Thursday, August 30, 2012

Challah

On Red Star Yeast's site, I found this description under their challah: "This egg-rich braid is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast."
 
With the holidays approaching, the timing of posting this feather like textured challah could not have been more perfect.On Rosh HaShana, a round challah is traditionally baked symbolizing the cycle of the year. I hardly ever bake this loaf pan shape so I decided to give it a go. Surprisingly enough, this challah's taste and fluffy cotton candy texture was identical to the ones I grew up on. If you wish to make a round challah, please see my Honey Challah for instructions.

I adapted Red Star Yeast's recipe just slightly. I needed more flour, used 1 1/2 teaspoon salt instead of 2, braided it and baked it at a temperature I am accustomed to at 350F for 35 minutes. The original recipe calls for 400F for 20-25 minutes.

This post is part of my professional collaboration with Red Star Yeast.

Challah
Adapted from Red Star Yeast recipe

Ingredients
1 cup water
2 eggs, room temperature
1 1/2 tablespoon canola oil
3 cups bread flour (I needed an additional 1/2 cup) 
1 1/2 teaspoons salt (RSY asks for 2 tsps I used less)
2 tablespoons sugar
2 1/4 teaspoons active dry yeast (1 1/4 oz packet)

Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.

Combine dry ingredients and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12 x 6-inch rectangle. Cut into two 3 x 12-inch strips. Twist the strips together. Place in a 9 x 5-inch greased bread pan or on a greased cookie sheet. Cover; let rise until indentation remains after touching. For a shiny crust, brush with a combination of 1 slightly beaten egg and 1 tablespoon water. Sprinkle with sesame seeds, if desired. Bake in preheated 350º F oven 35 minutes. Remove from pan; cool.

Red Star Yeast Series:
Cinnamon Buns
Yeast Pancakes
Multigrain Oatmeal Bread
Marbled Rye Bread
Dark Pumpernickel Rye Bread
Jalapeno Cheddar Bread 

Challah Posts: 
Honey Challah
Spelt Honey Challah anc Chocolate babka
Quince Honey Challah Knots

44 comments :

  1. A speciality I adore. Your Challah looks really tempting. A beautiful loaf.

    Cheers,

    Rosa

    ReplyDelete
  2. Shulie, I'm inspired to try this, I love Challah but rarely bake it. With this loaf version, I don't have any excuses not to (the braiding used to be the issue I think...)!

    ReplyDelete
    Replies
    1. You definitely should. Even braiding, 3 braids, isn't a biggie. You can do it! :)

      Delete
  3. Gorgeous, Shulie! I especially like your 'fluffy cotton candy texture' description. Makes me want to rip some off and stuff it in my mouth! :) -Linda

    ReplyDelete
    Replies
    1. ahahaha Linda a great RSY recipe & I can totally see you do that! :)

      Delete
  4. GAH! I want, I want! I want to put butter and honey all over this. I want to make it into French Toast. I want!

    ReplyDelete
  5. This looks amazing and so perfect. I'd butter it up and toast it and dip a little in my espresso ;) Yum!!!

    ReplyDelete
    Replies
    1. Hey girlie your last few comments completely made me giddy happy! :)

      Delete
  6. I remember my first bite of challah...I think I was a newlywed and I fell in love with it immediately! Yours looks picture perfect...and I'm craving a big slice with cold butter....mmmmmmm.

    ReplyDelete
    Replies
    1. aww really sweet memories & you can come over anytime Lizzy. More often than not I got a challah baking in the oven!

      Delete
  7. Gorgeous bread, I love the sesame seed topping!

    ReplyDelete
    Replies
    1. TY Laura. My favorite though I should change around and use poppy seeds which I also like.

      Delete
  8. There is nothing like making challahs :)
    It's actually my specialty
    You challah looks very beautiful!:)

    ReplyDelete
    Replies
    1. TY Winnie. I know and what fabulous challahs you bake! :)

      Delete
  9. A beautiful loaf, it looks so tender and fluffy.

    ReplyDelete
  10. Red Star is my "go-to" yeast, and I agree, I love their recipe section. Haven't made a Challah in years, but every time I have it's been a resounding hit. Love the lightness of this recipe!

    ReplyDelete
  11. Mine too Kim! :) I know, can never go wring with challah to win over the family! :)

    ReplyDelete
  12. What?? I can't believe I have never heard about challah before. This looks too good for words

    ReplyDelete
    Replies
    1. You haven't? Now you you and you would love it! :) Thx for dropping by!

      Delete
  13. One of my favorite breads is challah. Yours is full of fluffy goodness and I agree with Brian: I also want to put butter and honey all over it;) Hope you're having a nice weekend:)

    ReplyDelete
  14. I know, right?!Mine too! Yes, we are in MA. I hope you do the same. Happy weekend!

    ReplyDelete
  15. I love challah bread and yours turned out too beautiful to eat. Really :D

    ReplyDelete
    Replies
    1. ahaha I never feel that way always ready to dig in but TY Kiran So sweet!:)

      Delete
  16. I LOVE challah and yours looks just so perfect. I really want to give it a try soon.

    ReplyDelete
    Replies
    1. TY An. You totally should. Let me know how it turns out?

      Delete
  17. This is so GORGEOUS Shulie .... ♥♥♥!

    ReplyDelete
  18. Wow...the loaf looks so light and fluffy! Perfect for a veggie sandwich.

    ReplyDelete
    Replies
    1. True. I was thinking the same Sanjeeta about this particular loaf.:)

      Delete
  19. Gorgeous loaf! Challah makes for a remarkable grilled cheese or as Sanjeeta mentioned, a light veggie sandwich. Brava, Shulie!

    ReplyDelete
    Replies
    1. Grilled cheese, haven't thought of that Viviane. Thx for the fabulous suggestion!

      Delete
  20. Beautiful Shulie. I can almost smell it. Challah is one of my favorite breads (next to Portuguese Sweet Bread). I love making bread pudding with it during the holidays. This is a gorgeous loaf!!

    xo
    Heather

    ReplyDelete
    Replies
    1. TY Heather. I don't know what about bread pudding and I we don;t get along when I make it in my kitchen but I fully enjoy it when someone else does! :) Hint. Hint!:)

      Delete
  21. Beautiful! The first thing I thought of when I saw this was Challah French Toast.. or overnight french toast.. either way, your bread is perfectly risen and airy! I am so excited for Fall to baking up wonderful recipes like this!

    ReplyDelete
    Replies
    1. 'airy' how well put & yes my favorite French toast. I still don't make it as well as my mom's and a neighbor makes a killer overnight one.

      Delete
  22. I love baking bread and this Challah turned out beautifully! I love the inner texture and the height you achieved on the loaf is incredible... I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations...

    ReplyDelete
    Replies
    1. Of course I saw your round up and oh my, that you very much! :)

      Delete
  23. Challah is my favorite bread of all time! Love this recipe!

    ReplyDelete
  24. Replies
    1. TY Pandi love your use of 'crumb' :)

      Delete