Recipe by Joan Callaway
"Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah."
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2 1/2 cups
warm water (110 degrees F/45 degrees C)
active dry yeast
unbleached all-purpose flour
I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/2 tsp [this means you have to reduce proof time by about a half], (2) I used 1/2 cup of honey instead of 1/4 cup [Mmm!], (3) I used one whole egg plus three yokes [this gives it a much more challah-like taste], (4) I added about a tablespoon of honey to the eggwash, and (5) I reduced baking time by about 6 or 7 minutes, making sure to cover the challah with foil after about the first 20 minutes, to prevent too much browning. This came out magnificently and I suggest these alterations to anyone who likes a slightly sweeter and eggier challah!
My grandmother made Challah for Sabbath, so I was hoping to get the same type she made from this recipe.
The bread looked fantastic and was a perfect piture of Challah, but as soon as I tasted it, I knew it wasn't the same. I'm not sure how to fix it, but it sure needs more egg yolks and honey, it lacked the honey eggy flavor Bubbe's did!
Also, the dough was far too sticky with the 8 cups of flour, and found I had to add quite a bit more in order to work with it. I am thinking of using egg yolks only, more honey and cutting down on the water.
The good news is that it did make excellent french toast and croutons, so not a total loss!
When I started making challah on Friday nights, I searched for over a year for a good recipe. I actually bought cookbooks with one challah recipe in hopes that it would be "the one". Then I found this recipe. It is without a doubt, the best challah I've ever made (and much better than most of the store-bought ones in the Boston area). It is especially wonderful with raisins, topped with cinnamon sugar. One caveat though: be careful about the baking time. Mine never takes more than 25 minutes in the oven.
We live in Israel and this receipe's taste is as authentic as the loaves we buy in the shop for Shabbat!!! Great taste and simple to do ( first time I have ever made bread). One loaf I flavored with onion and the other with herbs. Superb.
When i found that my local bakery was out of the round challot for Rosh Hashana, i made this recipe simply by searching for "honey challah" in a search engine. After years of fruitless attempts at making challah that were either too yeasty or just tasteless and hard, this is a REAL WINNER, and my kids think so too!!! Thanks a bunch! ...i just would have liked it to come out fluffier..
I love making bread and often trying new recipes has given me a good point of reference. This bread was easy to make and turned out really nice, with abeautiful crunch and great flavor. I added a bit more honey than called for, for a great sweet bread. The dough was great to deal with and easy to shape.
I had never made challah before, but I think this is a really good recipe. Next time I think I'll add a pinch more salt, or maybe more honey--just to give it some added flavor. I also thought it was a good basic recipe to add herbs and spices to, I think I'll add dill next time to see what happens. I didn't know if I was supposed to separate the third egg for the egg wash, so I kept it whole; as a result, I ended up with a few bits of scrambled egg on the top! I think I'll just do the yolk next time? Any ideas?
I needed a pretty loaf of bread that didn't take a long time to make and this was it. My family loved it and I got lots of compliments from friends who thought it looked beautiful. I have never braided bread before so I didn't know what to expect but it was so easy. Thanks for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 25
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