bread to serve, give this elevated challah recipe a try.
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