Sweet Shabbat Challah Especially sweet and “Shabbosdik,” our families love this challah. The sweet glaze lends the challahs a special shine and festive appearance.
Place the flour in a large bowl and combine with salt.
Add yeast, sugar, and water and then the eggs and oil. Knead the mixture well for about 5 minutes. If the dough is sticky, add a bit more flour and knead with greased hands. The dough should be smooth and very soft, but workable.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.
Knead the dough for a few minutes on a floured surface and form the challahs. It’s best to work with greased hands, since the dough is very soft.
Place challahs in a pan. Cover and let them rise again in a warm place for approximately 1 hour, until the dough doubles in volume. In the meantime, preheat the oven to 375° F (190° C).
Brush with beaten egg, and sprinkle with sesame seeds. Bake until challahs turn dark brown.
When the challahs appear to be almost done, prepare the glaze: Dissolve the sugar in boiling water. Remove the challahs from the oven and immediately spoon the boiling glaze over them. Remove the challahs from the pan so that the bottom of the challahs doesn’t get wet from the glaze, and cool on a wire rack.
5 tablespoons dry yeast
1 tablespoon sugar
2/3 cup warm water
4 eggs
1 cup sugar
1 cup oil
1/3 cup wheat germ
2½ cups warm water
15 cups white flour
2/3 cup whole-wheat flour
1 tablespoon salt
Glaze: 1 egg, beaten
Sesame seeds
Yields:5 large challahs
Enriched Challah
Wheat germ and whole-wheat flour enrich this challah and lend it a unique flavor.
In a large bowl, combine yeast, 1 tablespoon sugar, and 2/3 cup warm water. Set aside for 10 minutes. Beat eggs and add to the yeast mixture. Add sugar, oil, and wheat germ. Mix.
In a different bowl, combine the two types of flour and the salt. Alternately add this mixture and the water to the batter in the large bowl. Begin kneading. When the ingredients form a ball of dough, transfer to a floured surface. Knead for another 7 minutes. The dough should be soft and smooth.
Brush the dough and inside of the bowl with a bit of oil. Cover with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 40 minutes, until the dough doubles in volume.
After the dough has risen, knead it for a few minutes, cover, and let it rise again in a warm place for approximately 40 minutes, until the dough doubles in volume.
Form loaves and place them in a greased pan, leaving plenty of space between loaves. Cover and let them rise again in a warm place for approximately 20 minutes. In the meantime, preheat the oven to 400° F (200° C). Brush the loaves with beaten egg and sprinkle with sesame seeds.
Bake for 5 to 10 minutes at 400° F (200° C) and then lower the heat to 350° F (180° C). Continue baking for an additional 35 to 40 minutes, until the challahs turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.
7 cups whole-wheat flour
1½ tablespoons salt
2 tablespoons dry yeast
1 tablespoon sugar
1 egg
3/4 cup date spread
2 cups warm water
½ cup oil
Glaze:
1 egg, beaten
Sesame or poppy seeds
Yields: 3 large challahs
Whole-Wheat Date Challah The date spread lends the challah a gentle sweetness and a reddish-brown color. Delicious!
In a large bowl, combine flour and salt. Add remaining ingredients and begin kneading. Knead for approximately 15 minutes, until a smooth ball of dough is formed.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1½ hours, until the dough doubles in volume.
After the dough has risen, transfer it to a floured surface and form loaves. Place loaves in a pan, cover, and let them rise again in a warm place for approximately 1 hour. In the meantime, preheat the oven to 350° F (180° C).
Brush challahs with beaten egg and sprinkle with sesame or poppy seeds.
Bake for approximately 50 minutes, until the loaves turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.
Variation: Add 1 cup of coarsely chopped nuts to the dough.
2 tablespoons dry yeast
½ cup warm water
1 teaspoon sugar
2 tablespoons oil
2 teaspoons sugar
2 eggs
7 cups flour (1 Kg)
1½ cups warm water
2 teaspoons salt
Filling:
2 medium onions, chopped
1/3 cup (70 grams) margarine
1 tablespoon water
1 egg
Glaze:
1 egg, beaten
Poppy seeds
Yields: about 20 small rolls
Onion Rolls Surprise your family with these delicious rolls for breakfast, lunch, or a light dinner.
In a small bowl, combine yeast, ½ cup warm water, and 1 teaspoon sugar. Stir lightly and set aside for about 10 minutes.
In a large bowl, combine the rest of the ingredients. Add the yeast mixture and knead for about 5 minutes, until a soft and springy dough is formed. Brush the dough with a bit of oil and cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, until the dough doubles in volume.
In the meantime, prepare the filling: Melt margarine. Add the chopped onion, 1 tablespoon of water, and 1 egg and mix well.
After the dough has risen, divide it according to the desired number of rolls. Work each part into a ball on a lightly floured surface. Place the balls in a greased and floured pan, or on a sheet of baking paper. Leave sufficient space between the balls.
Flatten each ball with the palm of your hand. Press both thumbs into the center of each flattened ball to form a depression in the center. Fill the depression with the onion filling.
Brush the rolls with beaten egg and sprinkle with poppy seeds. Cover and let them rise again in a warm place for approximately 45 minutes, until the dough doubles in volume. In the meantime, preheat the oven to 400° F (200° C).
Bake for approximately 20 minutes, or until the rolls turn golden brown. Remove the rolls from the oven and from the pan and cool on a wire rack.
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