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27 Comments Posted
I found the cooking temp to be a little too high and the time too long for my taste. I prefer a softer more moist loaf. For the larger Challah I had a lot of success when I baked it at 325 for 30-35 min.
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I adapted a Challah recipe for making the dough in the bread maker.
1 cup water
2 eggs, beaten
1 tsp. almond flavoring
Place above ingredients in canister then add:
4 cups unbleached flour
1/2 cup Terbinado Sugar or any sugar
2 tsp. dry yeast
1 tsp. salt
2 T. olive oil
Set on dough setting, let rise.
Place dough in a lg. bowl with 1 cup flour
in bottom of bowl to make handling of dough easier. I make two loaves of three
braids each.
Let braids rise more than double, Paint
challahs with beaten egg or egg yolk sprinkle with poppy or sesame seeds.
Bake at 335" for 20 min. Place a shallow
pan of water on lower shelf under the bread while baking.
Let cool for 15 min. and place in plastic
bag and tie end. Bread has a wonderful
taste and texture.
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Do you have a challah recipe that is suitable for vegans? I don't eat eggs, or any other animal products.
Thank you!
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Try adding 1-2 more tablespoons of olive oil in place of the eggs. Of course you can omit the eggs altogether, and add a little more water, about 2 tablespoons, the equivalent liquid amount of the 2 eggs.
Brush bread with olive oil in place of beaten egg before baking.
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Thank you for the vegan challah advice!
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also a vegan. I've been experimenting with Challah making since Whole foods stopped carrying the vegan challah.
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The recipe and video make it look easy; as with all things, practice, practice, practice.
I appreciate what my grandmother did every Shabbos all the more after trying to tame the huge monster of living dough in my kitchen. I've got a l long way to go before it looks like the picture; tastes great though.
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I grew up at sea level, now I live at 6000 ft What changes might one make in such a case?
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Living 6000 ft. above sea level may pose a change in temp. and baking time. When I lived in W. Kansas, it took forever to boil water. So you may have to try 5 to 10 degrees higher on the temp. and 5 to 10 min more on baking time. It is just experimental to get it right. What do your bread recipes say for your area? Have you had to change time and temp. for baking other things? Just use your own good common sense.
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The following suggestion is adapted from a cooking website: you may want to increase the water amount by 2/3 TBSP for each cup of flour as flour is usually drier in higher elevations.
As Toni said, you will have to experiment a bit. Enjoy and Shabbat Shalom!
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Does anyone know how to adapt this recipe to make just one challah?
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This recipe is actually for one large Challah. I divided it into two loaves.
If you want one smaller loaf, just cut the recipe in half
For the one large Challah, you will need a large baking pan. I arrange the loaf from corner to corner of the pan.
Baking time for larger loaf my need to be a little longer.
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Mathew, you can also bake the full recipe and freeze the extra loaves, challah freezes beautifully.
Wait until the challah is cool to bag and freeze, when needed defrost and toss into the oven for a freshly baked flavor and aroma.
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What kind of Oil are you using?
Olive?
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Yes, I use Olive Oil. You can use butter if you prefer.
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Butter does make the bread a little more salty. Olive oil is best for traditional flavor and gives a texture that is unbeatable.
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While butter does add significant taste, if you will be using the challah for a traditional friday night meal which usually includes chicken or meat (or any other meaty meal), you should refrain from using butter as we are not allowed to eat milk and meat products together.
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When you put so much sugar in the challah, is it still considered bread so that one is required to recite Birkat Hamazon????
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Yes, you can add as much or as little sugar as you like. I like to use honey sometimes instead of sugar, but you will have to add a little more flour so the dough won't be soggy. Every challah recipe I have found has some sugar in it.
Recite Birkat Hamazon with joy; not only for bread from the earth, but for the sweetness of enjoying life.
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To Renee, yes you do need to say Birkat Hamazon, the Grace After Meals. The amount of sugar compared to the flour, oil, water and other ingredients does not put the challah in the category of cake and on which another blessing and after blessing is said.
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can you give recipes to only make 2 loaves please
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Just halve the recipe above...alternatively you can make the entire recipe and freeze the loaves you don't need for the next week. If you wrap them up well in foil or sealed plastic they taste very fresh when defrosted.
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Has anyone converted your measurements to metric? Although I brought U.S. measuring cups and spoons with me to Zurich, converting kilos to pounds (flour) and cubes to ounces (yeast) is rocket science.
To answer someone else's question re the use of butter, the recipe shared with me by a good friend used parve margarine, melted. The taste is much sweeter and softer, but the braiding pulls and stretches when it bakes. After some trials and tribs, I now add only 1/4 cup melted margarine to 1/2 cup oil - and the result is a good compromise - a little nicer flavor, and much less stretching.
By the way, can a regular mixer with a bread dough hook be used in the same way and for the same length of time shown in your recipe?? Your special mixer looks terrific, but I've never seen it here and we're on 220 voltage, as well.
Many thanks for sharing.
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A kilo is equivalent to 2.2 pounds, that should help...if I'm not mistaken the cubes of yeast are equivalent to 50 grams..hope this helps.
And yes, you can use any mixer with a dough hook for the challah dough.
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This recipe is actually for three large loaves and six rolls, however, I usually make eight loaves with it (smaller) since even with a guest or two, the two large loaves were too much for my small family. I make it once a month, and freeze six of the eight baked loaves, then throw them in the oven again, still frozen and they warm up beautifully!
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