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Hanukkah Star Challah

Hanukkah Star Challah

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When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
  2. When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
  3. Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
  4. Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
  5. Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
  6. Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.
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Reviews

Keri
7
8/5/2012

I love making Challah in different shapes and different styles of braids, so of course this recipe caught my eye. I never realized how easy it is to form a Star of David! This dough was relatively easy to work with, but I think it needs a little more yeast, perhaps an extra 1/2 teaspoon, as the dough didn't rise as well as I thought it should and the bread was a little heavy. That didn't stop us from devouring the entire thing as soon as it was cool enough to eat, though! Thanks for an awesome new way to shape Challah bread.