Challah II Recipe - Allrecipes.com
Challah II Recipe
  • READY IN 3 hr

Challah II

Recipe by  

"This recipe is a sweeter version of the classic challah. It was given to me by a friend."

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Ingredients Edit and Save

Original recipe makes 1 - 3 pound loaf Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    3 hrs

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Stir the oil, honey, eggs, salt and four cups of flour into the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.
  6. Bake in preheated oven for 30 to 40 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

This is hands-down the best bread I've ever made. Everyone goes crazy over it! The texture is dense and doughy, and the honey makes it super-sweet. I top mine with sesame seeds--simply sprinkle them on after brushing with the egg.

 
Most Helpful Critical Review
Nov 10, 2003

This challah turns out kind of dry, IMHO. Its texture is in between the Number 1 Hawaiian Egg Bread (which is lighter and more feathery) and the wonderful Challah I (which is more dense and moist). This bread certainly looks beautiful when it's done, and don't get me wrong, it tastes fine. However, I'll stick to Challah I.

 

50 Ratings

Dec 16, 2011

I thought my review could use updating after using this recipe for 10 years... This is most flavorful, beautiful challah recipe I've ever used. My only change is to slightly increase the salt: I use 2 heaping teaspoons. The dough doesn't always appear to have risen sufficiently, even given extra time, but by the time it's out of the over, it looks and tastes perfect. Thank you, Rivka!

 
Apr 11, 2003

The bread didn't rise the first time so I just kneaded it again and it worked. So good and easy that I am making it with my Preschool class next week.

 
Apr 11, 2003

The bread was pretty good although my mistake was letting it cook too long. The recipe said to bake for 35-40 minutes and after 25 minutes in my oven it was very well done. Maybe it was my oven? The flavour is very good, although as it is quite rich I would probably only make it once or twice a year.

 
Apr 11, 2003

I made this for Thanksgiving...it was perfect! Made a very large loaf! The dough is a little sweet and very moist and delicious. Tastes excellent slightly warmed with butter on top. I'll definitely use this again.

 
Apr 11, 2003

i didn't really like the strong honey flavor too much, but my sister loved it. also, a bit sweeter than the typical challah. the loaf was huge, and a bit underdone in the middle (maybe my oven's too hot?) so i think next time i'll try two smaller loaves.

 
Apr 11, 2003

The best challah I have made yet!

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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