-
-
My review
Miriam's Not-So-Secret Challah
5
MIRIAM571
"A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 10 m servings 253Original recipe yields 20 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
- In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 101137 Ratings
-
-
-
-
-
Most helpful positive review
2/5/2010
I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the ye...
Most helpful critical review
2/17/2012
Followed the instruction and I have a few comments. It took more than 7 cups of flower to get the dough elastic enough but not sticky. Secondly while it has risen to twice its size the first and...
Most helpful
Most positive
Least positive
Newest
2/5/2010
I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the ye...
10/5/2009
An outstanding recipe by itself. After experimenting, I tweaked it a bit for a presentation-quality crown challah with the following: 1. As others, used half milk and half water 2. Increased bo...
4/4/2004
I think this is a very good challah--it turns out light and feathery, but I can't give it 5 stars because it too isn't as good as Challah I in my opinion. Challah I is more dense, but it's soft ...
1/21/2009
Our family bakes bread twice weekly, and I'm fairly versed in both egg and yeast-only breads. This bread is as light as cotton candy, and yet tastes rich on your tongue. It makes great french to...
1/11/2011
Oh sooo good!! There is nothing like the feeling you get when a recipe makes you feel like a pro!! This is fool proof. I did add a little honey to mine and halved the brown sugar.(it was still s...
3/26/2011
One of the best challah recipes I've used-- the loaf was 6x the dough height and had a great sweet but not too sweet texture. It also worked very well in density for the day after french toast....
4/7/2011
I love this recipe. I was raised on Zopf, as is eaten in Germany, and this is so very much like it. I will add perhaps another quarter cup of sugar and some raisins the next time I make it to...
4/11/2009
I just finished making this Challah (my very first one) about an hour ago. It's beautiful & fluffy, although not as sweet as I thought it would be with the 1/2 cup of sugar. I thought I screwe...