Challah (egg bread) recipes - is it bread or is it dessert?
   

 

Challah - is it bread or is it dessert?

  

  

Challah is the staff of Sabbath - and the start of many a great snack the day after (no loaf ever lasts more than 24 hours). It goes with jam of every sort, it makes a great French toast - and for sheer rapture, nothing beats a challah sandwich with halvah!

  

  

  

Cheryl Gavard's Challah
    


           		                      3-4 c  Flour          
    1/2 c  Warm water                        3 lg Eggs              
      1 ts  Sugar                                1/3 c  Canola oil                    
      1 pk  Dry active yeast                  3 tb Honey                       
     combine these and let sit             2 tb Orange Juice                       
                                                     1 1/2 ts Salt                        
      1 ts  warm water                            pn Saffron
        1    beaten egg; set aside       
                          
 

  Combine the sugar and yeast in the 1/2 cup of warm water and let sit in
  a warm place until it bubbles and foams - this is "proofing the yeast".
  
  Sift 2 1/2 cups of the flour into a bowl.  Make a well in the center
  and add the yeast, 3 eggs, canola oil, honey, OJ, salt, and saffron. Beat
  either with dough hooks, or by hand until well mixed and a soft dough is
  formed.  Start to add more flour and knead it in until you get a non-sticky
  dough ball.
  
  Turn out onto floured surface and knead it for ten minutes until very
  elastic. 3-5 mins.
  
  Oil a bowl and place the dough ball in it and coat well. Cover and let rise
  in warm place for 1 1/2 hrs. Punch down. Let stand covered for 1 hour.
  Punch down.
  
  Remove to floured board and shape into a round by rolling on the board
  until it is a rope about 18-22" long. Curl it up and place on oiled sheet
  and cover and let stand for 1 hour or until double. Brush with beaten egg
  and bake at 375 for 15 minutes. Lower to 350 and bake for 25 minutes more, or
  until golden and hollow sounding when thumped on the bottom.
  
  Now if you want you can sprinkle on seeds of your choice before baking and
  after brushing with the egg. Or you can add raisins to the bread, by
  flattening the dough and patting on raisins, and then rolling it up jelly roll
  style and forming it into the round. You can also bake it in a braid
  by splitting the dough into three pieces, and rolling each 20" long - then
  pinch the ropes together at one end and "braid" the ropes. Pinch the other end.
  Then follow the directions for baking.
  (thanks 
										to E-Z Grocer for this recipe)

 

 

 

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Last updated April 23, 2010 by Becquet's Custom Programming