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    You are in: Home / Cookbooks / Challah
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    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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    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

    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 started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy!

    Recipe #80129

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

    Recipe #50126

    14 Reviews |  By Mirj

    My friend Debbie Yakobian's son Nadav is in the Israeli army. He brought home this recipe and Debbie has started making it every Friday for the Sabbath. My family and I have been fans of this challah and today I finally got the recipe. My challahs are cooling now but we just couldn't resist and had a taste -- delicious! In spite of the fact that there are no eggs in the dough itself, the challahs are very rich tasting. Just think of what they can do for your French toast or bread pudding!

    Recipe #95386

    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

    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

    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

    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

    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

    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

    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

    My mom always made delicious challah each week, and I was one of the lucky beneficiaries of her talents. Then I became a teenager, and everything she did was inherently suspect. Sometime in those years (thank G-d, we outgrow them), I came across this recipe for challah and announced triumphantly to my poor mother that her challah had been replaced by a superior recipe. Demonstrating her endless patience and wisdom, she smiled and asked me to share the recipe with her. I did, and she showed both her superior mothering skills and her superior baking skills by making the recipe her own, creating more delicious and nurturing challah than I did. I don't know if it was the recipe or if it is the intention, the love, the blessings she put into it. Either way, here it is, from both of us. You can double this recipe if you want to make enough to take challah with a bracha. Enjoy!!

    Recipe #199316

    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

    3 Reviews |  By katia

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

    Recipe #171916

    Many Challah breads either have too many eggs or just not enough. This recipe has just the right amount, about 1 egg per cup of flour. This recipe can also be done on the dough cycle in your bread machine and finished by hand. Best of all it makes THE BEST French toast! Cooking time does not include rising time.

    Recipe #103505

    Adopted! Original poster's note: This is a healthy whole wheat challah recipe with a light texture.

    Recipe #178203

    From the Enchanted Broccoli Forest cookbook, by Mollie Katzen.

    Recipe #254032

    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

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