Twisty Ashkenazi bread is usually called Challah; however what really makes Challah "Challah" is not the type of bread but the separation of dough and its subsequent blessing and burning. That being said here are some recipes for Ashkenazi "challah" bread that look really marvelous. My favorite Yamim Noraim Challah recipe is from Diana's Desserts: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2332/Recipe.cfm
Challah, like other breads is very forgiving. I have been known to knead less depending on time. Also more flour/ water will be needed depending on the humidity sometimes the same recipe will make dryer dough and sometimes wetter dough. If you like sweeter add more sugar and if you don't like sweeter add less. I actually don't use sugar when I make Challah but maple syrup and/or honey and that usually means using less sweetener.
Experiment and enjoy!
This egg rich bread is traditionally served in Jewish households to begin the Sabbath, Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast. The recipe comes from Red Star Yeast.
I love this challah recipe! It has no eggs and very little oil but tastes delicious. This recipe can be easily made in a KitchenAid mixer or a bread machine. Although the maple syrup glaze isn't very conventional, I think it tastes great.
AMAZING challah that my mom is famous for. It's a family joke that anyone who has it always says some variation of "it's cake!"/ "why are you serving dessert first?"
I've made it a bit healthier by making it with whole-wheat dough.
Have fun with the fillings! My mom's traditional one is with cinnamon and sugar, but I've used dried fruit, jam, fresh fruit, seeds, fried onions, fresh basil (makes the bread tastes like pesto), craisins...
This is from Kosher by Design by Susie Fishbein. It uses 5 lbs of flour, enough to warrant the making of the special blessing over bread dough. It is very sweet and wonderful. I used natural sugar for it; even more wonderful.
This is my favorite yeasted bread recipe. I got it from Marcy Goldman's Treasury of Jewish Holiday Baking (The New Bread, or Whallah). It is the first bread recipe I had actually turn out! I live in Colorado, which is higher elevation than most places, so I had to figure out how to adjust recipes. I'm leaving the ingredients the way the recipe was, since most people are closer to sea level.
For anyone interested: better flour makes better bread. I buy the expensive organic flour at the local health food store for bread and use cheaper flour for cookies and quick breads.
Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first--yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!
This recipe came from a lot of trial and error. It was the first major thing I learned to cook on my own, so I'm pretty proud of it. I use it for a traditional Shabbos meal, but its good anytime. Most of the prep time is from the dough needing to rise. It's actually very easy to make.
The idea for this recipe came from the booklet for my bread machine. With various tweakings it became "my" claim to bread making fame. Although I make a 6-braid challah from the dough, it could just as easily be baked off as sandwich bread.
These rolls are so tasty. They make an excellent addition to your holiday table or any meal. BTW the prep time is a guess on my part because it was a required submission field, and refers mostly to the rising time.
Here is my recipe. It looks more difficult than it really is so don't hesitate. I make this every week. There is a story that goes with the addition of the poppyseeds. This recipe really does require a good stand mixer. Don't get in a hurry just enjoy the experience and plan on the children wanting to braid and get involved. Pinch off a bit of dough and give it to them.
I've been working on perfecting my challah recipe over the last few years, and I think this is it. The secret ingredients are vanilla extract and soy milk (you can use regular milk if it's not an issue for you). I get raves every week with this challah, it's rich and cake-like. Great with sweet butter, not too shabby with some chopped liver, and it makes the most amazing French toast in the world. I usually bake my challahs unbraided in a fluted cake pan with a hole in the middle. It makes a pretty challah, and it's easy to cut individual slices from it as well. There is nothing like a table full of guests ooohing and aaaahing over your challah, and this will do it for you! Prep time includes rise time. If you nuke the kneaded dough in the microwave on high for 10 seconds it will cut your rise time by half!