Challah
Challah

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, challah. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Challah is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Challah is something which I have loved my entire life. They’re nice and they look wonderful.

Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Challah (/ ˈ x ɑː l ə /, Hebrew: חַלָּה ‎ Halla or ; plural: challot, Challoth or challos) is a special bread of Eastern European origin in Ashkenazi Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually-acceptable challah is made of dough from which a small portion has been set aside as. Classic Challah This deep-gold, light-textured bread is traditionally served on the Jewish Sabbath and other holidays.

To get started with this recipe, we have to prepare a few components. You can have challah using 9 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Challah:
  1. Make ready 1/2 oz active dry yeast
  2. Make ready 1 tbsp honey
  3. Prepare 1/4 cup warm water
  4. Prepare 3 large eggs
  5. Make ready 4 tsp salt
  6. Take 1/2 cup butter, melted
  7. Make ready 2 cups warm water
  8. Make ready 7 cups AP flour
  9. Prepare 2 egg yolks

In a large bowl, dissolve yeast in warm water. Stir in enough remaining flour to form a firm dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.

Steps to make Challah:
  1. Whisk together the first 3 ingredients. Note: when baking recipes say 'warm water' they usually mean around 100F, maybe a bit higher. I usually just run water over my wrist until it feels a little warm.
  2. To a separate bowl, add salt and eggs. Whisk in the melted butter and 2 cups warm water.
  3. Whisk the second mixture into the first, the butter and eggs into the yeast.
  4. Stir in the AP Flour. The dough should be pretty gooey. Once the flour is completely incorporated, put a moist towel over it and set it in a warm place for an hour or two, until it doubles in size.
  5. Now for the tough part, forming the loaves. Turn out your big lump of dough onto a lightly floured surface and cut it into 6 pieces of roughly equal size. Place 3 of the balls back under the moist towel.
  6. Grab 2 baking sheets, line them with tin foil, and rub a little butter on each piece of foil. This is mostly to keep your dough from sticking when you form it.
  7. Take each of the 3 balls of dough and roll them into long strands, 15"-17". Add little dustings of flour to keep your dough from sticking. As you finish rolling the dough strands, line them up on one of the greased sheet trays. The strands should be of equal lengths.
  8. Join the strands at one end by sorta folding them under and squishing them together. Then, braid them. Right strand over middle, left over right, middle over left, etc. until you reach the end of the strands. Fold the terminal end over and squish it a bit as you did with the beginning. This can take some practice. Don't beat yourself up if it's not perfect.
  9. Repeat with the remaining dough balls and the other baking sheet.
  10. Cover each formed loaf with a moist towel. You should probably do a little dusting of flour before putting the towel on top to keep it from sticking. Set it aside for an hour or so in a warm spot.
  11. Preheat the oven to 325F.
  12. Whisk up the egg yolks with a little bit of water and use a pastry brush to coat the first loaf.
  13. Bake the first loaf for 10 minutes, then bump up the temperature to 425f. Bake for another 10-15 minutes. At this point, it should have a really nice golden sheen. Pull it out and put the oven back to 325f.
  14. Once the oven has cooled, repeat the process with the second loaf. Egg wash, low bake, high bake.
  15. Let your bread cool a bit, but not too long. If I were you, I'd break into the first loaf while it's still hot. Fresh bread and butter, yes!

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Challah is made in various sizes and shapes, all of which have a meaning. Braided ones, which may have three, four, or six strands, are the most common, and because they look like arms intertwined, symbolize love. Three braids symbolize truth, peace, and justice.

So that’s going to wrap this up with this special food challah recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!