Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Challah Recipes

Sweet Challah

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


  • 2 tablespoons raisins
  • 1/4 cups boiling water
  • 1 package (about 2 1/2 teaspoons) active dry yeast
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 1/3 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • About 4 cups unbleached all-purpose flour, sifted
  • 1 egg beaten lightly with 1 tablespoon water for egg wash


Jewish Food: The World at Table

 

About 1 teaspoon poppy or sesame seeds for sprinkling (optional)

Steep the raisins in the boiling water for 15 minutes. Remove the raisins (they can be disgarded or reserved) and reserve the water for the dough.

Combine the yeast, 1 tablespoon of the sugar, and the warm water in a bowl. Let stand until the mixture begins to bubble, about 5 minutes.

Combine the yeast mixture, the remaining 3 tablespoons sugar, oil, eggs, salt, the reserved raisin soaking waters, raisins (if using), and half of the flour in the bowl of a standing electric mixer and beat until fully combined. Slowly add the remaining flour, beating to create a soft, sticky dough that pulls away from the sides of the bowl. Cover the bowl and let stand for 10 minutes.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding flour as necessary to keep the dough from sticking. Place the dough in a large, lightly oiled bowl, turning once to coat. Cover with a towel and let rise in a warm place until double in volume, about 2 hours.

Grease a large baking sheet or line it with parchment paper. Punch down the dough and form it into a square about 9 inches diameter. Place the loaf on the prepared baking sheet. Cover with a towel and let rise in a warm place for 30 minutes.

Preheat the oven to 375 degrees. Using a pastry brush, brush the challah with the egg wash. If desired, sprinkle the top with the poppy or sesame seeds. Bake until well browned, abut 30 minutes. Transfer to a wire cooling rack and let cool to room temperature before cutting.


Jewish Food: The World at Table by Matthew Goodman

Apples Recipes

How to braid Challah

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods