Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Guatemalan Challah Recipe
    Lost? Site Map

    Guatemalan Challah

    Guatemalan Challah. Photo by Boomette

    1/2 Photos of Guatemalan Challah

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Susiecat too's Note:

    From "A Blessing of Bread" by Maggie Glezer, this is another interesting twist on challah! Challah is the braided or twisted loaf of egg bread served on the Sabbath by Jews around the world, and recipes vary by region. This one is interesting for its use of cardamom. I've added the rising time in to the cooking time, so the total time is from start to finish.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let sit uncovered for 20 minutes, or until it begins to ferment and puff up slightly.
    2. 2
      Whisk 2 eggs, oil, salt, sugar and cardamom into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar are dissolved.
    3. 3
      Stir in the remaining flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. Knead in the raisins just until they are equally distributed.
    4. 4
      Place the dough in the bowl and cover, set aside to rise until doubled in bulk, up to 2 hours depending on the temperature of your kitchen.
    5. 5
      Line baking sheets with parchment paper. Divide the dough into two 1-pound portions for loaves, or 16 rolls.
    6. 6
      Braid or shape as desired, position on the prepared sheets and cover again to rise until tripled in size, up to 1 1/2 hours.
    7. 7
      Thirty minutes before baking, put oven racks in upper and lower third positions and preheat to 350°F.
    8. 8
      Beat remaining egg with a pinch of salt for glazing the bread.
    9. 9
      When the loaves have tripled in size and stay indented when gently pressed with a fingertip, brush with the egg glaze. If desired, sprinkle with sesame or poppy seeds.
    10. 10
      Bake rolls for 15-20 minutes, loaves for 25-35 minutes, until well-browned. You may tent them with foil if they are browning too quickly.
    11. 11
      Remove from oven to cool on racks.
    12. 12
      Freezes well.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on September 01, 2008

      55

      I did it in my bread machine. I did 2 braided loaves. And when they were braided I realized I forgot to add the raisins. They are very good. And the cardamom is not overpowering. Thanks Susie. Made for 123 hit wonders

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2008

      55

      Fantastic bread. I have to admit that I used my bread machine to pull all the ingredients together and knead and rise. Then I pulled it out and kneaded the raisins in, braided, and let rise. I made one in a loaf pan and left one free form, and they both baked in 30 minutes, no tenting necessary. I did sprinkle mine with poppy seeds (yum!). We loved the sweet spice of the cardamom. It's subtle - the family didn't recognize it, which is good, as cardamom can overpower. Definitely a keeper for my bread recipe collection! Thank you for posting, made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Guatemalan Challah

    Serving Size: 1 (46 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 221.8
     
    Calories from Fat 72
    32%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 39.6 mg
    13%
    Sodium 233.2 mg
    9%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 1.2 g
    5%
    Sugars 8.6 g
    34%
    Protein 4.7 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites