Best 4 Nadavs Delicious Challah Recipes

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Are you looking for a delicious and authentic Challah recipe? Nadav's Challah is a perfect choice for any occasion. With its golden crust, soft and fluffy interior, and slightly sweet flavor, it's sure to be a hit with your family and friends. Nadav's recipe is easy to follow and uses simple ingredients, so you can make this delicious bread at home in no time.

Here are our top 4 tried and tested recipes!

SWEET CHALLAH



Sweet Challah image

This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate it. The doughier you want the bread to be, the shorter you should bake it.

Provided by SuperRebbetzin

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h

Yield 20

Number Of Ingredients 13

1 tablespoon active dry yeast
⅓ cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
4 eggs
½ cup vegetable oil
1 tablespoon salt
1 cup white sugar
6 cups all-purpose flour, or as needed
1 egg
1 teaspoon vegetable oil
2 teaspoons white sugar
1 teaspoon water

Steps:

  • Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge.
  • In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.
  • Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.
  • Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.
  • Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 57 g, Cholesterol 46.5 mg, Fat 7.5 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 368.5 mg, Sugar 14 g

MOST AMAZING CHALLAH



Most Amazing Challah image

I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!

Provided by Palsar7

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 2h40m

Yield 32

Number Of Ingredients 10

4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons salt
¾ cup white sugar
1 cup pareve margarine, melted
4 eggs
12 cups bread flour, or as needed
1 egg
½ teaspoon vanilla extract
¼ cup sesame seeds, divided

Steps:

  • Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
  • Grease baking sheets, or line them with parchment paper and set aside.
  • Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
  • Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
  • Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 42.7 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 515.2 mg, Sugar 5 g

CHALLAH



Challah image

Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 large eggs, room temperature
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 large egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CHALLAH I



Challah I image

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

Provided by Joan Callaway

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h40m

Yield 30

Number Of Ingredients 8

2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds

Steps:

  • In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  • Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  • Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your challah. Use fresh, high-quality flour, yeast, sugar, salt, eggs, and butter.
  • Proof the yeast: Proofing the yeast ensures that it is active and will help your challah rise properly. To proof the yeast, dissolve it in warm water with a little sugar and let it sit for 5-10 minutes, until it becomes foamy.
  • Knead the dough properly: Kneading the dough develops the gluten in the flour, which gives challah its characteristic chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the dough rise: After you have kneaded the dough, let it rise in a warm place for 1-2 hours, or until it has doubled in size. This will give the yeast time to work and produce gas, which will make your challah light and fluffy.
  • Braid the dough: Once the dough has risen, divide it into three equal pieces. Roll each piece into a long rope, then braid them together. Tuck the ends of the braid under the bottom to secure it.
  • Proof the dough again: After you have braided the dough, let it rise again for 30-45 minutes, or until it has almost doubled in size. This will give the dough a chance to rise a final time before baking.
  • Egg wash the challah: Before baking, brush the challah with an egg wash made from one egg beaten with a little water. This will give the challah a golden brown color and a shiny crust.
  • Bake the challah: Bake the challah in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes, or until it is golden brown and sounds hollow when tapped.

Conclusion:

Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a popular choice for holiday meals. With a little planning and effort, you can make delicious challah at home. So next time you are looking for a special bread to serve your family or friends, give challah a try.

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