Challah (Braided Bread)

Rating:

(1 vote) 5 1

A delicious and very pretty dinner bread from the Jewish tradition.

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Ingredients

  • 1 package yeast
  • 3 Tbs. honey
  • 1/2 C. warm water
  • 3/4 C. scalded milk
  • 1/4 C. granulated sugar
  • 1/3 C. margarine
  • 1 tsp. salt
  • 4 1/4 - 4 3/4 C. flour, divided
  • 2 eggs
  • 1/4 tsp. mace
  • 1/2 C. golden raisins
  • 1/2 C. sliced almonds

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Directions

Mix the honey and warm water to dissolve, add yeast. In a small saucepan, heat the milk almost to boiling point, then remove from heat. Combine the scalded milk, sugar, margarine, and salt; cool to lukewarm. Stir 1 C. of flour into milk mixture, beat well. Stir in the yeast mixture. Add eggs and beat well. Add mace, raisins, and almonds. Add 3 more C. of flour, stirring to make a soft dough. Turn the dough onto a well-floured surface and knead until smooth and elastic, adding flour a little at a time to keep dough from sticking. Place the dough in a lightly greased bowl, turning the dough once to grease all sides. Cover and let rise in a warm place until dough is double in size (about 1 hour). Punch down dough and divide into 5 pieces, 3 the same size, 2 slightly smaller. The 3 larger pieces are rolled out to form a 17-inch roll and then braided together. This is the bottom row. The 2 smaller pieces are rolled out and twisted together and placed on top of the 3-braid piece, tucking the ends under. Assemble on a cookie sheet with parchment paper on the diagonal. Let the Houska rise in a warm place until about double in size. Brush the tops with milk. Bake in a 350 degree F oven for 30 minutes or until golden brown. Brush the tops lightly with butter when the loaves are still warm for a softer crust.

Diana Gonzalez

Reviews (1)

  • First, I doubled the recipe. I made this bread but reserved the raisins and almonds for a filling I used. The bread recipe is very good. I took 3 ripe pears, 1/2 c.brown sugar, a stick of margarine, the raisins and almonds that the recipe calls for and cooked in a saucepan. Allow some of the liquid to reduce. After first rise, roll out about one third of dough for the bottom of one loaf and place on pan. Cover the dough with half of the pear mixture. Repeat this with the second loaf. Take the last third of dough and roll out thin. Using a pizza cutter, cut 1" strips and place criss cross over top of loaves in an open mesh pattern. Let rise and bake as directed. My familly and friends really like this.

    Flag as inappropriate ellieinalaska  |  September 22, 2009

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