Best 3 Moms Multigrain Challah Recipes
In the realm of Jewish cuisine, challah takes center stage as a delectable braided bread traditionally served during Shabbat and other festive occasions. This multigrain challah recipe offers a unique twist on the classic, incorporating the goodness of whole wheat flour, oats, and flaxseed. With its fluffy texture, nutty flavor, and beautiful golden crust, this challah is sure to be a hit at your next gathering. The detailed instructions and helpful tips provided in this article will guide you through the process of crafting this delectable bread. Additionally, you'll find variations for creating a vegan and egg-free version, as well as a smaller batch option for those who prefer a more intimate gathering. Whether you're a seasoned baker or just starting your culinary journey, this multigrain challah recipe is sure to become a staple in your kitchen. Embrace the joy of baking and indulge in the delicious tradition of challah with this remarkable recipe.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S CHALLAH
Some of the best holiday memories come from recipes passed down through the generations. Jenn Louis's Mom's Challah, a braided yeasted bread rich in Jewish tradition, is just that. But don't let holidays like Hanukkah limit you. Challah is good to have around all the time, whether to make French toast or to eat slathered with butter.
Provided by Jenn Louis
Categories side-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Dough: In the bowl of a stand mixer, whisk yeast and water to fully dissolve yeast. Add sugar, orange juice, salt, melted butter, and 2 eggs, and whisk to combine. Then add raisins and flour. Attach a dough hook and mix on low speed just until the dough comes together and is not sticky. Mix an additional 2 minutes, the last 15 seconds on medium speed.
- Turn dough onto a work surface and knead a few times to bring it together, then place in a large buttered bowl. Place plastic wrap over dough, making sure to lightly tuck the plastic around the sides of the dough. Allow dough to rise until doubled in size, about 60-90 minutes.
- The dough is ready when you can press your finger into the dough and it holds the indentation. Gently move the dough onto your work surface in one piece. Cut the dough into thirds and, without deflating the dough too much, roll each piece into a strand about 10 inches long. Lay the strands out parallel to each other, and pinch them together at one end. Pull the rightmost strand over the center one, then the left over the new center, alternating until you have a tightly finished braid and can pinch the end together. At this point, you can wrap the braid around itself to form a "turban" and seal the ends together. If it doesn't look right, just unbraid and try again! Place challah on a parchment-lined baking tray and cover with plastic wrap. Allow to rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F.
- Whisk the remaining egg with 2 tablespoons water in a bowl. Glaze the top and sides of the challah with this egg wash, then bake 35-45 minutes.
- To test if the challah is fully cooked, tap on its bottom-it should sound hollow. Let cool 30 minutes. Serve. (And remember, if you're eating it fresh, tear it apart with your hands!)
MY FAVORITE CHALLAH
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.
Provided by Joan Nathan
Categories project, side dish
Time 1h
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 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.
- If baking immediately, 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.
MOM'S MULTIGRAIN CHALLAH
Number Of Ingredients 17
Steps:
- Bake at 350'
Tips:
- Use a digital kitchen scale to accurately measure ingredients for consistent results.
- For a softer, more tender challah, use bread flour instead of all-purpose flour.
- Make sure the water is lukewarm (about 110°F) before adding it to the yeast. This will help activate the yeast and ensure a good rise.
- If you don't have a stand mixer, you can knead the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size. This will usually take about 1-2 hours.
- Before baking, brush the challah with an egg wash made from one egg beaten with a tablespoon of water. This will give the challah a golden brown crust.
- Bake the challah in a preheated oven at 350°F for 30-35 minutes, or until it is golden brown and cooked through.
Conclusion:
Mom's Multigrain Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With its soft and tender texture, slightly sweet flavor, and beautiful golden brown crust, this challah is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to serve at your next meal, give Mom's Multigrain Challah a try. You won't be disappointed.
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