Best 2 Everything Challah Recipes
In the realm of Jewish cuisine, few breads hold a more prominent place than the delectable challah. This iconic braided bread, often associated with the Sabbath and other joyous occasions, has captivated taste buds for centuries with its soft, fluffy interior and golden-brown crust. Our collection of challah recipes offers a delightful journey through various renditions of this beloved bread, catering to diverse tastes and dietary preferences. From the classic egg challah, a symbol of abundance and nourishment, to the vegan challah, a plant-based interpretation that doesn't compromise on flavor, our recipes provide a comprehensive guide to crafting this culinary masterpiece. Embark on this delightful culinary adventure and discover the perfect challah recipe to elevate your next gathering or simply indulge in the comforting goodness of homemade bread.
Here are our top 2 tried and tested recipes!
EVERYTHING SPICED CHALLAH TURKEY PASTILLA
Provided by Eric Greenspan
Time 2h
Yield 8 servings
Number Of Ingredients 23
Steps:
- For the challah: In a small bowl, combine yeast, sugar and water. Whisk to dissolve, then add eggs and salt and whisk again. Place yeast mixture into the bowl of a stand mixer fitted with a dough hook. With mixer on medium speed, gradually add flour. When dough holds together, it is ready for kneading.
- Turn dough onto a floured surface and knead until smooth. Place dough in a bowl lightly greased with vegetable oil. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size.
- For the turkey filling: In a medium cast-iron skillet over medium heat, add olive oil. When shimmering, add ginger and onion and saute until browned, 3 to 4 minutes. To the skillet, add turkey, pistachios, raisins, cinnamon, and chili powder. Saute until turkey is cooked through, 8 to 10 minutes. Set aside to cool.
- For the everything spice: Place the onion flakes, dried garlic, salt, caraway seeds, poppy seeds and sesame seeds in a bowl; mix and set aside.
- To assemble: Preheat the oven to 375 degrees F.
- Turn dough onto a floured surface and roll into a rectangle approximately 1/8-inch thick. Cut into 3-inch squares. Spoon 2 tablespoons turkey filling on top of each square. Fold up the sides to form dumplings and crimp the tops. Place top-side down on a baking sheet, leaving about 2 inches between each pastilla. In a small bowl whisk egg with 1 tablespoon water. Brush pastillas with the egg wash, then sprinkle with the everything spice.
- Bake until golden brown, about 25 minutes. Cool, then dust with powdered sugar and serve.
MOST AMAZING CHALLAH
I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!
Provided by Palsar7
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 32
Number Of Ingredients 10
Steps:
- Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
- Grease baking sheets, or line them with parchment paper and set aside.
- Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
- Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
- Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 42.7 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 515.2 mg, Sugar 5 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your challah.
- Make sure your water is warm, but not too hot. The ideal temperature is between 105 and 115 degrees Fahrenheit.
- Dissolve the sugar in the water before adding the yeast. This will help the yeast to activate and grow.
- Let the dough rise in a warm place until it has doubled in size. This will take about an hour.
- Punch down the dough and divide it into 3 or 4 equal pieces. Roll each piece into a long rope and braid them together.
- Place the braided challah on a greased baking sheet and let it rise for another 30 minutes.
- Bake the challah in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
Conclusion:
Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a popular choice for holiday meals. With a little practice, you can easily make challah at home. Just remember to use fresh ingredients, follow the recipe carefully, and let the dough rise properly.
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