Bread Machine Challah
Novice bakers-remember measurements must be exact! Ingredients in machine must be used in order. Never put salt next to yeast!
Ingredients
Before Baking:1 egg for wash mixed with 1 tbs. water
1/3 cup of raisins (optional)
Sesame or poppy seeds (optional)
2 hand foils of coarse corn meal (see step 5)
Dough:
1 cup plus 1 tbs lukewarm water
1/4 cup corn or canola oil
2 large eggs
1/2 tbs. kosher salt
4 cups bread flour
1/3 cup sugar
2 1/4 tsp. dry yeast
Directions
1. Set machine to Dough setting.2. After 10 minutes open the machine and touch the dough. If it is wet or sticky add a tbsp. of flour. If the dough is not in a round ball, use a spatula and push down the flour that is clinging to the sides.
When the machine ends and the dough is ready then -
3. Divide the dough into 4 pieces. 3 are of equal size. The 4th is a little larger. Set the 4th piece aside. Work on a lightly floured surface so that the dough does not stick to the table. Roll the first 3 pieces of dough [equal size pieces] into 10 or 12-inch ropes.
4. Braid these three pieces. Start in the center. [Left over center. Right over center. Left over center. Etc.] When you get to the end, pinch the ends together. Now turn to the other side and do the same.
5. Now divide the 4th piece of dough into three pieces. Braid as above. It will make a smaller challah.
6. Make a crease with your chefs knife in the center of the large challah. Use your fingers to widen the crease. Moisten the crease slightly. [Use water or egg.] Set the smaller loaf on top of the crease. Press down. [The crease will keep the smaller loaf from sliding off the center.]
7. Spray the baking pan with Pam and sprinkle the pan with coarse corn meal.
8. Put the challah on the prepared pan. Cover with a clean cloth and let it rise for 45 to 60 minutes.
9. Preheat the oven to 375 degrees. Brush the bread with beaten egg. Sprinkle the bread with seeds on top.
10. Bake for 35 minutes. Check after 15 or 20 minutes. The top should be golden brown. Cover the challah with a tent of aluminum foil when it is golden brown to keep it from getting too dark. Bake a full 35 minutes. Remove from the oven and cool on a rack before cutting. The bottom of the loaf should be brown and sound hollow when tapped.
Note: If you find that the center of your bread is gummy when sliced, it is not because you didn't bake it long enough. Gummy centers are a sign that your dough was too wet. Next time use less water or add more flour. Don't use extra large eggs.
* If you want smaller challahs, cut the dough in half when you take it out of the machine. Now do steps 1 to 8. Smaller challahs are baked for 30 minutes.
Round Challah
These breads are generally baked for the Jewish high holidays of Rosh Hashanah (Jewish New Year) and breaking the fast of Yom Kippur (Day of Atonement). They are made from a long single strand made up into a coil, which when baked rises into a turban-shaped bread.
Directions
Prepare one recipe and divide it in two.Roll each piece into a fat rope and allow to rest for several minutes.
Leaving one end thick, roll once more with the palms, lengthening the strand and tapering the other end to a point.
You should end up with two 18- to 24- inch lengths, thick on one end and tapered to a point on the other end (Figure 1).
Alternate between the two strands to allow them to rest for several minutes.
Take the lengthened strand and, keeping the wide end on the work top, with one hand lift the tapered end and wind the entire length around the wide center to form a coil (Figures 2 and 3).
Slip the tip under the coil and press down lightly so that it will not open upon rising (Figures 3 and 4).
Brush with the egg wash, place on cornmeal-dusted pans, proof (let rest 1 hour) until doubled in volume, and brush a second time before baking.
Seeds for topping are optional.
I often decorate with a bird or crown on top.
For High Holidays I use a Raisin Dough.
Challah Birds
Make these for children on holidays and or to decorate the top of a round challah. Do not make or serve these on Passover!
Ingredients
Challah doughDark raisins or currants
1 egg with tablespoon of water for wash
Pam spray
2 handfulls of corn meal for baking pan
Directions
1. Make challah dough2. Divide dough into 4 to 6 pieces
3. Roll dough on lightly floured surface so that the dough does not stick to the surface.
4. Cut ropes into pieces about 6 inches long.
5. Follow figures 1 to 5 below.
6. Flatten the long end and slice like feathers.
7. Press the short end with your ringer to shape head. Pinch out beak.
8. Put in raisin for eye.
9. Place on pan that was prepared by being sprayed with pam, then sprinkled with corn meal.
10. Cover and let stand to rise about 45 minutes. Just before baking, paint with egg wash.
11. Preheat oven to 375 degrees.
12. Bake 10 to 15 minutes 'till golden brown.
Challah Fruit filled Cake
Ingredients
1. Challah Dough2. Filling:
a. 1 tablespoon of margarine or spray of Pam
b. 1/3 cup of apricot preserves
c. 1/4 cup of sugar
d. 1/2 cup chopped nuts
e. 1/4 tsp. Cinnamon
3. Glaze (optional) 1/2 cup powdered sugar and 3/4 teaspoon of milk or water
4. Pam to grease 2 cookie sheets.
5. 1 egg with tablespoon of water for wash
Directions
1. Grease 2 cookie sheets and set aside.2. Divide dough in half. Use 1 half. Cover and set 2nd half aside temporarily.
3. Roll out ball of dough on a lightly floured surface. Roll out dough to form a 12 inch by 6 inch rectangle.
4. Put the rectangle on the cookie sheet.
5. Cut dough as directed in the diagram below.
6 Spread 1/2 margarine or Pam in the center 1/3.
7. Spread 1/2 preserves over margarine
8. Mix sugar, nuts, and cinnamon together. Put 1/2 of mix on top of apricot preserves.
9. Cut outer thirds in 1 inch slices. Now turn the top right slice over the filling. Then turn the top left slice over the filling, overlapping the right slice. Then turn the top 2nd slice over the filling etc. until all the pieces have been turned over the filling.
10. Cover and let rise 45 minutes.
11. Repeat with 2nd piece of dough.
12. Preheat the oven to 350 degrees. Wash the top of the cakes with an egg wash. Bake 25 or 30 minutes 'till golden brown. Cool and if you wish, glaze when cool.
Pletzel / פלעצל / Onion Board (Bread Machine)
Ingredients
1 1/4 cup water1 cup milk (room temperature)
2 Tbsp. oil
2 tsp. kosher salt
5 cups bread flour
1 tsp. sugar
2 1/4 tsp. yeast
1 egg, beaten
1 cup finely chopped onion
Handful kosher salt
Pam spray
Handful coarse corn meal
Directions
Set bread machine to dough setting.Put in first group of ingredients in the above order, ending with yeast. When the dough is ready, spray flat pan with Pam.
Sprinkle pan with coarse corn meal. Cut dough in half (2 balls). Roll each ball flat, about 1/4 inch thick.
Place on prepared pan. Let rise 45 to 60 minutes.
Preheat oven to 375°.
Brush dough withbeaten egg.
Sprinkle with chopped onions and kosher salt.
Bake 20 to 30 minutes until onions are golden brown and the edges of the bread are crispy and light brown.