Best 3 Joan Nathan Challah Recipes

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Joan Nathan's challah recipe is a beloved classic for its unique blend of flavors and textures. With its perfectly golden crust, soft and fluffy interior, and subtle sweetness, this challah is a versatile bread that can be enjoyed in many different ways. Whether you prefer it toasted with butter and jam, or as a side to your favorite soup or stew, Joan Nathan's challah is sure to become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MY FAVORITE CHALLAH



My Favorite Challah image

Provided by Joan Nathan

Categories     project, side dish

Time 1m

Yield 2 challahs

Number Of Ingredients 7

1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 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.)
  • 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.
  • 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 what is now 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.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
  • To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  • Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

MANFRED LOEB'S CHALLAH ( JOAN NATHAN)



Manfred Loeb's Challah ( Joan Nathan) image

From the Joan Nathan Book " Jewish Cooking in America". I made this using the Kitchen Aid.

Provided by petlover

Categories     Yeast Breads

Time 2h15m

Yield 2 challahs

Number Of Ingredients 9

2 (1/4 ounce) packages active dry yeast
1/4 cup sugar
1 1/4 cups warm water (105-115 F)
5 -6 cups bread flour
2 teaspoons salt
2 large eggs
1/4 cup vegetable shortening
poppy seed (optional)
sesame seeds (optional)

Steps:

  • Dissolve yeast in warm water with a big pinch of sugar.
  • Place the flour in a large bowl. Add the dissolved yeast and stir with a spoon. Add the remaining sugar, salt, eggs, and vegetable shortening. Beat about 1 minute and then mix by hand. When the dough begins to leave the side of the bowl, turn it onto a lightly floured surface to knead and Knead for about 15 minutes until soft, adding more water or flour as necessary.
  • Place the dough in a lightly greased bowl, turning the dough over so that the entire surface is lightly greased. Cover with a cloth. Let rise in a warm place for an hour or more , until the dough is doubled . Punch down. Divide into 2 balls.
  • Preheat Oven to 375°F.
  • Divide each ball into three pieces. Roll each piece into a (appox 12") strand and braid, then tuck in ends. ( he gives a six strand braiding method that is really confusing so I use the 3 strand method).
  • Place braid onto either cornmeal sprinkled or parchment paper lined ( I use parchment paper) sheet. Use 3rd egg ( beaten with a bit of water) and brush ( using a pastry brush) the Challah. If using sesame or poppy seeds, sprinkle over at this time. Cover with a plastic sheet ( spray with Pam first) and let rise 30 minutes.
  • Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 1555.3, Fat 34, SaturatedFat 9.5, Cholesterol 186, Sodium 2411, Carbohydrate 266.8, Fiber 10.3, Sugar 26, Protein 41.4

SIX BRAID CHALLAH



Six Braid Challah image

The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don't overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge. For a very cool video that shows all the cool things you can do with challah dough, please see the following video: https://www.facebook.com/video.php?v=866443860034223

Provided by VelcrowMistress

Categories     Breads

Time 2h40m

Yield 2 Loaves

Number Of Ingredients 10

1 3/4 cups lukewarm water
1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1/2 cup olive oil, plus more for greasing the bowl
5 large eggs
1/2 cup sugar
1 tablespoon table salt
8 -8 1/2 cups all-purpose flour
1 cup raisins (optional)
poppy seed (optional)

Steps:

  • Recipe makes 2 loafs.
  • In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 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.).
  • 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.
  • At this point, you can knead the raisins into the challah, if you're using them, before forming the loaves. If you've never braided a challah before, you may benefit from watching a video on youtube or facebook or whatever.
  • 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.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  • 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.
  • 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.

Nutrition Facts : Calories 2723.2, Fat 71.5, SaturatedFat 12.2, Cholesterol 465, Sodium 3671.1, Carbohydrate 442.4, Fiber 15.9, Sugar 58, Protein 71

Tips:

  • Use fresh yeast for the best results. If you're using active dry yeast, proof it in warm water with a little sugar before adding it to the dough.
  • The dough should be sticky and elastic. If it's too dry, add more water. If it's too wet, add more flour.
  • Let the dough rise in a warm place until it doubles in size. This will take about 1-2 hours.
  • Preheat the oven to 350°F before baking the challah. This will help it rise evenly.
  • Bake the challah for 30-35 minutes, or until it's golden brown.
  • Let the challah cool slightly before slicing it.

Conclusion:

Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's a popular choice for Jewish holidays, but it can also be enjoyed by people of all faiths. With these tips, you can make perfect challah every time. So next time you're looking for a special bread to serve your family and friends, give challah a try. You won't be disappointed!

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