Best 2 Water Challah Recipes

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**Water Challah: A Culinary Masterpiece Steeped in Tradition**

Challah, a delectable Jewish bread with a rich heritage, takes center stage in this culinary exploration. This article unveils two extraordinary recipes for water challah, inviting you on a journey of taste and tradition. Discover the classic Water Challah, a quintessential Jewish bread revered for its simplicity and purity, and be captivated by the tantalizing Vegan Water Challah, a plant-based rendition that caters to a variety of dietary preferences. Both recipes are meticulously crafted, providing detailed instructions and expert guidance to ensure a successful baking experience. Immerse yourself in the art of challah making, a testament to the enduring legacy of Jewish cuisine.

Here are our top 2 tried and tested recipes!

WATER CHALLAH



Water Challah image

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

10 cups bread flour
2 tablespoons sugar
3 cups luke warm water
1 tablespoon salt
4 tablespoons instant yeast
1/2 cup canola oil
4 tablespoons sesame seeds (optional)
4 tablespoons poppy seeds (optional)
2 tablespoons anise seeds (optional)
vegetable oil cooking spray

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

WATER CHALLAH



Water Challah image

From "Dining In" ... posted in response to someone's search for a water challah recipe. I did use Splenda in place of the sugar and replace half of the oil with applesauce, but otherwise I followed the recipe exactly... until it came to the part where I was supposed to braid it into pans. I baked them directly on the cookie sheets, so I probably should have reduced the baking time. They were a bit overdone because of that, but taste-wise, they were just like any bakery water challah I've had.

Provided by brokenburner

Categories     Yeast Breads

Time 5h

Yield 4-6 challos, 48 serving(s)

Number Of Ingredients 7

2 ounces fresh yeast
5 cups warm water
5 tablespoons sugar
5 lbs flour
2 tablespoons salt
1/4 cup oil
egg, for glazing

Steps:

  • Crumble the yeast into the water, add sugar, and let bubble. Add flour. Mix well. Add remaining ingredients and knead to a soft dough. The dough has to be kneaded very well. Even if it seems like too much flour, keep kneading until it is all incorporated. Let rise 1 to 1 1/2 hours.
  • Separate challah and braid (the dough shouldn't need extra flour) into pans. Once braided, let the challos rise 1 1/2 to 2 hours (for light, airy texture). Preheat oven to 250. Brush challos with egg and place in oven.
  • After 10 minutes, raise oven temperature to 450 for 10 minutes, then lower to 350 and bake for 25 minutes. Remove from pans onto cookie sheet and bake at 350 for an additional 10 minutes.

Nutrition Facts : Calories 188.5, Fat 1.6, SaturatedFat 0.2, Sodium 292.5, Carbohydrate 37.6, Fiber 1.4, Sugar 1.4, Protein 5

Tips:

  • Use bread flour for a chewier challah: Bread flour has a higher protein content than all-purpose flour, which results in a chewier texture. If you don't have bread flour, you can substitute all-purpose flour, but your challah may not be as chewy.
  • Dissolve the sugar in the water before adding the yeast: This will help to activate the yeast and ensure that it ferments properly. If you add the yeast directly to the water, it may not dissolve evenly and may not activate properly.
  • Knead the dough for at least 5 minutes: Kneading the dough helps to develop the gluten, which gives the challah its structure and texture. If you don't knead the dough for long enough, it may not rise properly.
  • Let the dough rise in a warm place: The ideal temperature for rising dough is between 75 and 85 degrees Fahrenheit. If you let the dough rise in a cooler place, it will take longer to rise. If you let the dough rise in a warmer place, it may rise too quickly and may not have a chance to develop its full flavor.
  • Bake the challah at a high temperature: Baking the challah at a high temperature will help to create a crispy crust and a soft, fluffy interior. If you bake the challah at a lower temperature, it may not brown properly and may not have a crispy crust.

Conclusion:

Water challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect water challah every time. So next time you're looking for a delicious and easy-to-make bread, give water challah a try!

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