1/1 Photo of Manfred Loeb's Challah ( Joan Nathan)
2 hrs 15 mins
From the Joan Nathan Book " Jewish Cooking in America". I made this using the Kitchen Aid.
My Private Note
Units: US | Metric
- 1Dissolve yeast in warm water with a big pinch of sugar.
- 2Place the flour in a large bowl. Add the dissolved yeast and stir with a spoon. Add the remaining sugar, salt, eggs, and vegetable shortening. Beat about 1 minute and then mix by hand. When the dough begins to leave the side of the bowl, turn it onto a lightly floured surface to knead and Knead for about 15 minutes until soft, adding more water or flour as necessary.
- 3Place the dough in a lightly greased bowl, turning the dough over so that the entire surface is lightly greased. Cover with a cloth. Let rise in a warm place for an hour or more , until the dough is doubled . Punch down. Divide into 2 balls.
- 4Preheat Oven to 375°F.
- 5Divide each ball into three pieces. Roll each piece into a (appox 12") strand and braid, then tuck in ends. ( he gives a six strand braiding method that is really confusing so I use the 3 strand method).
- 6Place braid onto either cornmeal sprinkled or parchment paper lined ( I use parchment paper) sheet. Use 3rd egg ( beaten with a bit of water) and brush ( using a pastry brush) the Challah. If using sesame or poppy seeds, sprinkle over at this time. Cover with a plastic sheet ( spray with Pam first) and let rise 30 minutes.
- 7Bake for 15 minutes or until golden brown.
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Nutritional Facts for Manfred Loeb's Challah ( Joan Nathan)
Serving Size: 1 (1157 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1555.3
- Calories from Fat 305
- Total Fat 33.9 g
- Saturated Fat 9.5 g
- Cholesterol 186.0 mg
- Sodium 2411.0 mg
- Total Carbohydrate 266.7 g
- Dietary Fiber 10.3 g
- Sugars 25.9 g
- Protein 41.4 g