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Sep 5, 2006 07:23 PM


I make Challah every year for the high holidays. I use a basic recipe for plain sesame, raisin and my variation with chocolate chips. I like how they come out. I'm wondering if anyone has a recipe that they love so that I can compare? The recipe I use is from Daphna Rabinovich, with variations re no raisins or with chocolate, etc:

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  1. I think I posted this once before...but have never tried any variation/flavor

    4 cups warm water (105-115 degrees)
    2 (2oz) bars fresh yeast (NOT packets of dry yeast)
    1 T sugar
    1 (5lb) bag of high gluten flour
    2 cups sugar
    1 1⁄2 T salt
    3 large eggs
    1 1⁄2 cups canola or corn oil

    Canola/corn oil
    1 large egg, lightly beaten

    Preheat oven to 300, open oven door.

    Combine water & yeast in medium metal or glass bowl. Stir in 1 T sugar. Place the mixture on the open oven door and let stand for 10 minutes- will be bubbly (if not bubbly, something went wrong-must start over). Turn oven off.

    Place flour in large aluminum bowl, remove 2 cups of flour. Stir in 2 cups sugar and salt, mixing well. Push the flour against the sides of the bowl, leaving a center well. `
    Pour the yeast mixture, 3 eggs, & 1 1⁄2 cups oil into the well. Mix with a wooden spoon until it can no longer stir.
    Knead the dough with your hands until it no longer sticks to the sides- should be smooth & springy. If sticky, knead in a small amount of flour until smooth.
    Brush the top of dough with oil. Cover with plastic wrap and a dry towel. Let rise for 1 1⁄2 hours in a warm room.
    Turn the dough out onto a lightly floured surface & punch down. Divide into 5-7 sections. Divide each section into 3 equal pieces. Roll each portion into a thick rope. Place them side by side onto a lightly greased baking sheet, pinch the top together. Braid & pinch the bottom ends together. Repeat with all dough.
    Brush with beaten egg. Let rise, uncovered 45-60 minutes. Preheat oven to 350. Bake 25-35 minutes until golden & sounds hollow when bottom is tapped. (after 15-20 minutes reverse the baking sheet direction). Cool on wire rack.

    1. I have a good recipe for apple-cinnamon challah. Or you could just add some cinnamon and sugar to some chopped up granny smith (or other firm) apples and mix/fold them in to your regular dough. Let me know if you'd like the recipe. :)

      1 Reply
      1. re: Chocolatechipkt

        I'd like your recipe, especially if it produces a moist bread. One of my friends served me an amazing apple challah a couple years ago that I've been trying to reproduce, but mine is just not as good as hers. Thanks!

      2. For Rosh Hashana I take my challah dough and roll it out into one long thin strip. Then I mix apples (use ones that hold up to baking-not macintosh) with some honey and cinnamon. I use this mixture to stuff my long strip of challah (just roll the dough around the apple mixture). Once it is stuffed, I take the dough and coil it around to it forms a big bun like challah. Then I bake it a little extra than normal.

        1. I've posted this before but it's worth repeating.

          Czernowitzer challah, adapted from "A Blessing of Bread," by Maggie Glezer:

          Following the shaping instructions will give you a fine-grained, super-soft textured bread.

          I strongly recommend this book.