WATER CHALLAH
According to our family's Sephardi custom, we cannot make 'HaMotzi' on anything that contains more than a minimal amount of sugar or any eggs. (Although you may use an egg wash or honey or other sweet additions on the outside). When I have to bake Challah this is what I do. For Rosh Hashannah our tradition is use anise seeds instead of extra sugar or raisins and shape the dough in discs with a grid on top.
Provided by baezus
Categories Breads
Time 3h
Yield 2-8 loaves
Number Of Ingredients 10
Steps:
- Proof yeast by taking 3 cups of luke warm (should feel pleasantly warm on wrist and be about 105-110F; if too hot it will kill the yeast) in a 4 or more cup measuring cup and add 4 Tbs. of instant yeast and 2 Tbs. of sugar. Mix a little. When it reaches the top of the 4 cup mark it is done.
- Meanwhile mix bread flour and salt. [For Rosh Hashannah I add the anise seeds.] Add oil and proofed yeast and water. Knead until smooth, adding flour if dough is too sticky or warm water if too stiff.
- Oil a large mixing bowl. Place dough in bowl, turning once to coat. Cover loosely with a damp towel and allow to rise until doubled (time depends upon warmth of house but with this much yeast maybe as little as 30 minutes to 1 hour).
- When doubled punch down, knead gently folding over. [Now is a good time to separate the challah for the bracha.] Divide into halves, quarters, or eighths depending on size of loaf or smaller for rolls. Shape in braids, discs, rounds, etc. as preferred. Place on greased cookie sheets or whatever shape pan preferred. Cover loosely with towel and allow to rise another hour.
- Preheat oven to 350 degrees. Brush each loaf with beaten egg if desired. [If using discs for Rosh Hashannah: use a sharp blade to cut a tic-tac-toe grid on each disc.] Sprinkle with sesame or poppy seeds if desired.
- Bake 30 minutes or until golden and sounds hollow when tapped on the bottom. Remove and cool on racks.
Nutrition Facts : Calories 2883.5, Fat 62.5, SaturatedFat 5.2, Sodium 3523.8, Carbohydrate 499.4, Fiber 23.3, Sugar 14.3, Protein 74.3
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Tahir Anwar
[email protected]I'm so glad I found this recipe. My family loved the challah and it was so easy to make!
Wal Shuwa
[email protected]This is the best challah recipe I've tried. The bread was soft, fluffy, and had a beautiful golden crust.
Akash Khan niloy
[email protected]5 stars! This challah is everything I've ever wanted in a bread. Thank you!
Cake Light
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Kgomotso Walter
[email protected]This recipe is a game-changer! My challah always used to come out dense and dry, but this one was light and fluffy. Highly recommend!
Kelvin Abijah
[email protected]Just wanted to say that this is the most delicious challah I've ever had. Thank you for sharing this recipe!
Shafaq naz
[email protected]First time making challah and it was a success! The bread was delicious and everyone loved it. Thanks for the great recipe!
Asim Bilal
[email protected]Not a baker, but this recipe made me feel like one! The instructions were clear and easy to follow, and the challah turned out amazing. So proud of myself!
Karim Amr
[email protected]I've made challah many times before, but this recipe is by far the best. The dough was easy to work with and the bread baked up beautifully. Will definitely be making this again!
Talulla Glas'Ualas
[email protected]This challah recipe is a keeper! The bread turned out soft, fluffy, and had a beautiful golden crust. I followed the recipe exactly and it was perfect.