Home Bread-Bakers v096.n036.14

Re: Challah recipes for Reggie!

suzy <suzy@gannett.infi.net>
Tue, 27 Aug 1996 11:32:19 -0400 (EDT)
Here you go Reggie just what you need more Challah recipes. <G>

BTW I love this list...Thanks for all the effort. :)


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Keywords: challah, jewish, bread


 8 cups flour
 1 Tbs salt
 1 Tbs sugar
 4 Tbs vegetable shortening
 2 Cups hot potato water
 2 packages yeast
 3 eggs
 pinch of *Saffron added to hot liquid

 Sift flour and salt into a large mixing bowl.
 Mix sugar and shortening with the hot liquid.
 If Potato water is not available, use plain hot water.  When cooled
 to luke warm, dissolve the yeast in some (I used 1/4 should have used more)
 of the liquid and stir into the flour to make a sponge
 in the center of the bowl.  Cover and let rise 30 minutes.  Add
 Add slighly beaten eggs to the sponge and stir in remaining liquid
 to make a dough.  Turn out on a floured board and knead
 thouroughly until smooth and elastic.  The dough should not stick to
 hand or board.  Return to mixing bowl, brush top with shortening or
 dust with flour, cover, let rise ina warm place until double in bulk.
 Knead on floured board for 10 minutes and shape into coils for round
 loaves or, cut in half and divide each into 3 to make braided or twist

 Place on a greased  baking sheet and let rise again until about double in bulk.
 Brush with egg yolk and water mixed (add seeds to top if you like)
 and bake  15 minutes at 400 F.  reduce heat to 375 and bake for 45
 minutes or until nicely crusted and light brown on bottom.

Yields 2 HUGE loaves.

>From "Jewish Cookery" by Leah W. Leonard

* Saffron is an herb used in baking to lend a yellow color and fragrance.
 It is closely associated with the fragrant spices of the "Psumim" or
 Spice Box used on Sabbath and holidays.  It can be purchased in any food
 shop or drug store.

 From the recipe files of suzy@gannett.infi.net
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This was originally published in the Chicago Tribune. It comes from a Rabbi's
wife.  Her husband says he will never again eat store-bought challah.


        2 loaves   (or 1 big loaf)
        Preparation time: 20 minutes
        Rising time: 2 and 1/2 hours
        Baking time: 25 to 30 minutes.


1 envelope fast-rising yeast
1/4 cup warm water
1 teaspoon sugar
4 1/2 cups unbleached all-purpose flour
2 teaspoons salt
3 eggs yolks
2 tablespoons oil
1/3 cup honey
1 cup warm water
Egg wash: 1 egg yolk + 2 teaspoons water
Poppy and or sesame seeds.

1. Mix yeast, 1/4 cup warm water and sugar in small bowl.
   Set aside for 5 to 10 minutes until bubbly.

2. Put flour and salt into food processor fitted with plastic dough blade.
   Pulse to blend.  Add egg yolks, oil and honey; pulse 4 times.
   Add proofed yeast and pulse to blend and then process continuously
   until dough forms a ball.  If dough feels sticky, add additional flour by
   the tablespoon.  Process 30 seconds more.

3. Remove dough from bowl and place in a greased glass bowl, turn dough
   to grease top.  Cover with a towel and let rise in a warm place for
   1 to 1 1/2 hours.

4. When dough has risen, punch down with fist and divide in half.  Divide
   each half into three balls and roll each ball with palms to form
   cylinders of the same length.  Braid 3 cylinders together, tucking ends
   under, to form challah.  Repeat with second half.

5. Put each challah onto greased cookie sheet or into greased loaf pan.
   Cover and let rise, in warm place for 1 hour.

6. Heat oven to 350 degrees.  Make egg wash by mixing together egg yolk
   and water.  Brush on challahs and sprinkle on seeds of your choice.

7. Bake until nicely browned and bottom of breads sound hollow when
   tapped, 25 to 30 minutes.  Remove from cookie sheet or loaf pans
   and cool on wire rack.

  From the recipe files of suzy@gannett.infi.net

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AH.STEIN [Alan]             

 Here's my challah recipe, which is a variation of one found in the Jewish
 Catalog.  This is the winter version, when the temperature in my home
 gets down to 55-60 overnight.  Times will vary at other seasons.

 This recipe makes four loaves.

 About 6pm, add three pkg yeast to two cups of lukewarm water.  Mix in three
 cups of flour and one cup of sugar and stir with a fork.  Let sit until it
 roughly doubles in bulk.  (The original recipe said a half hour.  I usually
 wind up waiting an hour or two.)

 Meanwhile, in a separate bowl, mix together five cups of flour, a half cup
 of sugar and 1 1/2 tsp of salt.  (You may wish to use less salt, especially
 if you use salted margarine.)  Blend in two sticks of margarine, using a
 pastry blender or knife or fork.

 When the yeast mixture has doubled, mix four eggs into it.  Then blend it
 together with the flour and margarine mixture and knead, adding flour as
 necessary.  (I usually wind up adding another two cups or so while
 kneading.)  If you're in the mood, you may want to mix in a cup or so of
 raisins, especially if it's for Rosh Hashanah.  Put in a greased bowl,
 greasing the top of the dough as well, put into a draft-free spot (I
 generally use the oven), wash your hands and log onto GEnie, and wait for
 it to double in size.

 When the dough has doubled in size, punch it down and separate into four
 roughly equal size parts.  Then divide each part into three or four pieces
 and braid into gorgeous loaves, placing them onto greased cookie sheets.
 (I generally fit two to a sheet.)

 Now, get a good, but short, night's sleep.  (I usually get to sleep about
 11:30 while baking challah, and wake up about 6:00.  In the summer, it's a
 whole different ballgame and I sometimes put the loaves in the refrigerator

 When you wake up in the morning, the loaves should have risen nicely.  If
 they haven't, be flexible and give them more time.  If they've risen too
 much, they'll look funny but should taste okay--but not great--anyway.

 Preheat the oven to 350 degrees.

 Mix together a little water and an egg and spread it on the loaves with a
 pastry brush.  (The Jewish Catalog recipe just says egg, but I sometimes
 ran out of egg before I finished so I started adding a little bit of water
 to extend it.)  Sprinkle with poppy seeds.

 Bake until they're done.  For me, the median time seems to be about 35
 minutes, although they've gotten done in as little as 25 minutes (last week
 when I was visiting a friend in the hot and humid Virgin Islands) or as
 much as 50 minutes.  You can tell they're done when you tap the bottom of a
 loaf and it sounds hollow.

 From the recipe files of suzy@gannett.infi.net

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