Challah Favorite Recipe
Ingredients| 1 1/4 cup cold water |
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In large bowl of electric mixer, thoroughly mix undissolved yeast
with 1/3 of the flour and all other dry ingredients. In a 2 to 4 cup
measure, start with 1 1/4 cups cold water. Add margarine, then add
enough water to make 2 cups liquid. Heat liquids with margarine over
low heat unitl very warm, 110 to 120 degrees. Margarine does not need
to melt. Add liquids to dry ingredients. Beat for 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add about
1/2 cup flour, or enough flour to make a thick batter. Add the 3 eggs
one at a time. Beat on high speed for 2 minutes, scraping bowl
occasionally. Use dough hook or wooden spoon to stir, adding all but
one cup of flour or as much as is needed to make elastic dough.
Amount will vary according to temperature and humidity of room. If
raisins are used, add here and stir thoroughly. Turn dough out on
floured surface, kneading until it becomes smooth and satiny to the
touch. Add more flour if needed. Place dough in well-greased bowl,
turning to grease top of dough. Cover with plastic wrap and let rise
until doubled in bulk, about 1 to 1 1/2 hours. Punch down. Return to
lightly floured board. Cut into desired amount of loaves. This recipe
makes 1 very large, 2 large or 3 medium loaves. Cut amount of dough
desired. Stretch into one strand and twist to form a crown.
Paint egg mixture. Repeat with remaining dough. Tops may be sprinkled
with sesame or poppy seeds. After bread has risen for about an hour,
brush any dry areas with egg wash. Prick any air bubbles. Bake in
375-degree oven for 25 to 30 minutes, until browned. A flick of
finger should produce a hollow sound. Remove to rack to cool. Challah
freezes well but should be thoroughly cooled before wrapping in heavy
foil.
Servings: 12
Also see ...
Challah I
Dissolve the yeast and sugar in lukewarm water (105 degrees F.). (Lukewarm water feels neither hot nor cold when a drop is placed on your wrist.) Let sit for 10 minutes to proof the yeast. If there are no bubbles in the water after this time, the yeast is inactive and you sh (Upload by user)
Dissolve the yeast and sugar in lukewarm water (105 degrees F.). (Lukewarm water feels neither hot nor cold when a drop is placed on your wrist.) Let sit for 10 minutes to proof the yeast. If there are no bubbles in the water after this time, the yeast is inactive and you sh (Upload by user)
Challah Ii Part 1 Of 2
Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. (Upload by user)
Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. (Upload by user)
Challah Ii Part 2 Of 2
: Continued from Part 1 NOTES: * Challah (pronounced "hallah") is a type of braided egg bread traditionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe from a housemate a co (Upload by user)
: Continued from Part 1 NOTES: * Challah (pronounced "hallah") is a type of braided egg bread traditionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe from a housemate a co (Upload by user)
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Challah Iii
Dissolve the yeast with the warm water and sugar. Add the rest of the sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a time, until it is hard to stir. Turn out onto a well floured counter and knead until smooth and blistery, adding more flour as n (Upload by user)
Dissolve the yeast with the warm water and sugar. Add the rest of the sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a time, until it is hard to stir. Turn out onto a well floured counter and knead until smooth and blistery, adding more flour as n (Upload by user)
Challah Latkes
Using 2 1/2 to 3 inch round cookie cutter, cut each slice of bread into a round. In large bowl combine eggs, 1 tablespoon powdered sygar, milk and orange zest. Place each slice of bread in egg mixture and let soak on both sides. In large nonstick skillet heat oil over mediu (Upload by user)
Using 2 1/2 to 3 inch round cookie cutter, cut each slice of bread into a round. In large bowl combine eggs, 1 tablespoon powdered sygar, milk and orange zest. Place each slice of bread in egg mixture and let soak on both sides. In large nonstick skillet heat oil over mediu (Upload by user)
Challah Or Koilitch
Method: Combine the yeast and sugar in the mixing bowl of a table top mixer and dissolve in 1 1/4 cup tepid water. In a large mixing bowl, sift together the flour and the salt. Add the eggs and melted and cooled butter and 2/3 of the flour mixture to the yeast mixture. Mix a (Upload by user)
Method: Combine the yeast and sugar in the mixing bowl of a table top mixer and dissolve in 1 1/4 cup tepid water. In a large mixing bowl, sift together the flour and the salt. Add the eggs and melted and cooled butter and 2/3 of the flour mixture to the yeast mixture. Mix a (Upload by user)
Challah With Saffron
In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt, and butter or margarine. Gradually add the hot water and beat forcefully by hand or at medium speed using the mixer flat beater, for 2 minutes. Scrape the bowl occasionally. Add the saffron, eggs and egg w (Upload by user)
In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt, and butter or margarine. Gradually add the hot water and beat forcefully by hand or at medium speed using the mixer flat beater, for 2 minutes. Scrape the bowl occasionally. Add the saffron, eggs and egg w (Upload by user)
Challah
Add 1 Tablespoon sugar and yeast to warm water, stir well and "proof" the yeast (I m old fashioned and still do this). After the yeast proofs, add rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour. As your stir together, add salt (done br (Upload by user)
Add 1 Tablespoon sugar and yeast to warm water, stir well and "proof" the yeast (I m old fashioned and still do this). After the yeast proofs, add rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour. As your stir together, add salt (done br (Upload by user)
Chanuka Fritters
Frittelli di Chanuka Dissolve the yeast in 1 cup of warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 (Upload by user)
Frittelli di Chanuka Dissolve the yeast in 1 cup of warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 (Upload by user)
Charlisa s Extra Good Sesame Drop Biscuit Muf
Preheat the oven to 425øF. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini muffin cups with vegetable cooking spray. Drop (Upload by user)
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Preheat the oven to 425øF. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini muffin cups with vegetable cooking spray. Drop (Upload by user)
TAG: sesame, ,
Charls English Muffins
Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to 1/4 inch thickness. Cut with a 3 1/2 inch round (Upload by user)
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Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to 1/4 inch thickness. Cut with a 3 1/2 inch round (Upload by user)
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Cheddar Dill Cornbread
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1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. 2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredie (Upload by user)
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Cheddar Anadama Bread
Makes 1 loaf Stir cornmeal into boiling water. Add cold water, molasses and 2 tablespoons of the butter. Cool until lukewarm. Reserve. Fit processor with steel blade. Measure 1 1/2 cups of the flour, yeast and salt into work bowl. Process on/off to mix. Ad (Upload by user)
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Makes 1 loaf Stir cornmeal into boiling water. Add cold water, molasses and 2 tablespoons of the butter. Cool until lukewarm. Reserve. Fit processor with steel blade. Measure 1 1/2 cups of the flour, yeast and salt into work bowl. Process on/off to mix. Ad (Upload by user)
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Cheddar Biscuits
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Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/ (Upload by user)
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Cheddar Bread
Put in pan according to custom. 4/93 Fleischmann s BEST EVER BREADS strongServings: 1/strong (Upload by user)
Put in pan according to custom. 4/93 Fleischmann s BEST EVER BREADS strongServings: 1/strong (Upload by user)
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Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper sauce in large bowl until well blended. Add flour and stir until thoroughly combined. Share dough into 10 inch long log. Wrap in plastic and whill at least 3 hours. (Can be prepared 2 days ahead. Keep r (Upload by user)
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