The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I want a delicious challah recipe

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berryblondeboys's picture
berryblondeboys

I want a delicious challah recipe

When we lived in one of the places we lived, there was a fantastic challah bread I could get in the grocery store bakery. (I think it was when we lived in Ontario). You could pull it apart easily, it had a nice tear, like coming apart in strings, a bit sweet, very light, yet a nice chew. It wasn't brioche (but I love that too), it was a lighter flavor/texture than brioche.


Since then I've tried so many at kosher bakeries, Whole foods, grocery stores and they are all DRY. Bleck... I really detest dry breads. I'm also not interested in a sourdough starter (at this point) as I haven't grown one. Though I plan to start soon. Well, I guess I should say, I would be OK with a starter bread recipe, but I'm also interested in a regular yeasted recipe. So many of them look so nice, but then disappoint the palate.


 


Melissa

trailrunner's picture
trailrunner

This is my favorite Challah and I have made it and sold it for decades. It always works and has the qualities you describe. Good luck and please ask if you need any questions answered. caroline


 


Place 2 tsp ADY in 1 1/2 c warm water in a large cup  and let foam ( may add a pinch of sugar)


When ready add 3 large eggs and 1/4 c very soft butter, 2 tsp salt and a 1/4 c sugar  - beat with a whisk. 


 


Place approx. 6 1/2 c unbleached white flour in a bowl. Add all the wet ingred. at once and mix lightly to a shaggy state. Cover and leave to autolyse for 30 min. Uncover and knead till springy and "feels like a baby's bottom". May need to add a small amount of flour. ( I hold back about 1/2 c )  Takes about 15 min vigorous kneading. This is a traditional kneaded bread...this is not an artisinal bread at all so all old rules as to kneading and shaping etc apply.


 


Let rise in a warm place till doubled...approx 1 hr. Shape in 3 braids or one very large braid or 2 med large. I bake the 3 braids at 350 for 30 min. May glaze with an egg beaten with 1 Tbsp water. Dust with sesame or poppy seeds as desired. Hope you enjoy. c


Photobucket

holds99's picture
holds99

Trailrunner, I failed to mention that your challah looks terrific---and delicious.  I also wish to also commend you on your bicycle trip for charity.  Nice going on both counts.


Best wishes with your baking


Howard

Kent's picture
Kent

I have made this one is was very pleased with the results.  Kent


 


http://www.thefreshloaf.com/node/14803/sourdough-challah-quota-blessing-breadquot

jannrn's picture
jannrn

This recipe sounds GREAT!! But one question....do these loaves need to rise again after the first rise and braiding?? I thought maybe they need to rise again before baking. I can't WAIT to try this recipe this weekend!! Thank you! Janet

trailrunner's picture
trailrunner

Yes they do rise again for about 45 min. Then bake. I usually double the recipe and make 6 loaves. If you do a search on my blog here on TFL you will see the round shape I also do. Brush with glaze just before baking. Sorry...wasn't paying attention I guess. PLease let me know how you like the bread. c

breadmantalking's picture
breadmantalking

My challah is 'famous' and always wins high praise among friends and acquaintances. I have published the recipe on my blog at:


http://breadmantalking.blogspot.com/2009/10/challah.html


It has all the qualities you mentioned, plus is low-fat and has almost no salt as well. Let me know if you need any advice .


Regards,


David at: breadmantalking.blogspot.com

holds99's picture
holds99

Howard

berryblondeboys's picture
berryblondeboys

I did and got lots for techniques and trouble shooting, not so much for the type of recipe I'm looking for.

holds99's picture
holds99

Paul, who know is very knowledgable, gave you a suggestion...Give it shot.  If that doesn't fit the bill, so to speak---there's always baking books i.e. Glezer, Reinhart, Berenbaum, etc.


Howard

PMcCool's picture
PMcCool

Beth Hensperger's Sweet Vanilla Challah.  Trailrunner knows her challot, so I wouldn't hesitate to make her challah, either.


Paul

maybaby's picture
maybaby

I have had excellent success with the Challah recipe in Artisan Breads in Five Minutes a Day. I even used it to make cinnamon rolls and raisin bread. I'd show you pictures but each time I've made something with it...it was gone so fast! But this is known to happen with teenagers in the house.

evth's picture
evth

Trailrunner: Can I knead your challah in a Kitchen Aid instead of hand kneading? Checked out your round challah and it is a beauty! Thanks.

trailrunner's picture
trailrunner

it doesn/t need to be kneaded hard if you are using the machine. I have only used the KA once so have some warm water and some flour handy to aid in the kneading. Take it out and give it a couple passes with your hands to see how it feels. I always depend on my hands to tell when bread is ready. c


 


Howard that is so very thoughtful of you. We raised 22,000 # of food so I am very pleased and I learned a life time of interesting things and met the most wonderful people..


PM you are very sweet to say so ...thank you ! c

trailrunner's picture
trailrunner

I am so sorry I said 2 tsp ADY and I meant 2 pkgs...which is = to 5 1/2 tsp. I sure hope you haven't already started the bread. I apologize . c