Best 4 Guatemalan Challah Recipes

GUATEMALAN CHALLAH

Steps:

• In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let sit uncovered for 20 minutes, or until it begins to ferment and puff up slightly.
• Whisk 2 eggs, oil, salt, sugar and cardamom into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar are dissolved.
• Stir in the remaining flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. Knead in the raisins just until they are equally distributed.
• Place the dough in the bowl and cover, set aside to rise until doubled in bulk, up to 2 hours depending on the temperature of your kitchen.
• Line baking sheets with parchment paper. Divide the dough into two 1-pound portions for loaves, or 16 rolls.
• Braid or shape as desired, position on the prepared sheets and cover again to rise until tripled in size, up to 1 1/2 hours.
• Thirty minutes before baking, put oven racks in upper and lower third positions and preheat to 350°F.
• Beat remaining egg with a pinch of salt for glazing the bread.
• When the loaves have tripled in size and stay indented when gently pressed with a fingertip, brush with the egg glaze. If desired, sprinkle with sesame or poppy seeds.
• Bake rolls for 15-20 minutes, loaves for 25-35 minutes, until well-browned. You may tent them with foil if they are browning too quickly.
• Remove from oven to cool on racks.
• Freezes well.

NORA'S CHALLAH

Steps:

• Place the dough hook on a Kitchenaid mixer.
• In the mixing bowl, dissolve the yeast in the warm water.
• Stir in 2 of the eggs, olive oil and honey, then add the salt.
• Place the bowl on the mixer, turn it on at a low speed and slowly begin adding the flour, a few tablespoons-ful at a time.
• Depending upon the time of year and the humidity in your kitchen, you may need to add more flour or a few more drops of water to get the right consistency. Only add a few spoons-ful at a time. The kneaded dough, when patted, should feel firm, smooth and not sticky. BE PATIENT. Knead for a while (or mix) before you decide if you need to adjust the flour or water. For all you mamas and daddies out there, the best test I was ever told when feeling the dough to see if it was ready was that when patted, it would feel like patting a baby's bottom.
• Once the dough is kneaded, place the ball of dough in a zip top bag that you have coated the inside with cooking spray.
• Place the zip top bag in a refrigerator overnight.
• The next day, when ready to bake, remove the dough from the fridge and let it rest on the countertop for about 45 minutes.
• Remove the dough from the bag, punch it down and divide into 3 ropes.
• Coat a baking sheet with cooking spray, then braid the challah on the baking sheet.
• Brush the finished challah with a mixture of one egg and a tablespoon of cold water that has been whisked together.
• Sprinkle with kosher salt or sesame seeds if desired.
• Bake at 350 degrees for 30 minutes.

GARLIC HERB CHALLAH

Steps:

• Load all ingredients in the order listed into bread machine. Water through yeast.
• To make challah, select dough only setting.
• To make sandwich bread, select large loaf.
• When dough-only cycle is done, remove dough from machine and place on well floured surface. Dust top of dough with flour and press out air bubbles.
• Pre-heat oven to 350 degrees farenheit.
• Roll dough into rectangle, then roll into rope (as if you were making cinnamon rolls.) Cut rope into 3 or 6 pieces. Roll each of these pieces into balls, cover with towel and set in a warm place free from drafts. let rest 15 minutes.
• Next, roll each ball into a rope about 8 or 9 inches long. Braid, set in baking pan lined with parchment paper or corn meal. Cover with towel and let rest 45 minutes. (I put mine on top of the stove so it can enjoy the warmth from the oven.).
• Brush with beaten egg. Sprinkle with sesame seeds if desired. Place in oven and bake for 35 minutes or when nicely browned and sounds hollow when tapped on the bottom.

THE CHALLAH LADY'S HEAVENLY CHALLAH

Steps:

• Dissolve yeast, water, and 1 tablespoon of sugar in a bowl until nice and bubbly.
• Add rest of sugar and oil.
• Add eggs and mix well.
• Pour mixture into extra-large bowl. Add sifted flour.
• Add salt.
• I do not use bread machine so these are my direction for doing it by hand:.
• Combine flour with rest of the ingredients with your extra flour close at hand as you will need it. Combine and combine by squeezing, turning the dough over and punching the dough down again and again. Add flour as needed until it feels smooth and not sticky at all. The dough should bounce back very quickly when you punch it down.( You will be kneading the dough for about 10-15 minutes). If the dough feels too dry because you added too much flour then tablespoon by tablespoon add a little oil and alternately with water if needed.
• Oil your large bowl, place your dough inside and then oil the top of the dough as well (can use an oil spray) and place your dough in a warm spot in your kitchen. Cover the dough with a wet towel (not dripping wet) and wait until it has doubled in size.
• Braid or shape into loaves.
• Let rise until the loaves double in size.
• Paint loaves with an egg-white and sprinkle with sesame or poppy seeds.
• Bake at 350 for 45-60 minutes until the challah are golden brown and the bottoms make a hollow noise when you give a little patting to them.