Tuesday, September 3, 2013

Sweet Challah

I make Challah almost every Friday but making Challah for the Jewish New Year is extra sweet.  Instead of sugar, I use honey and instead of a straight braid, I make a round challah.

This recipe makes 2 medium challahs – I make one with raisins and one with chocolate chips (which is always a big hit with the kids). 

This recipe (from my Cuisinart Bread Machine) is great all year round but extra sweet for a sweet new year.

And, here is how I make it.


1 cup water
1/3 + 2 TBSP canola oil
2 large eggs (room temperature)
1 ¼ tsp salt
4 TBSP honey (buckwheat is the most flavourful)
3 ¾ cups flour
2 ¼ tsp yeast, active dry, instant or bread machine


Place ingredients in order listed, in bread machine pan fitted with the kneading paddle.

Select the menu on your bread machine for dough.

Press start to mix, knead, rise your dough.

When cycle is complete, remove dough from machine and place on floured surface to rest – 10 minutes is good.

I usually make 2 loaves from the large recipe above.

Braid into loaves and let rise again if you have time – 30 to 60 minutes is good.

[NOTE:  If you wish you can braid the challah and freeze it unbaked for future use.  If you do this take the challah out of the freezer and let sit on a parchment covered cookie sheet for a few hours – they will rise again.  Then continue on the recipe as directed.  My sister taught me this trick and can be a real time saver depending on your week.]

Egg wash and cover with streusel topping.

Bake 30-40 minutes.

Mix Ins
Chocolate Chips
Sprinkles – for fun I put on top of chocolate chip challah

I put the mixins in before I braid.

Streusel Topping
1 cup sugar
1 cup flour
½ cup margarine, cut into pieces

Mix sugar, flour, and margarine with fork or in food processor to form a crumble. Sprinkle on top of challah before baking. (You can double and just keep remainder in the freezer to use week after week).

Have a Happy New Year – full of health and peace and all sweet things!

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