Would one of you mind posting your Challah recipe? I have baked many types
of breads, but never Challah, and would like to have a tried and true recipe
for it.

TIA

--
Wayne Boatwright
__________________________________________________

Useless Invention: Double-sided playing cards.

Wayne Boatwright wrote:
> Would one of you mind posting your Challah recipe?

http://www.jewish-food.org/recipes/chlindex.htm

Sheldon

On 23 Sep 2006 22:23:13 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Would one of you mind posting your Challah recipe? I have baked many types
>of breads, but never Challah, and would like to have a tried and true recipe
>for it.
>
>TIA


A pleasure.

Please note that this recipe uses butter, which is unusual for a
challah. If one keeps kosher, it could only be used with diary or
parve meals. If one uses non-dairy margarine, it is ok for meat meals.

I do not keep kosher at home, and have found this the most delightful
of challah recipes made with butter.

This is what it looks like:

http://i9.tinypic.com/4htayxv.jpg

Enjoy.

Boron

Challah

1 cup warm water (105° to 115°F/40° to 45°C)
2 pkgs (8 grams each) active dry yeast
2 tablespoons sugar
1/3 cup butter or margarine, softened
1-1/4 teaspoons salt
4-1/2 to 5 cups bread flour
4 eggs
1 teaspoon water
poppy seeds, optional

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir
until dissolved. Add remaining water, sugar, margarine, salt, and 1-
1/2 cups flour and blend well. Stir in 3 eggs, 1 egg white (reserve 1
yolk), and enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover, let
rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.

Punch dough down. Remove dough to lightly floured surface, divide in
half. Set aside 1 half. Divide remaining half into 2 pieces, one
about 2/3 of the dough and the other about 1/3 of the dough. Divide
larger piece into 3 equal pieces and roll to 12-inch ropes. Place
ropes on greased baking sheet and braid. Pinch ends to seal. Divide
remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid.

Place small braid on large braid. Pinch ends firmly to seal and secure
to large braid. Repeat with remaining dough to make second loaf.
Cover, let rise in warm, draft-free place until doubled in size, about
30 to 45 minutes.

Beat reserved egg yolk with 1 teaspoon water and brush over loaves.
Sprinkle with poppy seed if desired. Bake at 400°F/200°C for 20 to
25 minutes or until done, switching positions of sheets in oven
halfway through baking time. Remove from sheets and let cool on wire
racks.

Oh pshaw, on Sat 23 Sep 2006 02:16:49p, Boron Elgar meant to say...

> On 23 Sep 2006 22:23:13 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Would one of you mind posting your Challah recipe? I have baked many
>>types of breads, but never Challah, and would like to have a tried and
>>true recipe for it.
>>
>>TIA
>
>
> A pleasure.
>
> Please note that this recipe uses butter, which is unusual for a
> challah. If one keeps kosher, it could only be used with diary or
> parve meals. If one uses non-dairy margarine, it is ok for meat meals.
>
> I do not keep kosher at home, and have found this the most delightful
> of challah recipes made with butter.
>
> This is what it looks like:
>
> http://i9.tinypic.com/4htayxv.jpg
>
> Enjoy.
>
> Boron
>
> Challah
>
> 1 cup warm water (105° to 115°F/40° to 45°C)
> 2 pkgs (8 grams each) active dry yeast
> 2 tablespoons sugar
> 1/3 cup butter or margarine, softened
> 1-1/4 teaspoons salt
> 4-1/2 to 5 cups bread flour
> 4 eggs
> 1 teaspoon water
> poppy seeds, optional
>
> Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir
> until dissolved. Add remaining water, sugar, margarine, salt, and 1-
> 1/2 cups flour and blend well. Stir in 3 eggs, 1 egg white (reserve 1
> yolk), and enough remaining flour to make soft dough. Knead on
> lightly floured surface until smooth and elastic, about 6 to 8
> minutes. Place in greased bowl, turning to grease top. Cover, let
> rise in warm, draft-free place until doubled in size, about 30 to 45
> minutes.
>
> Punch dough down. Remove dough to lightly floured surface, divide in
> half. Set aside 1 half. Divide remaining half into 2 pieces, one
> about 2/3 of the dough and the other about 1/3 of the dough. Divide
> larger piece into 3 equal pieces and roll to 12-inch ropes. Place
> ropes on greased baking sheet and braid. Pinch ends to seal. Divide
> remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid.
>
> Place small braid on large braid. Pinch ends firmly to seal and secure
> to large braid. Repeat with remaining dough to make second loaf.
> Cover, let rise in warm, draft-free place until doubled in size, about
> 30 to 45 minutes.
>
> Beat reserved egg yolk with 1 teaspoon water and brush over loaves.
> Sprinkle with poppy seed if desired. Bake at 400°F/200°C for 20 to
> 25 minutes or until done, switching positions of sheets in oven
> halfway through baking time. Remove from sheets and let cool on wire
> racks.

Thank you, Boron! I don't bake bread as often as I did before beginning
Weight Watcher's, but your Challah will be my very next loaf. Your loaves
look fantastic! There is a Jewish bakery near where I work, and I
sometimes buy a loaf of Challah there. I think the leftovers make the best
French toast ever.

Hope you have a wonderful dinner tonight!

--
Wayne Boatwright
__________________________________________________

Useless Invention: Double-sided playing cards.

In article >,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Would one of you mind posting your Challah recipe? I have baked many types
> of breads, but never Challah, and would like to have a tried and true recipe
> for it.
>
> TIA

This is a recipe from Nick Malgieri's How to Bake. This is slightly
sweeter than challah recipes made at other times of the year. The first
time I made it, I used standard issue flour and the loaves spread out.
This time I used King Arthur's macho Sir Lancelot bread flour, and the
loaves were almost pyramidal. I'm giving the directions for using a
heavy-duty stand mixer. You can knead the dough the first go round by
hand.

Yocheved Hirsch's Round Challah
1/3 cup warm tap water (about 110°)
1 envelope yeast
1/2 cup flour

Mix these 3 ingredients together and let sit for about 10 minutes. (If
you're using "instant" yeast, you don't need to wait this long.)

5 cups flour
1/4 cup sugar
1 cup warm tap water
1/2 cup oil
2 teaspoons salt
2 large eggs, plus 2 egg yolks
2 cups raisins (I soaked them in a mixture of warm water and dark rum
before incorporating them into the dough)

Add the sugar, water, oil, salt, eggs and yolks to yeast mixture. Mix
in enough flour to make a tacky dough. Change from the mixer paddle to
the dough hook. Knead until smooth and elastic, adding only as much
flour as needed to form the dough into a cohesive ball. Place in oiled
bowl, turning to grease top; cover and let rise at room temperature
until doubled, about an hour. Punch down dough and turn out onto a
floured surface. If you're going to use the raisins, knead them in at
this time. This is A LOT of raisins per loaf. If the dough doesn't
cooperate, cover and let it sit for a few minutes before you start
again. Divide the dough in half. Roll each half into a 28" long rope,
then coil the rope around itself to form a spiral. Place on a greased
or parchment-covered baking sheet and repeat with the second dough
portion. Cover and let rise until doubled, 45-60 minutes. Before
baking, wash loaves with a well beaten egg. (I used the egg whites that
were left over from separating the yolks.) Bake in a preheated 375°
oven 30-40 minutes until well browned and loaves sound hollow when
rapped on their bottoms. (Alternately, you can insert a meat
thermometer into the bottom of the loaf. Nick says it's done when the
internal temperature reaches 210°F.) Take loaves out of the oven and
cool on wire racks.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Oh pshaw, on Sat 23 Sep 2006 10:37:21p, Cindy Fuller meant to say...

> In article >,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Would one of you mind posting your Challah recipe? I have baked many
>> types of breads, but never Challah, and would like to have a tried and
>> true recipe for it.
>>
>> TIA
>
> This is a recipe from Nick Malgieri's How to Bake. This is slightly
> sweeter than challah recipes made at other times of the year. The first
> time I made it, I used standard issue flour and the loaves spread out.
> This time I used King Arthur's macho Sir Lancelot bread flour, and the
> loaves were almost pyramidal. I'm giving the directions for using a
> heavy-duty stand mixer. You can knead the dough the first go round by
> hand.
>
> Yocheved Hirsch's Round Challah
> 1/3 cup warm tap water (about 110°)
> 1 envelope yeast
> 1/2 cup flour
>
> Mix these 3 ingredients together and let sit for about 10 minutes. (If
> you're using "instant" yeast, you don't need to wait this long.)
>
> 5 cups flour
> 1/4 cup sugar
> 1 cup warm tap water
> 1/2 cup oil
> 2 teaspoons salt
> 2 large eggs, plus 2 egg yolks
> 2 cups raisins (I soaked them in a mixture of warm water and dark rum
> before incorporating them into the dough)
>
> Add the sugar, water, oil, salt, eggs and yolks to yeast mixture. Mix
> in enough flour to make a tacky dough. Change from the mixer paddle to
> the dough hook. Knead until smooth and elastic, adding only as much
> flour as needed to form the dough into a cohesive ball. Place in oiled
> bowl, turning to grease top; cover and let rise at room temperature
> until doubled, about an hour. Punch down dough and turn out onto a
> floured surface. If you're going to use the raisins, knead them in at
> this time. This is A LOT of raisins per loaf. If the dough doesn't
> cooperate, cover and let it sit for a few minutes before you start
> again. Divide the dough in half. Roll each half into a 28" long rope,
> then coil the rope around itself to form a spiral. Place on a greased
> or parchment-covered baking sheet and repeat with the second dough
> portion. Cover and let rise until doubled, 45-60 minutes. Before
> baking, wash loaves with a well beaten egg. (I used the egg whites that
> were left over from separating the yolks.) Bake in a preheated 375°
> oven 30-40 minutes until well browned and loaves sound hollow when
> rapped on their bottoms. (Alternately, you can insert a meat
> thermometer into the bottom of the loaf. Nick says it's done when the
> internal temperature reaches 210°F.) Take loaves out of the oven and
> cool on wire racks.
>
> Cindy
>

Cindy, thank you so much for posting this! Boron also posted the recipe
she uses, and I will now be "forced" to bake both! I like the idea of the
raisins in this recipe. I've not had Challah with raisins.

Many thanks!

--
Wayne Boatwright
__________________________________________________

Recent polls reveal that some people have never
been polled. Until recently. --George Carlin

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:


>
> Cindy, thank you so much for posting this! Boron also posted the recipe
> she uses, and I will now be "forced" to bake both! I like the idea of the
> raisins in this recipe. I've not had Challah with raisins.
>
Our neighbors liked the concept, too. The loaf was more-or-less
devoured last night by a party of 7. We still have the whole loaf
without raisins, but will give some of it away to SO's mother and her
roommate at the rehab facility.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Oh pshaw, on Sun 24 Sep 2006 08:46:13a, Cindy Fuller meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>
>>
>> Cindy, thank you so much for posting this! Boron also posted the
>> recipe she uses, and I will now be "forced" to bake both! I like the
>> idea of the raisins in this recipe. I've not had Challah with raisins.
>>
> Our neighbors liked the concept, too. The loaf was more-or-less
> devoured last night by a party of 7. We still have the whole loaf
> without raisins, but will give some of it away to SO's mother and her
> roommate at the rehab facility.
>
> Cindy
>

I always find it rewarding to have guests fairly decimate the foods I've
prepared. I'm sure your mother and her roommate will really appreciate and
enjoy what you take to them. When one isn't "at home", homemade food is
all the more enjoyable and comforting.

--
Wayne Boatwright
__________________________________________________

Recent polls reveal that some people have never
been polled. Until recently. --George Carlin