Best 2 Jewish Sweet Challah Bread Recipes
In the realm of Jewish cuisine, challah bread stands as a symbol of tradition, unity, and sweet indulgence. This delectable bread, often braided and topped with a golden crust, is a staple at Jewish celebrations and a beloved treat enjoyed by people of all backgrounds. Jewish sweet challah bread, in particular, elevates the classic recipe with the addition of tantalizing flavors and textures. This article presents a collection of Jewish sweet challah bread recipes that cater to diverse tastes and dietary preferences. From the classic egg challah to the innovative chocolate-filled challah, each recipe promises a unique culinary experience. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you through the process of creating this cherished bread. So, embark on a delightful journey into the world of Jewish sweet challah bread and savor the sweet moments of life with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
CHALLAH I
Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.
Provided by Joan Callaway
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h40m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
- Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g
SWEET CHALLAH BREAD
I started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy!
Provided by MizEmerilLagasse
Categories Yeast Breads
Time P1DT30m
Yield 2 medium loaves
Number Of Ingredients 13
Steps:
- In a large mixing bowl, stir together the water, honey and yeast.
- Let stand for 5 minutes.
- Stir in 1 cup bread flour, and cover with a towel.
- let stand for 30 minutes.
- Stir in the olive oil, whole egg, and egg yolks until very well mixed.
- Add the salt, sugar, and the rest of the flour.
- You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
- Place dough in a large greased mixing bowl and let rise for 1 hour.
- Place dough in the refrigerater and let rise over night or at least 6 hours.
- Turn dough out on a corn mealed surface and cut it into two proportional pieces.
- Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
- Let dough rise for 1 hour and preheat your oven to 375F.
- Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
- Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
- Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
- Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).
- Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
- **Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!
Nutrition Facts : Calories 1599.3, Fat 42, SaturatedFat 8.5, Cholesterol 506.9, Sodium 1402.4, Carbohydrate 271.4, Fiber 7, Sugar 102.3, Protein 34.9
Tips:
- Use fresh yeast: Old or inactive yeast can result in a flat or dense challah. Ensure your yeast is fresh and active by checking its expiration date and testing it before using it in the recipe.
- Proof the yeast: Proofing the yeast allows it to become active and bubbly, ensuring it will work effectively in the dough. To proof the yeast, combine it with warm water and a small amount of sugar in a bowl. Let it sit for 5-10 minutes until it becomes foamy.
- Use the proper amount of salt: Salt not only adds flavor to the challah but also helps control the yeast's activity. Too much salt can inhibit the yeast's growth, resulting in a dense or heavy challah. Follow the recipe's salt measurements accurately.
- Knead the dough properly: Kneading the dough develops the gluten, giving the challah its characteristic chewy texture. Knead the dough for at least 5-7 minutes, or until it becomes smooth and elastic. You can knead the dough by hand or use a stand mixer with a dough hook.
- Let the dough rise in a warm place: The dough needs time to rise and double in size before baking. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the dough properly: Before baking, the dough needs to be shaped. You can braid the dough into a traditional challah shape or form it into a round loaf. Make sure to seal the edges of the dough well to prevent it from unraveling during baking.
- Brush the challah with egg wash before baking: Brushing the challah with egg wash before baking gives it a golden brown crust and a shiny appearance. Egg wash is made by whisking together an egg and a small amount of water.
- Bake the challah at the proper temperature and time: The baking temperature and time can vary depending on the recipe. Generally, challah is baked at a temperature between 350°F and 375°F for about 30-40 minutes, or until it is golden brown and sounds hollow when tapped.
Conclusion:
Baking Jewish sweet challah bread is a delightful and rewarding experience that connects you with tradition and brings joy to your table. By following the tips mentioned above and carefully adhering to the recipe's instructions, you can create a beautiful, delicious, and symbolic challah that will impress your family and friends. Whether you're a seasoned baker or a beginner, embarking on this culinary journey will fill your kitchen with the warmth and aroma of freshly baked challah, making it a memorable and cherished occasion.
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