Challah

Riesling

Ingredients

  • 1 Ounce  fresh yeast, or .4 ounces dry active yeast
  • 1 1/2 Ounce  brown sugar
  • 1 1/2 Ounce  canola oil
  • eggs
  • 4 Ounces  yolk
  • sugar pumpkin, or 8 ounces of pumpkin puree
  • 24 Ounces  bread flour
  • 1 Tablespoon  ground cinnamon
  • 1 Teaspoon  ground cardamom
  • 1 Teaspoon  grated ginger
  • 1 Teaspoon  kosher salt
  •   All-purpose flour, for rolling
  • 4 Ounces  honey, for brush

 

A traditional Jewish bread, challah is made from dough that has been enriched with high amounts of eggs, yolks, yeast and sugar.  It is ideal for tea or breakfast, and works well for French toast.  This recipe requires dough to be refrigerated overnight.

Directions

 

For the dough, combine the yeast with 1 ¼ cup of warm water in bowl of an electric mixer (temperature should be approximately 100 degrees). Let stand for 5 minutes, then stir to dissolve. Add brown sugar, oil, eggs, 1 ounce of the yolks, and the pumpkin puree. Sift all of the dry ingredients together except the salt and add to the mixer bowl. Carefully add the salt on top of flour, avoiding any contact between the salt and the yeast. Mix on low speed until the dough forms (about 90 seconds), and test for moisture. The dough should feel soft, but not like a batter. Adjust with flour or water, if needed. Continue mixing on low speed for about 6 minutes to develop gluten.  Remove from the mixer and let rest in an airtight container overnight in refrigerator.

Preheat the oven to 350 degrees.

Cut the dough into 5 equal portions.  Roll each dough into an 18 inch baton on a clean surface dusted with flour.  Line the batons next to one another and begin to braid, following the order 1 over 3, 2 over 3, and 5 over 2 until you have reached the end. Transfer to a baking tray and allow to rise for 45 minutes, preferably in a warm and most area, until doubled in size.  (To create this environment, lightly simmer a small pot of water, remove from the heat and place in a cold oven to allow moisture to permeate.  Then place the dough in oven.)

Brush the dough with the rest of the egg yolk and bake for 30-35 minutes until golden brown and very firm to the toughs, or internal temperature reads 165 degrees.  Remove from the oven, brush with honey and cool on a wire rack.

Nutrition

Calories per serving:

463 calories

Dietary restrictions:

Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

23%

Servings:

8
  • Fat 8g 13%
  • Carbs 84g 28%
  • Saturated 1g 5%
  • Fiber 4g 17%
  • Trans 0g
  • Sugars 18g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 14g 27%
  • Cholesterol 47mg 16%
  • Sodium 315mg 13%
  • Calcium 51mg 5%
  • Magnesium 36mg 9%
  • Potassium 258mg 7%
  • Iron 4mg 25%
  • Zinc 1mg 9%
  • Phosphorus 141mg 20%
  • Vitamin A 171µg 19%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 1mg 38%
  • Niacin (B3) 8mg 41%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 253µg 63%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 5µg 6%
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