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Challah Bread
Challah Bread

Before you jump to Challah Bread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Deciding to eat healthily has many benefits and is becoming a more popular way of life. The overall economy is affected by the number of men and women who are dealing with diseases such as high blood pressure, which is directly related to poor eating habits. While we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, just making a few modest changes can positively affect everyday eating habits.

Initially, you will need to be very careful when food shopping that you don’t unthinkingly put things in your cart that you don’t wish to eat. For instance, have you ever checked how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to challah bread recipe. To make challah bread you only need 10 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Challah Bread:
  1. Get 3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
  2. Provide 1 tablespoon (13 grams) granulated sugar
  3. Prepare 1 3/4 cups lukewarm water
  4. Get 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
  5. Take 5 large eggs
  6. Take 1/2 cup (100 grams) granulated sugar
  7. Prepare 1 tablespoon (14 grams) table salt
  8. You need 8-8 1/2 cups (1000 to 1063 grams) all-purpose flour
  9. Get 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained
  10. Use Poppy or sesame seeds for sprinkling
Steps to make Challah Bread:
    1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy.
    1. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)
    1. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
    1. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular*, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
    1. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
    1. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
    1. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
  8. Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
  9. Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow. I made one of each, so you could see examples.

The bread is typically pale yellow in color because so many eggs are used, and it has a rich flavor, too. Some challah recipes call for inclusions like raisins, honey or seeds. Challah bread (ḥallāh) has its roots in the Jewish religion, typically appearing on the Shabbat table and served at major Jewish holidays (except during Passover when leavened bread is not served). Challah is basically yeast dough that has been enriched with egg. It is rich, moist, and slightly sweet.

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