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
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Noraida Alilaya
[email protected]I'm not a huge fan of challah, but this recipe changed my mind. It's so soft and fluffy, and the flavor is amazing.
Catarena Smith
[email protected]This challah is a bit time-consuming to make, but it's worth it. It's the best challah I've ever had.
Mike Bob
[email protected]I would definitely recommend this recipe to anyone who loves challah.
Medi Balaj
[email protected]I've made this challah several times and it's always a hit. It's the perfect bread for any occasion.
luc sinclair
[email protected]This recipe is a fail. I wasted my time and ingredients.
Otech biotech
[email protected]I followed the recipe exactly and my challah turned out perfect! It was so delicious and everyone loved it.
Ava Pedrazaa
[email protected]I'm not sure what I did wrong, but my challah turned out dense and dry.
Estrella Toto
[email protected]The only thing I would change about this recipe is that I would add a little more salt to the dough.
Vivian Ndimande
[email protected]This challah is so good! I've made it several times now and it's always a hit.
Khalid Jani
[email protected]I was a little hesitant to try this recipe because I'm not a very experienced baker, but it turned out great! The challah was perfect.
Hairhan Kenjegul
[email protected]I've tried other challah recipes before, but this one is by far the best. The bread is so light and airy.
Randy Ramos
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The challah is so delicious and makes a beautiful centerpiece for any table.
Captn Amon
[email protected]I used honey instead of sugar in the dough and it gave the challah a delicious sweetness.
Karma
[email protected]The instructions were clear and easy to follow, even for a beginner baker like me.
James Burnham
[email protected]I've made this challah several times now and it always turns out amazing. My family loves it!
GRIDAR
[email protected]This challah recipe is a keeper! The bread turned out so soft and fluffy, with a beautiful golden crust. It was perfect for my Sunday brunch.