Challah recipes


#1

Has anyone tried the challah recipes in Secrets of a Jewish Baker or the Smitten Kitchen adaptation of Joan Nathan’s recipe?

The former is a good fit for me because it has a food processor option (it insists on using ice water). The latter I’d have to knead by hand since I don’t have a standing mixer.


#2

I forgot to buy bread flour, so made the Smitten Kitchen recipe, which uses all purpose. Worked quite well—- not too sweet, not too eggy, fluffy but with structure.

It’s been years since I made challah. A new technique to me was putting egg wash on after braiding, before the second rise, and then putting on one more layer before it goes in the oven.


#3

One of my favorite bread
I used to buy them from Whole Foods and buy their butter to eat with it but there is no Whole Foods here.
Is it difficult to make?
Maybe I wil try it one day as I miss it.


#4

Not at all difficult, but it rises three times so you need to be home all day. I hand kneaded it, used olive oil, and took it out of the oven when the internal temperature hit 190F.

I’d never braided a round loaf before, and found Smitten’s directions very easy and forgiving.


#5

maybe when i have more time
used to make a fantastic bread called ENSEMADA, very much like the challah but richer
Used 12 eggs , took whole day
I even bought the small pans for asking them, made 48 at a time, took whole day
But those were the days ack in the 70’s thru 90’s,


(John) #6

I always make the Silver Palate Challa. It’s simple, uses regular flour & I didn’t have a stand mixer when I first started making it. It’s a really good recipe.