Challah bread with honey
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 154.2
- Total Fat: 2.9 g
- Cholesterol: 11.6 mg
- Sodium: 226.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 0.5 g
- Protein: 4.4 g
View full nutritional breakdown of Challah bread with honey calories by ingredient
Introduction
This Challah Bread is a HUGE family favorite - I've made Challah from a handful of recipes. Overall, they are very similar, but this one is our favorite so far!(This recipe is from www.easyjewishrecipes.com - website address makes 2 loaves. I have halved this is to allow for a "one loaf" recipe.) This Challah Bread is a HUGE family favorite - I've made Challah from a handful of recipes. Overall, they are very similar, but this one is our favorite so far!
(This recipe is from www.easyjewishrecipes.com - website address makes 2 loaves. I have halved this is to allow for a "one loaf" recipe.)
Number of Servings: 16
Ingredients
-
4 Cups Flour (I used white Bread Flour)
1 1/2 tsp. salt
1 1/4 cups warm water (110 - 115 degrees)
1 1/2 tsp. sugar
1 1/2 tsp. active dry yeast
1/4 cup of honey
3 Tbsp of vegetable oil
1 egg
Directions
Measure flour and salt in a large bowl. (I use a Kitchen Aid stand mixer).
Stir sugar in the warm water and add the yeast. Stir and let the yeast proof for one minute. Add honey and vegetable oil and pour over flour mixture and then add the egg.
Stir ingredients together until thoroughly combined and an appropriate bread dough texture. I use my Kitchen Aid dough hook. When I use bread flour, I have found that I don't need to add water or flour - it tends to knead up perfectly.
Cover dough and let rise for approximately one hour in a warm place. It should double in size. Knead the dough one more time and turn out onto a work surface. (Again, I use my Kitchen Aid mixer. I have not needed a "floured work space" for kneading.)
You can shape this dough however you like. I've divided into three ropes and braided per the Jewish tradition. Pinch the ends under the loaf if you do the braids. I've also prepared as one long loaf and as 16 dinner rolls (ropes tied in knot shapes). Get creative!
After shaping, cover the dough with a damp towel and allow the dough to rise again for 45 minutes to an hour. (I've left it for up to a couple of hours at a time)
Preheat oven to 375 degrees. Optional: brush the dough with a beaten egg - this makes for a nice crust. However, this extra egg is not included in the nutritional information for this recipe.
Bake in the center of your over for 35 - 45 minutes and enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MADREJEN.
Stir sugar in the warm water and add the yeast. Stir and let the yeast proof for one minute. Add honey and vegetable oil and pour over flour mixture and then add the egg.
Stir ingredients together until thoroughly combined and an appropriate bread dough texture. I use my Kitchen Aid dough hook. When I use bread flour, I have found that I don't need to add water or flour - it tends to knead up perfectly.
Cover dough and let rise for approximately one hour in a warm place. It should double in size. Knead the dough one more time and turn out onto a work surface. (Again, I use my Kitchen Aid mixer. I have not needed a "floured work space" for kneading.)
You can shape this dough however you like. I've divided into three ropes and braided per the Jewish tradition. Pinch the ends under the loaf if you do the braids. I've also prepared as one long loaf and as 16 dinner rolls (ropes tied in knot shapes). Get creative!
After shaping, cover the dough with a damp towel and allow the dough to rise again for 45 minutes to an hour. (I've left it for up to a couple of hours at a time)
Preheat oven to 375 degrees. Optional: brush the dough with a beaten egg - this makes for a nice crust. However, this extra egg is not included in the nutritional information for this recipe.
Bake in the center of your over for 35 - 45 minutes and enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MADREJEN.
