"My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves." — NUNU123182
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active dry yeast
vanilla sugar, or vanilla extract
This is a fabulous recipe. I tried the other Challah I recipe first because it had more reviews, but then I decided to try this one because of the shorter prep time. This one is definitely moister and more flavorful, which is especially good considering it takes less time. I did add a few swirls of honey and used poppy seeds instead of sesame seeds, but other than that I followed the recipe. This recipe does make A LOT of dough. I ended up with two huge braided loaves (did the 6-braid). Next time I think I'll cut it in thirds to have three more managable loaves. Great recipe; even my in-laws (who grew up with homemade challah) loved it.
When I scaled the recipe by half, something must have happened because the dough was a huge sticky mess. I'm not even sure how much extra flour I ended up adding just so I could try and do something with the dough, but it was a lot. That kind of annoyed me because I'm not a great baker and I like to follow the directions exactly. However, this dough was such a mess there was no way I could shape it at all if I didn't just keep throwing in more flour. The taste was good, very adequate, but not what I was hoping it would be so I will probably try other recipes to see if I have better luck.
Like I said, the taste was perfectly fine and it made nice French toast. This loaf also looked amazing when I took it out of the oven which is a miracle, since the dough was still sticky enough that I had a hard time braiding it and just assumed it was going to look like a big lump.
This is an EXCELLENT recipe. I did make a few changes though so I'll list those before I tell you what I liked about this recipe. I cut down the sugar to only two tablespoons for a less sugary challah. I also used only a third cup of vegetable oil and used only 3 eggs but omitted the yolks. My challah was very soft and moist, almost velvety on the inside, with just a slight crunch on the outside.
I made this into one large 6 braid challah and brushed with only egg. Then I dipped my finger in water, then into the sesame seeds and gave each segment a roll of sesame for a more even look.
Overall this was SUPERB and I have already been asked to make it for a baker friend of mine who wants to feature it in her bakery!
THis is a great recipe, and the idea of vanilla with the glaze on top is cool. As someone experienced with Jewish law, may I please offer a correction, though: Regarding the Challah offering - THis is a praiseworthy custom in place to keep in practice for the actual "Challah" portion given to our Cohanim in the Temple of Jerusalem (going back 2,000 years and we still do it). They worked, we fed them. Here are a couple of parameters for nowadays, when the Cohanim are kind of "unemployed" in the old sense: THere is a minmum amount of flour needed for this, as follows - about 3 lbs for taking off without a blessing, and about 5 lbs to say a blessing. For the words of this blessing contact Chabad.com This can actually be done for almost any type of dough! To dispose of it, because it is considered unusable and technically not kosher, one cannot burn it where the challh is baking, but where there is nothing being cooked, such as straight over a flame on your burner or under the broiler, later. (Temporarily shut off your smoke alarm!) Alternatively, some Rabbis allow you to double-wrap the dough (which doesn't have to be a lot; can be as small as a large olive) and then throw it out. Here's my favorite part: THis is one of the 3 Mitzvas specially handed to women, and our power of prayer is very great, so, just as we can pray for our families, ill people, etc at candle lighting time for the Sabbath, we can pray when we are taking the Challah portion. It becomes very spiritual.
To be honest, I have no idea what it should taste like . However, My wife and I spent the morning making this bread and when we tasted it, it was wonderful. Dense, hearty, soft, crispy crust. We enjoyed it very much and plan on making it for future gatherings with family and friends. We made the six braid version, we found a easy how to video on youtube that made it very easy to braid. We halved the recipe and it made a very large loaf. so consider that before making. Thanks for sharing...
This is a delicious bread! I can't say how it compares to other Challah breads, as I have never had any, but it is spectacular in it's own right. I saw a show on Food Network that suggested using specialty breads for french toast, namely Challah, and I decided to try it for a ladies brunch I was hosting. They went raving mad for it!! It has been requested continuely since then, some ask for the recipe, others just want me to make it for them. I am making a batch today for another brunch tomorrow! This makes the most delicious french toast if you cut it 30 minutes early to let it dry out a little. Soak it for ten minutes a side, and after cooking in the skillet, it is thick and hearty and tasty! One last thing, this bread is especially easy to make, which is why I originally chose it. I had never baked bread before, and this turned out golden and delicious. It was simple, and fun, and makes me want to move on to more challenging bread. Thanks NUNU!
This is a FANTASTIC challah recipe. Very authentic, very moist. A couple of caveats: it is a very LARGE recipe - one batch turned out three challahs, each bigger than 2 pounds. I baked up two and tossed the third in the freezer for another time. Also, it is not very sweet. It is very comparable to a typical bakery egg challah, nice and rich with great texture, but next time I'm planning on adding a half cup more sugar or some quantity of honey instead. For those who prefer weight measurements instead of cups, I wasn't comfortable with Allrecipes' conversion of cups into grams, so I did my own calculation to use 1700g of all-purpose flour in this recipe... with fantastic results. Very sticky dough, but with a bit of flour on my hands and the table, it braided up nicely and the braids held their shape beautifully.
I used 6 cups whole wheat flour and six cups white flour and the result was still great. I was worried the texture might suffer but it was still dense (but not too dense) moist and delicious. I ended up making 5 challah loaves and 7 challah buns, which means I've got enough to last me for a good few weeks! I froze them right after they cooled but next time might try freezing them after they're braided, before they rise the second time. That way I can have really fresh challah on demand each shabbos. I also threw in some chocolate chips to a couple loaves/buns, and cinnamon sugar into a few others. They all turned out yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 42
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