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Challah I

Challah I

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    3 h 40 m
Joan Callaway

Joan Callaway

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
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Reviews

Feeding Frenzy
1186

Feeding Frenzy

10/4/2005

I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/2 tsp [this means you have to reduce proof time by about a half], (2) I used 1/2 cup of honey instead of 1/4 cup [Mmm!], (3) I used one whole egg plus three yokes [this gives it a much more challah-like taste], (4) I added about a tablespoon of honey to the eggwash, and (5) I reduced baking time by about 6 or 7 minutes, making sure to cover the challah with foil after about the first 20 minutes, to prevent too much browning. This came out magnificently and I suggest these alterations to anyone who likes a slightly sweeter and eggier challah!

LARABUG
364

LARABUG

7/1/2003

When I started making challah on Friday nights, I searched for over a year for a good recipe. I actually bought cookbooks with one challah recipe in hopes that it would be "the one". Then I found this recipe. It is without a doubt, the best challah I've ever made (and much better than most of the store-bought ones in the Boston area). It is especially wonderful with raisins, topped with cinnamon sugar. One caveat though: be careful about the baking time. Mine never takes more than 25 minutes in the oven.

KATENEVILLE75
229

KATENEVILLE75

9/18/2003

We live in Israel and this receipe's taste is as authentic as the loaves we buy in the shop for Shabbat!!! Great taste and simple to do ( first time I have ever made bread). One loaf I flavored with onion and the other with herbs. Superb.

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