Challah

Challah
Staff Writer
Riesling

 

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.

8
Servings
471
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Ounce fresh yeast, or .4 ounces dry active yeast
  • 1 1/2 Ounce brown sugar
  • 1 1/2 Ounce canola oil
  • 2 eggs
  • 4 Ounces yolk
  • 1 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

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.

Nutritional Facts

Total Fat
21g
30%
Sugar
11g
12%
Saturated Fat
6g
25%
Cholesterol
327mg
100%
Carbohydrate, by difference
53g
41%
Protein
18g
39%
Vitamin A, RAE
67µg
10%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
214mg
21%
Choline, total
350mg
82%
Fiber, total dietary
4g
16%
Fluoride, F
41µg
1%
Folate, total
234µg
59%
Iron, Fe
5mg
28%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
3mg
60%
Phosphorus, P
307mg
44%
Riboflavin
1mg
91%
Selenium, Se
41µg
75%
Sodium, Na
478mg
32%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
33g
1%
Zinc, Zn
3mg
38%

Challah Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Challah Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.