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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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    From the Enchanted Broccoli Forest cookbook, by Mollie Katzen.

    Recipe #254032

    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

    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

    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

    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outgrow them), I came across this recipe for challah and announced triumphantly to my poor mother that her challah had been replaced by a superior recipe.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

    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

    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

    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

    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

    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

    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

    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

    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

    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

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

    Recipe #50126

    1 Reviews |  By Mirj

    One of my favorite challah recipes from The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs. Intricate instructions insure that you won't go wrong. Read the whole recipe before you even attempt to start!

    Recipe #18411

    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

    modified from ppk

    Recipe #221339

    Absolutely amazed my guests during Yom Kippur Break Fast! WONDERFUL combination/adaptation of #148108 with an apple filling from Marcy Goldman's Jewish baking cookbook. Recipe looks long - but with only one rise, it's QUICK and easy!

    Recipe #189152

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