Date: Tue, 18 Feb 1997 11:11:14 -0800
Here's a wonderful recipe for Challah that I have been using and have
been very pleased with.
***IMPORTANT NOTE: I have found since I first posted this that my version
of this recipe is too large for my 2-lb Zoji. If you want to make a loaf in
the machine you have to remove some of the dough at the end of the dough
cycle, which is after 2 hours, I think. I did this once and ended up with a
nice loaf baked in the machine and then a braided one baked in the oven.
Both turned out very well.
* Exported from MasterCook *
CHALLAH, OIL FREE
Recipe By : http://www.eskimo.com/~jefffree/recipes
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Breads
Holidays & Gifts Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups water
2 eggs worth of egg substitute
1 1/2 Tablespoons applesauce
1 1/2 Teaspoons salt
3 Tablespoons honey
3 Tablespoons sugar
5 Cups white flour
- or white bread flour - omit gluten
1 1/2 Tablespoons gluten, wheat
3 Teaspoons yeast
8 Drops yellow food coloring -- optional
3/4 Cup raisins -- optional
Add ingredients to ABM in order specified by model. Choose "DOUGH" cycle.
Can add 3/4 cup of raisins during second kneading. If you want to cook the
bread in the machine, just use the regular white/wheat cycle.
After machine completes, take out the dough and break it into three parts.
Cover lightly with plastic wrap (may spray lightly with PAM to keep wrap
from sticking if you want) and let dough rise for one hour. Roll out and
braid dough (lightly wet ends to help them stick and fold under loaf
slightly for rounded appearance). Place loaf on cookie sheet sprayed
lightly with PAM, cover with plastic wrap and let rise for another hour.
Brush with one egg, beaten (I use Egg Beaters. A couple of teaspoons is
all it takes.) Cook in oven at 350 degrees for 25-30 minutes.
NOTES: (from original poster) Recommend using very warm water to offset
the cold temperature of the egg and applesauce (which is usually in the
fridge). The amounts of sugar and honey are equal; however, any amount of
both or each totaling 6 Tbsp works fine. I've used this recipe to make
over a dozen mini-challahs and frozen them for later use. Just make the
pieces smaller. For Rosh Hashanah, make the loaf round. (firstname.lastname@example.org)
NOTES: (from me) I changed all the amounts from the original recipe to
achieve satisfactory results. This ended up producing 3 nice loaves of
challah (all three baked sideways on the same cookie sheet), one of which
lasts until the next day when I have to bake three more. You don't *have*
to braid the loaves, but it only takes a few minutes. This gives it a
wonderful texture, making it like pull-apart rolls. You can make any size
loaf you want ... or rolls or hoagie-sized buns, etc. I think the classic
way is to make one large loaf using four braids and then place a smaller
loaf on top of the large one.
- - - - - - - - - - - - - - - - - -
NOTES : After many less than satisfactory attempts (to put it mildly) at
baking loaves of low fat challah (egg bread) that resembled those
I grew up eating, I was about to give up. I found a recipe in the
Jewish-foods mailing list archive that *almost* worked for me. I
do believe I have finally tweaked and prodded it enough that I can
honestly say that this is one incredible recipe. (Kudos to the
original poster.) My changes may simply have more to do with the
weather, etc., than anything else; but whatever the reason, I have
been asked (ordered?) to keep this bread in ready supply. I have
to hide them if I want to keep them for later. :)