Best 2 Sys Challah Recipes
In the realm of Jewish cuisine, few dishes hold a more prominent place than challah, the traditional braided bread that graces Shabbat and holiday tables. With its rich history, symbolic significance, and delectable taste, challah has captured the hearts and palates of people worldwide. This comprehensive guide presents a diverse collection of challah recipes, catering to various dietary needs and skill levels. From the classic egg challah, a symbol of prosperity and abundance, to the vegan and gluten-free variations, this article offers a recipe for every baker and palate. Discover the secrets to creating the perfect challah, from selecting the finest ingredients to mastering the intricate braiding techniques. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process, ensuring a delightful and memorable baking experience.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CHALLAH
Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in a better-tasting challah. Look for bread flour with a high protein content (11-13%), and use fresh yeast that is not past its expiration date.
- Proof the yeast properly: Proofing the yeast helps to ensure that it is active and will produce a good rise. To proof the yeast, dissolve it in warm water (105-115°F) with a little sugar. Let it sit for 5-10 minutes, until it becomes foamy and bubbly.
- Knead the dough properly: Kneading the dough develops the gluten, which gives challah its characteristic chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The dough should rise in a warm place (75-85°F) until it has doubled in size. This will usually take about 1-2 hours.
- Bake the challah at a high temperature: Challah should be baked at a high temperature (375-400°F) for a short amount of time. This will give it a crispy crust and a fluffy interior.
Conclusion:
Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a popular choice for Jewish holidays and celebrations. With a little practice, you can make challah at home that is just as good as anything you can buy from a bakery. So next time you're looking for a special bread to serve your family and friends, give challah a try.
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