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    You are in: Home / Cookbooks / Challah
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    29 recipes in

    Challah

    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!
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    9 Reviews |  By Marie

    Easy to do using your bread machine to make the dough. Sprinkle with sesame or poppy seeds before baking to add more flavor.

    Recipe #87253

    From the Enchanted Broccoli Forest cookbook, by Mollie Katzen.

    Recipe #254032

    I owned a bakery for 9 years and this was a favorite. I had a Rabbi that came every Friday for his challah. He liked it so much that it was the only non kosher food allowed in his house!

    Recipe #217226

    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.

    Recipe #55858

    11 Reviews |  By Mirj

    Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress.

    Recipe #17298

    I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.

    Recipe #73831

    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.

    Recipe #73832

    Easy and right in the mixing bowl. Turn out beautifully every time.

    Recipe #50126

    3 Reviews |  By katia

    Found it in jewishfood-list.com. Its a super easy snack. Post for ZWT 2006.

    Recipe #171916

    4 Reviews |  By chia

    this sweet dairy challah worked perfectly in my bread machine. it turned out so well, that everyone munched on it after dinner, in lieu of desserts, no leftovers for french toast the next morning.

    Recipe #205665

    A Sweet Challah for Shabbat or any occasion

    Recipe #123392

    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... enjoy!

    Recipe #178739

    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.

    Recipe #145461

    1 Reviews |  By Abi Fae

    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.

    Recipe #185935

    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!

    Recipe #90765

    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.

    Recipe #71316

    1 Reviews |  By Glori-B

    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.

    Recipe #166356

    5 Reviews |  By 1Steve

    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.

    Recipe #42302

    1 Reviews |  By Maeven6

    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.

    Recipe #235904

    7 Reviews |  By Mirj

    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!

    Recipe #30748

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