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welovegod.org - Share Your Recipe!

Recipe Name: Challah 2/2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
See part 1
Directions:
Continued from Part 1 NOTES Challah (pronounced "hallah") is a type
of braided egg bread traditionally eaten on the Jewish Sabbath. It is
eaten by tearing off hunks rather than by cutting with a knife. I got
this recipe from a housemate a couple of years ago; I don't know its
origins before that, but it has become one of my favorite recipes, and
one with which I have experimented a good deal. I've tried several
other challah recipes, but find I like this one the best. Yield: 2
Large loaves. The variation in oil makes quite a difference in the
moisture of the bread: If you use the larger quantity, the bread comes
out very nice and moist, but when it cools it becomes somewhat oily.
The amounts of sugar and oil may sound high, but try it this way once
before cutting back. I have tried other recipes that use less, and
they don't taste nearly as good. Here's the fun part --> variations.
Because this dough is so workable, you can form it many different
ways, limited only by your imagination; I once made a whole collection
of different shapes and sizes, for a festive dinner party. Some of
the variations I have tried include: : o Adding extra ingredients,
such as raisins and/or nuts : o Forming the braided loaf into a
wreath-like loop (joining the ends) : o Braiding 5 ways instead of 3
: o Baking a small loaf on top of a larger loaf (traditional) : o
Braiding 3 braided loaves into a recursive loaf (didn't turn out well;
it ended up looking knotty, rather than intricate, and being somewhat
tough) : o Varying the loaf sizes. One time I made individual-sized
loaves, so that everyone could have their own loaf at dinner. Another
time, I divided the dough into 2 halves, set one aside, and made a
loaf out of the other half. Then, I divided the remaining piece into 2
halves, and continued the process until I had an array of loaves, each
half the size of the previous. I managed to get 9 loaves by doing
this, the smallest of which was about 1/4 inch by about 2 inches.
: o Varying the length-to-width proportions; traditionally, challah
loaves are quite wide relative to their length. I find that shorter,
wider loaves are doughier (and thus tastier), but longer loaves look
more elegant. : Difficulty: moderate. : Time: 30 minutes dough
preparation, 1 1/2 hours first rising, 1 hour loaf forming, 1 hour
second rising, 30 minutes baking. Total: 4 1/2 hours. : Precision:
Approximate measurement OK. : Mike Schwartz : University of
Washington, Computer Science, Seattle, Washington, USA :
ihnp4!uw-beaver!schwartz schwartz@cs.washington.edu : Copyright (C)
1986 USENET Community Trust File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip


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