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| Challah by Dorit Solnik |
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| 4 tsp. Kosher (coarse) salt
5 lb. flour (Kolbo’s is best)
3/4 cup oil warmed in microwave till warm
1 generous — 1 1/2 cup sugar
4 TBS. Eagle dry yeast (available at Kolbo too and is supposed to be the best)
5 1/2 cups warm water
1/2 extra cup of water if needed
Knead all ingredients together, including the dry yeast (no need to activate). Let rise for about 1 hour and then braid.
Let rise again for 1 hour. Glaze with egg, sprinkle seeds of streusel
Put into preheated oven 400 for 5-10 minutes then lower to 350. Bake till golden |
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| Sweet Challah by Fraidy Schwartz |
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| 2 heaping Ths. Salt
5 lbs. Flour
1 ½ cups sugar
3 Tbs. Dry yeast
4 cups warm water
4 eggs
½ cup oil
Knead for ten minutes. Let rise till double about 45 mi — 1 hour.
Punch down and shape. Let rise 45 mm. Glaze and sprinkle with seeds.
Bake in preheated oven at 350 for 30 — 40 mm.
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| Whole Wheat Challa by Chedva Yehudaioff with inspiration from Nechama Oster |
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| 16 cups whole wheat flour
1 cup oil
1 ¼ cup sugar
2 Tbs. salt
4 Tbs. Eagle Brand quick rise yeast (Kolbo)
5 eggs
4 1/2 - 5 cups of water
1/2 - 1 cup wound flax seed mixed with enough hot water to cover
1/2 cup bran
1/2 cup wheat germ
Knead everything together. Dough should be as soft as possible. Let rise for 2 hour, braid and rise for 1 hour more. Brush with egg, sprinkle with seeds or flax seed. Bake at 325 for about 40 mm. |
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| Egg Challah |
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| 3 Tbs. dry yeast
1 tsp. sugar
1 cup very warm water
Dissolve yeast and sugar in warm water and activate till foamy.
14 1/2 cups bread flour (high gluten)
1 cup sugar (very generous)
1 Tbs. plus 2 tsp. salt
4 egg yolks
1/2 stick of margarine
1/2 cup oil
3 cups warm water
Knead very well, grease bowl and dough and cover, let rise 1 hour.
Punch down, knead and let rise again 1 hour.
Braid, place in well-greased pans, and let rise till double, about 40 — 45 mm.
Glaze with beaten egg, sprinkle with streusel or seeds.
Bake in 350 for about 45 mill.
Streusel
1 cup flour
1/2 stick margarine
¼ cup sugar
Crumble together with two knives or pastry cutter. |
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| Water Challah by R. Weidberg |
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| 5 lbs. flour
¾ cup oil
2 eggs
2 Tbs. salt
½ cup sugar
2½ oz. fresh yeast or 3 ½ Tbs. dry yeast
6 cups water
Dissolve yeast in 1 cup of very warm water (if using fresh) with 1 tsp. sugar.
Knead remaining ingredients and let rise 1 hour. Punch down and knead. Let rise again. Shape and bake in greased pans. Put seed on bottom of pan as they really adhere to the Challah. |
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| Challah by Elyse Sanemeterio |
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| 5lbs (two kilos) white flour
2 scant tablespoons salt
4 teaspoons dry yeast
1 cup sugar
1 cup whole eggs (approximately 6 - for a water challah substitute 1 cup of water)
3-3/4 cups water
3/4 cup boiling water
3/4 cup oil
Sift the flour.
Mix all of the dry ingredients together.
Add the boiling water to the cool water.
Add the eggs and then the water to the flour mixture and mix well.
Pour some of the oil onto the dough and continue to mix, repeating this procedure three or four times until all the oil is used up. Knead until soft. If it is too dry or sticky, add a little more oil. This recipe makes a dough that is very easily kneaded by hand.
Separate with a brocha, and then allow the dough to rise until double in bulk, punch down, and shape into loaves as you normally would and brush the tops with an egg wash. Allow the loaves to rise until double in bulk, and bake in a 375 degree oven until done.
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| FLAVORED CHALLAHS
Cinnamon Challah by Elyse Sanemetario (my family's favorite) |
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| Make your favorite Challah recipe.
Roll out a portion of challah dough into a rectangular shape, as thin as possible.
Spread some melted margarine over the dough and then cover with a generous layer of ground cinnamon.
Cover the layer of cinnamon with a layer of sugar. If you want it only slightly sweet, use a light coating, if you want it to be moist like sticky buns, add a thick layer of sugar. I use about 1/2 to 3/4 cup of sugar for a normal sized loaf.
Roll up the loaf like a jelly roll and place in a greased bread pan.
Brush with egg wash and bake as you normally would.
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| Chocolate Challah 1 by Elyse Sanemetario |
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| This is the easy version, if you are able to get the chocolate... you need to use HASHAHAR H'AOLE L'MEHADRIN SPECIAL COCOA SPREAD - PARVE
It is from Israel, sold here in the kosher grocery stores. (You can use any chocolate spread as long as it is parve.)
Make your favorite Challah dough recipe.
Roll out a portion of challah dough into a rectangular shape, as thin as possible.
Spread the chocolate spread as thin as you can over the entire dough, minus an inch at the bottom.
Starting at the top (where the filling is spread all the way to the edge of the dough) and roll up the loaf like a jelly roll and place in a greased bread pan with the seam side down.
Brush with egg wash and bake as you normally would.
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| Chocolate Challah 2 by Elyse Sanemetario |
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| Make your favorite Challah dough.
Filling:
1 cup cocoa
1 cup sugar
1 cup melted margarine
1 cup chocolate chips (optional)
Mix all together well and taste the mixture. If you want to adjust the flavor, make it sweeter by adding more sugar, or get a richer chocolate taste by adding more cocoa.
Roll out a portion of challah dough into a rectangular shape, as thin as possible.
Spread or pat the filling onto the dough covering the over the entire dough, minus an inch at the bottom.
Starting at the top (where the filling is spread all the way to the edge of the dough) roll up the loaf like a jelly roll and place in a greased bread pan with the seam side down.
Brush with egg wash and bake as you normally would.
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