Recipe by AnneElena Foster
"Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!"
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1 1/2 cups
warm water (110 degrees F/45 degrees C)
4 1/2 teaspoons
active dry yeast
7 1/2 cups
a delicious, easy to make bread. Very adaptable to various additions of ingredients for variety, as well!!!!
This bread took much longer than 2 hours to rise and 20-30 minutes to cook. I let it rise for almost 4 hours before it doubled & baked for 30-35 minutes for complete doneness
NO WHERE AS GOOD AS TRADITIONAL CHALLAH
According to my brother-in-law it's EXCELLENT!!!!
This was awesome! Sorry to say, but if it doesn't turn out, you need to look at what you did. One person wrote that it was better than traditional Challah, but since I have never had Challah, this was excellent!
I put this together in the morning and by noon it had almost tripled in size. The loaves lacked some flavor, but my family was still happy. Very easy.
This is my first time making bread and I absolutely love it. I cut down on the measurements. I don't want to much left over but it's so easy to make, and tastes so good. and I am going to use some for french toast for breakfast.
This challah tasted of flour and nothing else. I made it according to directions and it was heavy and dull. Next Shabbos I will be organized and make it properly!
* Percent Daily Values are based on a 2,000 calorie diet.
Challah in a Hurry
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 214
** Calories from Fat: 70
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