29 The best Challah Bread healthy & tasty!

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Today let's make this recipe for homemade Challah Bread! I was surprised when my DNA results came back informing me that I have a small amount of Eastern European Jewish ancestry that I previously did not know about. It is a blend of whole wheat and white flours, and takes two.

Use active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams).
Use granulated sugar.
You need lukewarm water.
Provide olive or vegetable oil, plus more for greasing the bowl.
Provide large eggs.
Use granulated sugar.
Prepare table salt.
Use (1000 to 1063 grams) all-purpose flour.
Prepare raisins (about 70 grams) per challah, if using, plumped in hot water and drained.
Provide Poppy or sesame seeds for sprinkling.

Short Tips:

One of the best points that you can do is to prepare with member of the family or close friends. When you prepare with another person, you will certainly have the ability to detect techniques that they carry out and will have the ability to far better yourself as a chef. Speak to them to see how their thought process works, to elevate your proficiency.

1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy..
2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.).
3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour..
4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular*, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between..
5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour..
6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking..
7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack..
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step..
Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow. I made one of each, so you could see examples..

Claire Nolan, Elina Gitig & Sarah Klegman. An easy fool-proof challah recipe for your Jewish Sabbath-- passed down to share from my Bubbe, Ema Ljuba. We picked four popular challah recipes and battled them against each other: Molly Yeh's I'm what you'd call a challah snob. Making Cinnamon Challah Bread is absolutely no science, guys. All about the braided Sabbath bread.

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