Challah

Recipe by: Joan Callaway | Photo by: Allrecipes

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Reviews (3)

Tweaks (2)

Serves: 30
Yield: 2 plaited loaves
Ready in: 3 hours 40 mins (3 hours Prep - 40 mins Cook)

Traditional egg bread for the Jewish Sabbath. You can add sultanas to the dough just before shaping and then make the loaves into round plaits for Rosh Hashanah.

Recipe provided by:

Allrecipes

Ingredients

600ml (1 pint) warm water (45 C)
1 tablespoon dried active baking yeast
7 tablespoons honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
1kg (2 1/4 lb) plain flour
1 tablespoon poppy seeds (optional)

Preparation method

In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, 2 eggs and salt. Add the flour in small amounts, 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 clean damp cloth and let rise for 1 1/2 hours or until dough has doubled in size.
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 4cm (1 1/2 in) in diameter. Pinch the ends of the three snakes together firmly and plait from middle.
Grease two baking trays and place a finished plait on each. Cover with towel and let rise about one hour.
Preheat oven to 190 C / Gas mark 5.
Beat the remaining egg and brush a generous amount over each plait. Sprinkle with poppy seeds if desired.
Bake in preheated oven for about 40 minutes. Bread should have a nice hollow sound when tapped on the bottom. Cool on a rack for at least one hour before slicing.

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Nutrition

Calories 164.8kcal
Total Fat 2.8g
Saturated Fat 0.5g
Salt 240.6mg
Protein 4.3g

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Tweaks

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Tweak: Feeding Frenzy Used different ingredients:

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 2 1/2 tsp yeast [this means you have to reduce proof time by about a half], (2) used 8 tablespoons of honey instead of 4, (3) used one whole egg plus three yokes [this gives it 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 aluminium 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!

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 2 1/2 tsp yeast [this means you have to reduce proof time by about a half], (2) used 8 tablespoons of honey instead of 4, (3) used one whole egg plus three yokes [this gives it 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 aluminium 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!

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Tweak: LINDSAYABRAMAN Altered ingredient amounts:

I love making bread and trying new recipes. This bread was easy to make and turned out really nice, with a beautiful crunch and great flavour. I added a bit more honey than called for, for a great sweet bread. The dough was great to deal with and easy to shape.

I love making bread and trying new recipes. This bread was easy to make and turned out really nice, with a beautiful crunch and great flavour. I added a bit more honey than called for, for a great sweet bread. The dough was great to deal with and easy to shape.

Like this tweak? [ YES ]

3 users liked this tweak

›› More Reviews & comments (3)

Reviews & comments

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Review: KATENEVILLE75

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 flavoured with onion and the other with herbs. Superb.

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 flavoured with onion and the other with herbs. Superb.

Easy

Challenging

Posted: 14 Jul 2008 Easy
Review: LARABUG

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 hope 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 the shop-bought ones). It is especially wonderful with sultanas and topped with cinnamon and sugar. One caveat though: be careful about the baking time. Mine never takes more than 25 minutes in the oven.

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 hope 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 the shop-bought ones). It is especially wonderful with sultanas and topped with cinnamon and sugar. One caveat though: be careful about the baking time. Mine never takes more than 25 minutes in the oven.

Easy

Challenging

Posted: 14 Jul 2008 Easy

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