CHALLAH SHABBAT/SHABBOS BREAD RECIPE
This is the perfect kosher bread recipe, perfect for your Friday night meal with the family. It also makes really good French toast. You will fight for the last piece. I guarentee you. This a recipe passed
Provided by Jon Chef Blizardry
Categories Yeast Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Into large bowl, measure 2 cups of the flour. Set aside. Into a blender jar,.
- Pour the water, yeast, and remaining cup of flour. Cover and blend at low speed. Uncover and continue blending while adding the oil, sugar, large egg, and salt. Blend until mixture is smooth.
- Pour batter over the reserved flour. Mix thoroughly with a spoon until a ball of dough forms. Place in a lightly greased bowl turning to grease all sides. Cover and let rise in a warm draft-free place for 1 ½ hours or until doubled in bulk. Stir down.
- Shape the dough into challas, braided or unbraided. To shape into 2 small braided challas, divide the dough in half. Divide each part into 3 equal parts. Roll each part into a long coil of even thickness. Pinch together the tops of all 3 pieces. Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center. Then take the outer left strip and cross it over the middle strip, bringing it to the center.
- Repeat the procedure by alternately bringing the right strip to the center until all are braided. Pinch the ends together. Tuck the ends in carefully. Transfer the bread to a greased loaf pan, 9 5/8 x 5 ½ x 2 ¾ inches. Repeat with remaining dough. If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
- For a round challah, shape the dough round with your cupped hands. Place in greased 9-inch pan (round).
- Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees F.
- Beat the remaining egg with the tablespoon of water just to blend. Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired. Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon. Remove to racks to cool.
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Madupa Rukshan
[email protected]I'm an experienced baker and I found this recipe to be a bit too basic. I added some additional spices to give the challah more flavor.
Nkwale Leonard
[email protected]I'm a beginner baker and this recipe was easy to follow. The challah turned out great!
Umar Rajio
[email protected]I'm gluten-free, so I used gluten-free flour in this recipe. The challah turned out surprisingly good!
Md Hossin
[email protected]I'm vegan, so I used plant-based milk and butter in this recipe. The challah turned out delicious!
Sarah Hernandez
[email protected]I'm allergic to eggs, so I substituted the eggs in this recipe with flax eggs. The challah still turned out great!
Juliet Merto
[email protected]I'm not Jewish, but I love challah bread. This recipe is the closest I've come to finding a challah that tastes just like the ones I buy at the bakery.
John Carmona
[email protected]I made this challah for a potluck and it was a huge hit. Everyone loved it!
suzzan Gustafson
[email protected]I've been using this recipe for years and it never fails me. The challah always comes out perfect.
Balwinder Singh
[email protected]I was a bit hesitant to try this recipe because I'm not an experienced baker. But it turned out to be so easy to follow and the bread turned out amazing!
Tumwesigye Joseph
[email protected]This is the best challah recipe I've ever tried. The bread is so soft and fluffy, and it has the perfect amount of sweetness.
Leilah Nabacwa
[email protected]I'm not a fan of raisins in my challah, so I omitted them from the recipe. The bread still turned out great!
herty babe
[email protected]The bread was delicious, but I found the dough to be a bit sticky. I had to add more flour to get it to the right consistency.
Nafees Khan
[email protected]I've made this challah a few times now and it's always a hit. My family loves it and it's become a staple in our Shabbat meals.
Ammarkhan Ammarkhan
[email protected]This challah recipe is a winner! The bread turned out soft, fluffy, and had a beautiful golden crust. I followed the recipe exactly and it was perfect. Definitely a keeper!