Best 2 Water Challah Recipes
Originating in Jewish cuisine, water challah is a traditional bread that has been enjoyed for centuries. It is a simple yet versatile bread that can be used for a variety of purposes, from sandwiches to French toast. The key to making a delicious water challah lies in using the right ingredients and following the proper steps. This article will provide you with a comprehensive guide to creating the perfect water challah, ensuring a delightful and memorable experience.
Check out the recipes below so you can choose the best recipe for yourself!
WATER CHALLAH
According to our family's Sephardi custom, we cannot make 'HaMotzi' on anything that contains more than a minimal amount of sugar or any eggs. (Although you may use an egg wash or honey or other sweet additions on the outside). When I have to bake Challah this is what I do. For Rosh Hashannah our tradition is use anise seeds instead of extra sugar or raisins and shape the dough in discs with a grid on top.
Provided by baezus
Categories Breads
Time 3h
Yield 2-8 loaves
Number Of Ingredients 10
Steps:
- Proof yeast by taking 3 cups of luke warm (should feel pleasantly warm on wrist and be about 105-110F; if too hot it will kill the yeast) in a 4 or more cup measuring cup and add 4 Tbs. of instant yeast and 2 Tbs. of sugar. Mix a little. When it reaches the top of the 4 cup mark it is done.
- Meanwhile mix bread flour and salt. [For Rosh Hashannah I add the anise seeds.] Add oil and proofed yeast and water. Knead until smooth, adding flour if dough is too sticky or warm water if too stiff.
- Oil a large mixing bowl. Place dough in bowl, turning once to coat. Cover loosely with a damp towel and allow to rise until doubled (time depends upon warmth of house but with this much yeast maybe as little as 30 minutes to 1 hour).
- When doubled punch down, knead gently folding over. [Now is a good time to separate the challah for the bracha.] Divide into halves, quarters, or eighths depending on size of loaf or smaller for rolls. Shape in braids, discs, rounds, etc. as preferred. Place on greased cookie sheets or whatever shape pan preferred. Cover loosely with towel and allow to rise another hour.
- Preheat oven to 350 degrees. Brush each loaf with beaten egg if desired. [If using discs for Rosh Hashannah: use a sharp blade to cut a tic-tac-toe grid on each disc.] Sprinkle with sesame or poppy seeds if desired.
- Bake 30 minutes or until golden and sounds hollow when tapped on the bottom. Remove and cool on racks.
Nutrition Facts : Calories 2883.5, Fat 62.5, SaturatedFat 5.2, Sodium 3523.8, Carbohydrate 499.4, Fiber 23.3, Sugar 14.3, Protein 74.3
WATER CHALLAH
From "Dining In" ... posted in response to someone's search for a water challah recipe. I did use Splenda in place of the sugar and replace half of the oil with applesauce, but otherwise I followed the recipe exactly... until it came to the part where I was supposed to braid it into pans. I baked them directly on the cookie sheets, so I probably should have reduced the baking time. They were a bit overdone because of that, but taste-wise, they were just like any bakery water challah I've had.
Provided by brokenburner
Categories Yeast Breads
Time 5h
Yield 4-6 challos, 48 serving(s)
Number Of Ingredients 7
Steps:
- Crumble the yeast into the water, add sugar, and let bubble. Add flour. Mix well. Add remaining ingredients and knead to a soft dough. The dough has to be kneaded very well. Even if it seems like too much flour, keep kneading until it is all incorporated. Let rise 1 to 1 1/2 hours.
- Separate challah and braid (the dough shouldn't need extra flour) into pans. Once braided, let the challos rise 1 1/2 to 2 hours (for light, airy texture). Preheat oven to 250. Brush challos with egg and place in oven.
- After 10 minutes, raise oven temperature to 450 for 10 minutes, then lower to 350 and bake for 25 minutes. Remove from pans onto cookie sheet and bake at 350 for an additional 10 minutes.
Nutrition Facts : Calories 188.5, Fat 1.6, SaturatedFat 0.2, Sodium 292.5, Carbohydrate 37.6, Fiber 1.4, Sugar 1.4, Protein 5
Tips:
- Use fresh ingredients: High-quality ingredients make all the difference in the final product. Make sure your water is clean and filtered, and use fresh flour, yeast, and salt.
- Proof the yeast: Proofing the yeast helps to ensure that it is active and will properly leaven the dough. To proof the yeast, simply 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 helps to develop the gluten, which gives the challah its chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise: The dough needs to rise twice before it is ready to be baked. The first rise is called the bulk rise, and it allows the dough to double in size. The second rise is called the final rise, and it allows the dough to rise again after it has been shaped.
- Bake the challah at a high temperature: Baking the challah at a high temperature helps to create a crispy crust and a soft, fluffy interior.
Conclusion:
With a little practice, you can easily make delicious water challah at home. This versatile bread can be enjoyed on its own, or it can be used to make sandwiches, French toast, or bread pudding. No matter how you choose to enjoy it, water challah is sure to be a hit.
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