#challahrecipe

[trapdoormaker]

Traditional Challah Discover the artisanal artistry behind our classic Traditional Challah recipe, passed down through generations. Join us in savoring this delightful tradition.

[christianmyer]

Challah in the traditional manner Discover the artisanal artistry behind our classic Traditional Challah recipe, passed down through generations. Join us in savoring this delightful tradition.

[ronniefein]

First post Passover challah. There’s a key inside! Slice carefully. Shabbat shalom. #challah #challahbread #challahrecipe #challahbaker #shlisselchallah #shlisselchallah🔑 https://www.instagram.com/p/Cc8cf9_LGEn/?igshid=NGJjMDIxMWI=

[stephanie-landon]

Mmm fresh challah! Challah recipe on the blog, link in bio search “The Best Challah Bread” or 👇🏻 https://stephanielandon.wordpress.com/2021/05/02/the-best-challah-bread/ #challah #shabbat #shabbatshalom #challahbraiding #challahrecipe #kosherfoodie #jewishfoodie #kosherfood #jewishfood #jewishrecipes #kosherrecipes #kosher #koshercooking #kosherkitchen #kosherfood #instagood #foodie #yum #foodphotography #foodgasm #foodlover #foodpics #foodpic #foodstagram #foodblogger #foodblog #feedfeed #instayum #food #baking #baker https://www.instagram.com/stephanie_landon/p/CXjerKav1q6/?utm_medium=tumblr

[ronniefein]

Want to learn how to make challah? Join me as I demonstrate live from @14streety tomorrow May 22 at 2 p.m. I’m using my grandma’s award winning 100 year old recipe! #challah #challahbread #challahrecipe #14streety #livedemo #livechallahdemo #shabbatshalom #shabbat #shabbatchallah https://www.instagram.com/p/CAcyq2Eg0xV/?igshid=130vmpfc9e6l7

[prettyediblestylist]

Chocolate-Marbled Challah Bread (& Traditional Challah bread)

So right now, I have a new-found determination to embrace this time of year. Don’t get me wrong, there are a few obvious positives; warm, cosy & preferably fluffy slippers, hot chocolate with whipped cream, the changing colours - an excuse to slow down and stay in! - but above all, the bread cravings well and truly take hold…and in particular, a comforting longing to embrace my Jewish roots with Challah;  the mildly decadent and seriously delicious sweet bread. It’s almost like I have an automatic switch into comfort mode - and I’m happy to admit defeat. Baking and ‘breaking’ this bread with others holds especially dear memories for me as a child and precious time spent with my grandfather. He used to compare this bread to the fluffiest and most ethereal clouds in the sky; ‘with every bite a kind of magic takes hold, transporting you into a dream-like world’. I think it was his way of saying that Challah was heavenly comfort food for him - I never disagreed. 

Challah is characterised by its aforementioned cloud-like shape - and luxurious soft texture - which in turn is created by the amount of eggs used compared to other breads. Instead of butter, it has oil added, making this a great dairy-free friendly bread. To bake it at home is to have your kitchen swallowed whole by the ridiculously good sweet aromas.  I don’t know if it is the eggs, oil or extra sugar in there, but it puts all other fresh bread-baking smells before it to shame - the kind of glorious scent you only wish could be bottled forever. If only! 

The recipe below makes two loaves. I show you how to make both a traditional 6-plait plain loaf with poppy seeds, and a next-level delicious variation with marbled chocolate as above.  It freezes well so I definitely recommend you reap the full rewards with both, but the recipe can easily be halved if you would prefer to make just one or the other. 

The challah is the queen of beauty pageant breads. This is partly due its pretty traditional 6-plait exterior which may seem a little daunting at first to recreate, but I’d definitely recommend giving it a go. I actually find the process very calming and once you get the gist of it, you’ll be away. You Tube videos can prove very useful here! (I found this to be the best one for me 6-plait method) If all else fails, you can always simplify the process with a 3-plait bread, or just stick to a basic oval loaf if that feels the most comfortable. One of my favourite things about the irresistible  of Challah though is its golden, shiny crust which is simply created by a two-egg wash method. The secret’s officially out! 

Chocolate-Marbled Challah Bread and Traditional Challah Bread with poppy seeds

Traditional Challah is often studded with raisins and served at New Year. If this addition tickles your fancy, you can easily add raisins or sultanas instead of the chocolate chunks. Straight loaves of braided challah are eaten throughout the year and round challahs typically takes its place on the Sabbath. 

Total time about 1 hour, plus 2 ½ hours rising

Makes 2 loaves

3 ¾ tsp active dry yeast (about 1 ½ packages or 11 grams)

1 tbsp caster sugar

350ml lukewarm water

125ml olive or vegetable oil, plus more for greasing the bowl

5 large eggs

100g caster or granulated sugar

1 tbsp sea salt

1.1kg plain flour

75g dark chocolate, roughly chopped into chunks  (amount for one challah)

Poppy seeds and sesame seeds, for sprinkling

1. In a large bowl, dissolve yeast and 1 tbsp sugar in water; set aside for 5 minutes until a bit foamy.

2. Whisk oil into the yeast, then beat in 4 eggs, one at a time, with remaining 100g 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)

3. 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 150C, fan 130C then turned off. Punch down the dough (a warning; this part is unbelievably satisfying!), cover and let rise again in a warm place for another half-hour.

4. At this point, you can knead the chocolate chunks into one or both of the challah - if you’re using them - before forming the loaves. 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 ½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Take the outer left strand and move it to the right over two, under one, then over two, then leave it positioned as the new last strand.  Continue this process 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 the loaves onto two separate greased caking sheets.

5. Beat remaining egg and brush it on loaves. At this stage, you can either freeze the breads or let them rise for another hour.

6. If you are baking them immediately, preheat oven to 190C, fan 170C and brush loaves again with egg wash. Sprinkle the top of the bread with seeds. (I like to use poppy seeds for the traditional plain-style loaf and sesame for the chocolate) If freezing, remove from freezer 5 hours before baking.

7. Bake in the oven for 30 to 40 minutes, or until golden. Cool loaves on two wire racks. Freezes well. (I sometimes freeze cut slices for ease)

Recipe, photography & styling: Natalie Seldon 

Follow me on instagram @prettyediblestylist

[rabbiswife]

White and Whole Wheat Challah Recipe!

Every week I bake Challah for Shabbos. I usually bake either regular white flour Challah, whole wheat Challah (which I prefer) or sometimes both. This week I tried something different and mixed white and whole wheat flour in the same batch. Besides for the unique look (looks a bit like marble cake) it tasted great!

Baking Challah is one of the three special Mitzvot for Jewish Women and brings great blessings into the home. Besides for the heavenly smell that fills the house, it gives me a special space each week to connect to G-d and after doing the blessing on the dough to say prayers for those who need it.

This is my mom's DIVINE Challah Recipe.To make whole wheat Challah, simply substitute the white flour with whole wheat. 

Ingredients:

3 cubes yeast or 3 packets 10g dried yeast

4 1/2 cups of lukewarm water

1 1/2  cups of sugar

1 cup of oil

3 1/2 heaped tablespoons of salt

3 eggs

15 - 16 cups of cake flour or whole wheat flour

Method:

1. In a large bowl, dissolve yeast in lukewarm water and add sugar and wait ten minutes before continuing.

2. Add all ingredients, besides flour and mix well.

3. Sift flour and add slowly while mixing.Knead mixture well until it has a stiff but smooth consistency. ( If sticky, add a bit of oil. Dough rises nicely when oiled on all sides.)

4. Place in a warm spot and cover.

5. Allow dough to rise until it has doubled in size. Approx. 4-5 hours.

6. Punch dough down so that there are no air pockets.

7. Recite the following blessing before separating a piece of dough approximately the size of an egg.

 Baruch Atah Ah-do-noi E-lo-hey-nu Melech Ha-olam Asher Kid-shanu B'mitz-vo-tav Vi-tzi-vanu Li-haf-rish Challah ( i.e. to separate Challah) and while separating, say: Harei Ze Challah -" This is Challah"

8. Grease pans or use baking paper.

9. Divide dough into pieces and shape into individual loaves.

10. Preheat oven to 180.

11. Glaze Challah with egg yolk and sprinkle with poppy seeds or sesame seeds.

12. Bake for 30 minutes or until browned.

This recipe makes 6 Big Challahs. You can freeze them once they have cooled off and take them out on Friday afternoon or when needed. If you want them to be warm for the meal you can put them in the oven before Shabbos.

Enjoy!