Best 4 Michell Jennys Challah Recipes
In the realm of Jewish cuisine, few breads hold a place as cherished as challah. With its golden-brown crust, soft and fluffy interior, and a distinctive egg wash that imparts a beautiful sheen, challah is a culinary treasure that transcends time and occasion. This versatile bread can be enjoyed on its own, used for sandwiches, or transformed into French toast, offering a delightful culinary experience in every bite.
This article presents a collection of carefully curated challah recipes that cater to diverse dietary preferences and skill levels. From the classic egg challah, a timeless recipe passed down through generations, to the vegan challah, a plant-based rendition that doesn't compromise on taste, these recipes offer a challah for every palate. For those seeking a healthier option, the whole wheat challah incorporates the goodness of whole wheat flour, while the gluten-free challah provides a delicious alternative for those with gluten sensitivities.
Whether you're a seasoned baker or just starting your culinary journey, these recipes provide clear and detailed instructions, guiding you through each step of the process. With helpful tips, variations, and troubleshooting advice, you'll be able to create a perfect challah that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure with these exceptional challah recipes.
MY FAVORITE CHALLAH
Provided by Joan Nathan
Categories project, side dish
Time 1m
Yield 2 challahs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
- To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
MICHELL JENNY'S CHALLAH
This our family favorite. The recipe was a gift from my best friend.
Provided by Ione Walker
Categories Challah
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Place water, salt, honey, eggs, melted butter or margarine, flour, and yeast in order given into the bread machine. Set the machine to Dough cycle, and start.
- Remove dough from the machine after first rising. Divide dough into three or four equal pieces. Braid the pieces, and tuck the ends under; pinch to seal. Place on a greased baking tray. This bread can also be made in a 9 x 5 inch greased loaf pan. Allow to rise until doubled in size.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the crust is a deep golden brown, about 35 to 45 minutes.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 30.3 g, Cholesterol 32.9 mg, Fat 4.1 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 265.2 mg, Sugar 4.8 g
MICHELL JENNY'S CHALLAH
Steps:
- Place water, salt, honey, eggs, melted butter or margarine, flour, and yeast in order given into the bread machine. Set the machine to Dough cycle, and start. Remove dough from the machine after first rising. Divide dough into three or four equal pieces. Braid the pieces, and tuck the ends under; pinch to seal. Place on a greased baking tray. This bread can also be made in a 9 x 5 inch greased loaf pan. Allow to rise until doubled in size. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until the crust is a deep golden brown, about 35 to 45 minutes.
MICHELL JENNY'S CHALLAH [73]
Steps:
- Place water, salt, honey, eggs, melted butter or margarine, flour, and yeast in order given into the bread machine. Set the machine to Dough cycle, and start. Remove dough from the machine after first rising. Divide dough into three or four equal pieces. Braid the pieces, and tuck the ends under; pinch to seal. Place on a greased baking tray. This bread can also be made in a 9 x 5 inch greased loaf pan. Allow to rise until doubled in size. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until the crust is a deep golden brown, about 35 to 45 minutes.
Tips for Perfect Challah
- Use fresh ingredients: High-quality ingredients will result in a better-tasting challah. Make sure your yeast is active and your butter is fresh and unsalted.
- Measure your ingredients accurately: Baking is a science, so it's important to measure your ingredients accurately. This will ensure that your challah turns out the way it's supposed to.
- Proof your yeast: Proofing your yeast is essential for ensuring that it's active and will help your challah rise properly. To proof your yeast, dissolve it in warm water with a little sugar and let it sit for 5-10 minutes until it becomes foamy.
- Knead your dough properly: Kneading the dough is what develops the gluten in the flour, which gives challah its signature chewy texture. Knead your dough for at least 5 minutes, or until it is smooth and elastic.
- Let your dough rise in a warm place: The ideal temperature for rising dough is between 75-85 degrees Fahrenheit. You can let your dough rise in a warm oven or in a warm spot in your kitchen.
- Shape your dough: Once your dough has risen, you can shape it into a variety of shapes. Traditional challah is braided, but you can also make round challahs or even challah rolls.
- Bake your challah: Challah is typically baked at a high temperature of 350-400 degrees Fahrenheit for 30-40 minutes, or until it is golden brown.
Conclusion
Challah is a delicious and versatile bread that's perfect for any occasion. Whether you're making it for a special holiday or just for a weekend brunch, these tips will help you make the perfect challah every time. With a little practice, you'll be able to make challah like a pro. So what are you waiting for? Get baking!
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