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Quick and Easy Challah

fullsizerender-14 Challah is a traditional egg bread for the Jewish Sabbath and also used for celebrating everything from Hanukkah to the High Holidays. Which BTW, Yom Kippur is this week and this Challah would be terrific to break your fast. Yes it would. But...... quick and easy? Yes. Really. You can make it all in your mixer, little or no kneading and it's fantastic. This is also awesome as french toast, toast, sandwich bread. Well, you get the picture !! fullsizerender-23  

Quick and Easy Challah

 

Ingredients:

  1 1/2 packages active dry yeast (1 1/2 tablespoons) 1 tablespoon 1/2 cup sugar 1/2 cup vegetable oil, more for greasing bowl 5 large eggs 1 tablespoon salt 8 to 8 1/2 cups all-purpose flour Poppy or Sesame seeds (or both) for topping fullsizerender-19

Directions:

  In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour.When your dough holds together, it is ready for kneading.  You can do all this, including mixing and kneading with your mixer using a dough hook. Turn dough onto a floured surface and knead until smooth. Just a couple of minutes with do the trick. Clean out bowl and grease it, then return dough to greased bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour. To make two challahs: Turn out dough and cut into half and make 3 balls. This is for 2  3-braid challahs, either straight or circular. Make one challah at a time -Roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 3 strands in a row, parallel to one another. Pinch the tops of the strands together. Move from the outside right strand over 1 strand. Then take the second strand from the left and move it to the middle. Alternate moving right strand to middle, then left strand to form a nice braid. Tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches apart. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour. If baking immediately, preheat oven to 375 degrees F.  Brush loaves again and sprinkle toppings on top if using. If freezing, remove from freezer 5 hours before baking. Bake in middle of oven for 35 to 40 minutes, or until golden and sounds hollow when tapped. Cool bread loaf on a rack. fullsizerender-17

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