Anyone knows the recipe for Challa bread?

Question

I also need to know how to make it.

Answer 1

Here's a couple recipes I found, hope they work hun :)

2 cups warm water or milk

2 pkgs dry active yeast

6-7 cups bread flour

1/2 cup sugar

1 t. salt

1/4 cup oil

1 egg

Directions for my challah bread:

1. In large bowl, dissolve yeast in warm water (careful of the temperature or it won't rise. You can use a thermometer to check the temperature. You want 75-120 degrees.) Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. (The dough will be a little sticky but don't add more flour.)

2. Wet a clean dish towel and ring it out. Cover the bowl of dough with the towel. Put the bowl in the refrigerator and let stand overnight.

3. When dough is doubled in size braid as follows:

Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.

Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal.

Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.

4. Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. (Depending on your house temperature. Find a warm place.)

5. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

Chocolate Cherry Challah Bread

2 1/2 cups all-purpose flour
-1/2 cup unsweetened cocoa powder
-1 package active dry yeast
-3/4 cup water
-1/2 cup granulated sugar
-1/4 cup CARAPELLI® Light Olive Oil
-1/2 teaspoon salt
-2 eggs
-1/2 cup chopped natural almonds, toasted
-1/3 cup dried cherries
-1 tablespoon finely grated orange peel
-Melted white chocolate, milk chocolate and dark chocolate

In large mixing bowl, stir together 1 cup flour, cocoa powder and yeast; set aside. Heat water, sugar, olive oil and salt until just warm (120° to 130°F). Add olive oil mixture to the flour mixture. Add the eggs. Beat with an electric mixer on low to medium speed for 30 seconds; scraping sides of bowl. Beat mixture on high speed for 3 minutes. Using a wooden spoon stir in the almonds, cherries and orange peel. Stir in as much of the remainng flour as possible. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic. Shape dough into a ball and place into a lightly oiled bowl. Turn to grease all sides of the dough and let dough rise in a warm place 1-1/2 hours or until double in size. Punch dough down. Turn dough onto a lightly floured surface. Divide dough into thirds. Cover and let rest for 10 minutes. Meanwhile, lightly brush a baking sheet with a small amount of CARAPELLI® light olive oil. Shape each portion of dough into a 16-inch rope (for a total of 3 ropes). Line ropes up about 1-inch apart on prepared baking sheet. Starting in the middle of the ropes, loosely braid by bringing the left rope under the center rope. Next bring the right rope over the new center rope. Repeat to the end. On the other end, braid by bringing alternate ropes over center rope from center to end. Press ends together to seal and tuck under. Cover and let rise 1 hour or until double in size. Heat oven to 375°F. Bake bread 25 minutes or until bread sounds hollow when tapped. Remove bread from baking sheet and cool on a wire rack. When cool, drizzle bread with melted chocolates.

Answer 2

Make croutons. reduce up the bread into 1/2 to three/4 inch cubes, so that you've 2 or 3 cups. melt about 1/2 a stick of butter in a tremendous prying pan. upload some garlic powder and slightly black pepper. Stir the bread round over medium warmth and get it properly coated. save stirring and transferring the cubes round till they are browned. you could save them in a ziplock bag and they're going to stay solid for per chance 2 weeks. they seem to be a lot more advantageous acceptable than save offered croutons. you should also make french toast. a million/2 cup milk, 2 eggs, some vanilla and cinnamon. practice dinner eat aspect in slightly butter till browned,.

Answer 3

Real simple recipe. Get your keys, get into your car, drive to your nearest Jewish Bakery, and Voila~ Challah. I just love that bread and this is by far the easiest way to get it. As far as baking it from scratch.... No clue!

Answer 4

I would not have the time or patience to bake it, but do want to purchase some, cuz I am in the mood for homemade french-toast with that thick kind of bread... yum yum

Answer 5

I made mine from my Betty Crocker cookbook. It's indispensable. Shell out a few bucks for it. You will love the book.

Answer 6

Hey jojo Chag sameach

flour , baking power, water, egg.

Answer 7

it is any basic bread recipe the trick is after it has risen once then you have to braid it.......brush with egg wash after braided it gives it a nice crust....

Answer 8

challa ! -- go to foodnetwork.com

Answer 9

No, but I am curious. Judy