Challah Bread Homemade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pkgs dry rapid rise yeast7 cups flour2 cups bottled spring water½ cup sugar½ cup oil1 teaspoon salt (not iodized)2 tablespoons honey Additionally: one egg with 1 Tbsp honey for egg/honey wash
Recipe Yields 8 large loaves(approx 7in long x 2in wide x .75in thick) or 16 smaller individual loaves.
First, always use the rapid rise yeast (not the regular). Second, always use parchment paper on the baking sheet (if you aren't familiar with parchment paper, you'll get hooked). Third, I use my oven (with only the light on and no preheating) to let the dough rise. (My house and counter tops are too cold.)
When making individual challahs from a single recipe, I use a very large kitchen knife to pressure cut (don't saw) the dough into half and then half again. This gives four, similar sized pieces to work with. Then working with only one quarter of the dough, roll it into a ball and cut into six wedges. (Three of these wedges is used to make a mini-braid.) With hands well floured, rub a wedge between your palms to create an approximately 8 inch strand of dough. When you have three, carefully pinch them together with the middle strand on top. Then tightly braid until you run out of dough, tucking the ends together and under.
The mini challahs should be at least an inch apart on the baking sheet and should be allowed to rise only about 20 minutes (instead of the large loaf hour and a half).
Rapid Rise Challah Recipe – 2 large loaves / 16 indiv. loaves
In a large bowl, combine
2 pkgs dry rapid rise yeast
7 cups flour
In a small cup, scramble two large eggs
[Removing the white parts (chalazae)].
In a small saucepan, combine and heat to 120-130ºF.
2 cups bottled spring water
½ cup sugar
½ cup oil
1 teaspoon salt (not iodized)
2 tablespoons honey (the best you can find).
Combine water mixture and egg with the flour and yeast. Stir immediately until all flour is mixed in. Knead, in the bowl, adding pinches of flour until the dough is smooth and elastic. Dough should pull away from the sides of the bowl.
Let covered dough rise for 20 minutes.
Shape loaves on baking sheet (use parchment paper), cover and let rise until double (about 1 ½ hr).
Brush top and sides with egg/honey wash or egg wash.
(Beat one egg with 1 Tbsp honey for egg/honey wash.)
Bake at 350ºF for approximately 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSIESUE212.
First, always use the rapid rise yeast (not the regular). Second, always use parchment paper on the baking sheet (if you aren't familiar with parchment paper, you'll get hooked). Third, I use my oven (with only the light on and no preheating) to let the dough rise. (My house and counter tops are too cold.)
When making individual challahs from a single recipe, I use a very large kitchen knife to pressure cut (don't saw) the dough into half and then half again. This gives four, similar sized pieces to work with. Then working with only one quarter of the dough, roll it into a ball and cut into six wedges. (Three of these wedges is used to make a mini-braid.) With hands well floured, rub a wedge between your palms to create an approximately 8 inch strand of dough. When you have three, carefully pinch them together with the middle strand on top. Then tightly braid until you run out of dough, tucking the ends together and under.
The mini challahs should be at least an inch apart on the baking sheet and should be allowed to rise only about 20 minutes (instead of the large loaf hour and a half).
Rapid Rise Challah Recipe – 2 large loaves / 16 indiv. loaves
In a large bowl, combine
2 pkgs dry rapid rise yeast
7 cups flour
In a small cup, scramble two large eggs
[Removing the white parts (chalazae)].
In a small saucepan, combine and heat to 120-130ºF.
2 cups bottled spring water
½ cup sugar
½ cup oil
1 teaspoon salt (not iodized)
2 tablespoons honey (the best you can find).
Combine water mixture and egg with the flour and yeast. Stir immediately until all flour is mixed in. Knead, in the bowl, adding pinches of flour until the dough is smooth and elastic. Dough should pull away from the sides of the bowl.
Let covered dough rise for 20 minutes.
Shape loaves on baking sheet (use parchment paper), cover and let rise until double (about 1 ½ hr).
Brush top and sides with egg/honey wash or egg wash.
(Beat one egg with 1 Tbsp honey for egg/honey wash.)
Bake at 350ºF for approximately 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSIESUE212.
Nutritional Info Amount Per Serving
- Calories: 608.3
- Total Fat: 16.4 g
- Cholesterol: 77.8 mg
- Sodium: 12.6 mg
- Total Carbs: 100.9 g
- Dietary Fiber: 3.2 g
- Protein: 13.1 g
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