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 / Sponge Started Challah Bread - Kosher Recipe
    Lost? Site Map

    Sponge Started Challah Bread - Kosher

    Sponge Started Challah Bread - Kosher. Photo by BekaWild

    1/2 Photos of Sponge Started Challah Bread - Kosher

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    6 hrs

    30 mins

    BekaWild's Note:

    Simple & straight forward. I like the brioche style starter sponge to make sure everything is moving right along.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 32

    Yield:

    16oz lo ...

    Units: US | Metric

    THE SPONGE

    DOUGH

    TOPPING

    Directions:

    1. 1
      SPONGE:
    2. 2
      1. In the bottom of an electric mixing bowl, mix first 4 ingredients together in order of appearance.
    3. 3
      2. Add only 1 cup of flour to yeast liquid, lightly mixing with a rubber spatula.
    4. 4
      3. Sprinkle Remaining 1 cup of flour over mixture and set aside.
    5. 5
      4. Let rise (in cool oven or other dry room temperature place) for 30min.
    6. 6
      When cracks form in flour, your yeast is doing it's job!
    7. 7
      DOUGH:
    8. 8
      1. On top of the sponge, layer next 4 ingredients in bowl. Make sure salt does not touch yeast mixture.
    9. 9
      2. STIR in mixer until everything is incorporated (1min) and then MIX on medium until dough begins to ball up.
    10. 10
      This takes 6-8min. If you have to add the 1/4 water, do it a table room at a time (I use a spray bottle) and mix for 1 min, then let it rest of 1 min to let the water soak up.
    11. 11
      The dough should pull away from sides of bowl, not be too tacky, and be elastic.
    12. 12
      3. Turn out dough (you may not need ANY flour for this) and kned by hand into a round ball (only 4-6 strokes).
    13. 13
      4. Spray mixing bowl with PAM (or butter) and place dough ball in bowl.
    14. 14
      5. Cover with plastic wrap and let rise until ABOUT double (1 1/2 - 2 hours).
    15. 15
      6. Gently deflate and repeat rise a second time.
    16. 16
      7. Deflate again and tun out onto counter, again, you probably won't need flour, it's a really tight dough!
    17. 17
      8. Divide dough in 1/2 and work each half into desired shape.
    18. 18
      9. Cover and let rise a THIRD time (double, 1.5-2 hours).
    19. 19
      Topping:.
    20. 20
      1. Mix egg yolk and water.
    21. 21
      2. Brush GENTLY on top of loaf (do not deflate).
    22. 22
      3. Sprinkle seeds (if desired).
    23. 23
      BAKE: place in PREHEATED 400 degree oven, then immediately turn heat down to 350 (325 convection) and bake for about 30min. Bread will sound hollow and thermometer will read 190- 200 (it will coast up to 205).
    24. 24
      REMOVE from oven and let cool before taking out of pan -- ENJOY!
    25. 25
      You can FREEZE dough (up to one month) after 2nd rise by wrapping air tight. Let it thaw out overnight in the fridge and them shape, rise, bake - a GREAT way to get the prep work done ahead of time and always have fresh baked bread!

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sponge Started Challah Bread - Kosher

    Serving Size: 1 (28 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 84.7
     
    Calories from Fat 25
    30%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 16.8 mg
    5%
    Sodium 78.0 mg
    3%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.2 g
    8%
    Protein 2.0 g
    4%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes