Challa - Sitcoms Online Message Boards

Swimfan85 · 09-15-2003, 05:24 PM

anyone else like challa? I love it, my dad bought some today and I seriously ate like half of it, and I could have eaten more, I would move on to the matza but its kinda stale lol

-*Leah*- · 09-15-2003, 05:27 PM

Never heard of it!

Small Wonderian · 09-15-2003, 05:27 PM

Quote:

Originally posted by Leah_2oo6
Never heard of it!

Me either.

Rhiannon · 09-15-2003, 05:40 PM

What is Challa?

*Pleasant Tomorrow* · 09-15-2003, 07:30 PM

I havn't heard of it either.

Small Wonderian · 09-15-2003, 07:40 PM

oh, ok.....challa is type of bread

i didn't know that.......i've never tried challa before

Small Wonderian · 09-15-2003, 07:41 PM

Here's how to make one version of it:

Food Processor Challa

3 cups + 2 Tbls flour
1 tsp salt.
1 cup warm water
1 tsp honey
1 package, or 1 Tbls regular yeast
1/4 cup oil
1/4 cup honey
1 egg

In the bowl of the processor: 3 cups + 2 Tbls flour, 1 tsp salt.

Processor with plastic blade, a few on/off until blended. In a large measuing cup: 1 cup warm water, blend in 1 tsp honey, 1 package, or 1 Tbls regular yeast.

Leave for about 5 - 10 mins In another cup: ¼ cup oil, ¼ cup honey, 1 egg. Mix well.

When the yeast has doubled, stir down, and add oil mixture; with processor on, add liquids and let the procesor work until there is a ball; leave running for 1 minute, (kneading).

Additional flour may be needed, but add only a small amount at a time.

Remove from bowl. shape into a ball, and roll in a well oiled bowl.

Cover bowl and leave for about 45 minutes, depending on the warmth in the kitchen.

Punch down, and shape as desired. I do a 4 strand braid and place in a greased 9"x 5" loaf pan, so that we can have toast during the week.

Cover, and if you can not bake in the next hour or so, this can be left in the fridge over night.

Just remove from fridge about 20 minutes before baking.

Otherwise, let stand in warm kitchen, until doubled in size.

Brush an egg mixture over, and sprinkle with sesame seeds or popy seeds, or both.

Set oven for 375, when heated, reduce to 350, and bake challa for about 30 minutes.

For special holidays, add raisins during kneading or before shaping.

For a lighter texture, use the flour especially milled for bread. I have even used multigrain and the result is wonderful, especially if you like to use challa for French Toast.

Enjoy and Gut Shabbas!

Judith Ross, Toronto, ON, Canada

(info provided by http://www.koshercooking.com/recipes...prochalla.html)

Georgia's on my Mind · 09-15-2003, 07:53 PM

never had them

The Modfather · 09-15-2003, 07:54 PM

Quote:

Originally posted by Leah_2oo6
Never heard of it!

Ditto!

Rhiannon · 09-15-2003, 08:14 PM

sounds good tho...

Swimfan85 · 09-15-2003, 10:47 PM

im eating some more right now, so good, its generally a jewish bread

09-15-2003, 05:24 PM	#1
Swimfan85 Member Forum Veteran Join Date: Jul 04, 2001 Posts: 7,030	Challa anyone else like challa? I love it, my dad bought some today and I seriously ate like half of it, and I could have eaten more, I would move on to the matza but its kinda stale lol

09-15-2003, 05:27 PM	#2
-Leah- Back for More Forum Fanatic Join Date: Jan 15, 2003 Posts: 10,563	Never heard of it!
	__________________ i'm obsessive when just one thought of you comes up i'm aggressive just one thought of closing up you got me stressing, incessantly pressing the issue cause every moment gone you know I miss you :::::::::::::::::::::::::: this time please someone come and rescue me cause you on my mind it's got me losing it

09-15-2003, 05:40 PM	#4
Rhiannon oh, snap! Forum Fanatic Join Date: Jul 19, 2002 Location: middle of nowhere Posts: 11,097	What is Challa?
	__________________ Nothing better the feeling is so fine Simply put I saw your love stream flow

09-15-2003, 07:30 PM	#5
Pleasant Tomorrow Member Forum Addict Join Date: Feb 19, 2003 Location: New York Posts: 69,525	I havn't heard of it either.
	__________________ my name is ashlee Welcome! Everything is fine.

09-15-2003, 10:47 PM	#11
Swimfan85 Member Forum Veteran Join Date: Jul 04, 2001 Posts: 7,030	im eating some more right now, so good, its generally a jewish bread Attached Images

09-15-2003, 07:40 PM	#6
Small Wonderian Back From a Long Hiatus Forum Celebrity Join Date: May 23, 2003 Location: in Redskin Country!!!!!!! Posts: 20,316	oh, ok.....challa is type of bread i didn't know that.......i've never tried challa before

09-15-2003, 07:41 PM	#7
Small Wonderian Back From a Long Hiatus Forum Celebrity Join Date: May 23, 2003 Location: in Redskin Country!!!!!!! Posts: 20,316	Here's how to make one version of it: Food Processor Challa 3 cups + 2 Tbls flour 1 tsp salt. 1 cup warm water 1 tsp honey 1 package, or 1 Tbls regular yeast 1/4 cup oil 1/4 cup honey 1 egg In the bowl of the processor: 3 cups + 2 Tbls flour, 1 tsp salt. Processor with plastic blade, a few on/off until blended. In a large measuing cup: 1 cup warm water, blend in 1 tsp honey, 1 package, or 1 Tbls regular yeast. Leave for about 5 - 10 mins In another cup: ¼ cup oil, ¼ cup honey, 1 egg. Mix well. When the yeast has doubled, stir down, and add oil mixture; with processor on, add liquids and let the procesor work until there is a ball; leave running for 1 minute, (kneading). Additional flour may be needed, but add only a small amount at a time. Remove from bowl. shape into a ball, and roll in a well oiled bowl. Cover bowl and leave for about 45 minutes, depending on the warmth in the kitchen. Punch down, and shape as desired. I do a 4 strand braid and place in a greased 9"x 5" loaf pan, so that we can have toast during the week. Cover, and if you can not bake in the next hour or so, this can be left in the fridge over night. Just remove from fridge about 20 minutes before baking. Otherwise, let stand in warm kitchen, until doubled in size. Brush an egg mixture over, and sprinkle with sesame seeds or popy seeds, or both. Set oven for 375, when heated, reduce to 350, and bake challa for about 30 minutes. For special holidays, add raisins during kneading or before shaping. For a lighter texture, use the flour especially milled for bread. I have even used multigrain and the result is wonderful, especially if you like to use challa for French Toast. Enjoy and Gut Shabbas! Judith Ross, Toronto, ON, Canada (info provided by http://www.koshercooking.com/recipes...prochalla.html)

09-15-2003, 07:53 PM	#8
Georgia's on my Mind Senior Member Forum Superstar Join Date: Aug 19, 2001 Posts: 25,054	never had them

09-15-2003, 08:14 PM	#10
Rhiannon oh, snap! Forum Fanatic Join Date: Jul 19, 2002 Location: middle of nowhere Posts: 11,097	sounds good tho...