1/2 Photos of Spiral Challah
1 hr 35 mins
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!
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Units: US | Metric
- 6 1/2-7 1/2 cups white bread flour or 6 1/2-7 1/2 cups gluten flour ("or" a mixture)
- 2 tablespoons bread machine quick-acting active dry yeast
- 1/3 cup sugar
- 2 teaspoons salt
- 1 tablespoon anise seed
- 1 tablespoon sesame seeds
- 4 large eggs or 1 cup egg substitute, divided
- 1/4 cup canola oil or 1/4 cup light olive oil
- 1/4 cup fruity dark olive oil or 1/4 cup canola oil
- 1/3 cup honey
- 1 1/2 cups hot tap water (, 120 to 130 degrees, no hotter than this or it may kill the yeast)
- 1/2-1 cup light raisins or 1/2-1 cup dark raisin
- 1Mixer Method-----------.
- 2In the large (about 5-quart) bowl of a heavy-duty electric mixer that has a dough-kneading hook, put about 5 cups of the bread flour, yeast, sugar, salt, and seeds.
- 3Mix the dry ingredients by holding the hook in your hand and using it to stir (this saves washing another utensil).
- 4Add 3 eggs (or 3/4 cup egg substitute) and the oil and honey (use an oiled measuring cup for the honey and it will slide right out) to the flour mixture, and stir in with the hook.
- 5It is not necessary to mix well.
- 6Finally, add the hot water and stir in.
- 7Set the bowl into the mixer, and attach the dough hook.
- 8Turn the mixer to kneading speed.
- 9If the dough is very wet and soft, add about ½ cup flour or enough so that the dough begins to gather around the hook.
- 10As the dough kneads, lightly sprinkle just enough flour around the inside surface of the bowl so that the dough stays on the hook and does not come down off the hook into the bottom of the bowl.
- 11You will probably need to use more flour in the beginning, and less as the dough kneads.
- 12Let the dough knead for about 5 to 10 minutes, or until it is very smooth.
- 13When it is almost done kneading, it should need very little or no more flour and should almost clean the inner surface of the bowl.
- 14Note: If the dough rides over the top of the hook, scrape it down and add more flour.
- 15This may happen if the bowl is too small for the recipe.
- 16Consider reducing the recipe by one-third in the future.
- 17Remove the dough hook from the dough, but leave the dough in the mixer bowl.
- 18Cover the bowl with a plastic lid or a piece of plastic wrap so the dough does not dry out, and let it rest for 20 minutes.
- 19It will probably not rise very much.
- 20Hand Method-----------.
- 21In a large bowl, combine 4 cups of the bread flour, yeast, sugar, and salt, and mix to combine using a sturdy mixing spoon (such as a wooden one).
- 22Add 3 eggs (or 3/4 cup egg substitute) and the oil and honey (use an oiled measuring cup for the honey and it will slide right out) to the flour mixture, and stir in lightly.
- 23Finally, add the hot water, and stir it in very well.
- 24Note: A strong electric stand mixer with standard beaters may be used for mixing to this point, but the rest must be done by hand if there is no dough hook.
- 25Stir in about 1 1/2 cups more flour, and mix to make a soft, sticky dough.
- 26Let the dough rest, covered, for about 5 minutes to allow the flour to absorb some moisture (so that less flour will be required during kneading).
- 27Turn out the dough onto a well-floured surface (board, countertop, etc.), and knead, adding small sprinkles of flour as needed to keep the dough from sticking to your hands or the surface.
- 28Try to keep your hands free of sticky dough, as this will make even more dough stick.
- 29To clean your hands, sprinkle them lightly with flour and rub them together.
- 30Knead for about 10 to 15 minutes, or until the dough is very smooth and silky feeling, and is no longer sticky.
- 31To keep the dough from drying out, put it into an ungreased covered bowl, or turn a bowl over the dough on the kneading surface, or cover the dough with plastic.
- 32Let it rest for 20 minutes.
- 33It will probably not rise very much.
- 34Both Methods-----------.
- 35While the dough is resting, prepare the baking sheets.
- 36Use large, heavy, flat, shiny aluminum baking sheets (cookie sheets) and coat them with nonstick cooking spray or top them with special parchment paper used for baking.
- 37To easily remove the dough from a bowl, sprinkle a little extra flour over the dough, and use a spatula to push the flour all the way down the sides of the bowl while completely loosening the dough at the same time.
- 38Turn out the dough onto a lightly floured board, and press it gently into a rough mound of even thickness.
- 39Cut the dough in half.
- 40Shape each half into a spiral loaf adding raisins, if desired, as directed below.
- 41Be careful not to stretch or tear the dough as you shape it, or the surface of the loaf may develop holes when it rises and bakes.
- 42For a spiral-----------.
- 43With very lightly floured hands, gently squeeze the dough into a snake of even thickness that is about 36 inches long.
- 44Place the snake horizontally on a lightly floured countertop or other surface.
- 45Use your fingertips to press the snake very flat, making a rectangle that is about 4 inches wide and 36 inches long.
- 46If using raisins, press about ½ cup of them into the top of the dough, arranging them so that none are touching and the whole surface is covered.
- 47Beginning with the long edge closest to you, tightly roll up the dough like a very long jelly roll, forming a neat log (and enclosing the raisins, if they are used).
- 48Pinch the remaining long edge of the dough tightly against the log so that it cannot unroll, and pinch both ends of the log closed.
- 49Gently roll the log on a floured surface to smooth down the pinched long edge and to coat the log completely with flour.
- 50Brush off any excess flour.
- 51With your hand, raise one end of the log so it points upward.
- 52Fold it over about 2 inches so the rough end of the log will not show at the top of the loaf, but still keep this end slightly raised so it will be the highest part of the loaf.
- 53Use your other hand to neatly wind the rest of the log around the bent end in a spiral fashion, keeping the seam side down.
- 54Tuck the final end neatly under the bottom of the round loaf, and pinch it against the loaf so that the spiral cannot unravel.
- 55Carefully transfer the loaf to the center of a prepared baking sheet.
- 56Repeat with the second half of the dough to form another round loaf.
- 57These are large challot, and each must be placed on its own baking sheet.
- 58As soon as the loaves are shaped, brush them heavily with egg glaze.
- 59For the glaze, beat the remaining egg with a teaspoon of water until the egg is barely frothy.
- 60Or use the remaining ¼ cup egg substitute directly from the carton.
- 61Let the loaves rise at room temperature until they are almost, but not quite double.
- 62Put each loaf on the middle rack of a cold oven.
- 63Raise the heat to 350 degrees.
- 64Bake for 45 to 50 minutes, or until the loaves sound hollow when tapped on the bottom.
- 65Immediately remove the loaves from the baking sheets, and cool them completely on wire racks.
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Nutritional Facts for Spiral Challah
Serving Size: 1 (1734 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2518.3
- Calories from Fat 639
- Total Fat 71.0 g
- Saturated Fat 9.7 g
- Cholesterol 423.0 mg
- Sodium 2483.9 mg
- Total Carbohydrate 413.1 g
- Dietary Fiber 13.1 g
- Sugars 96.3 g
- Protein 56.9 g
The following items or measurements are not included:
bread machine quick-acting active dry yeast