Classic Challah Bakealong: Challenge #17

Classic Challah Bakealong: Challenge #17 is a dairy free and lacto ovo vegetarian recipe with 18 servings. One serving contains 161 calories, 4g of protein, and 6g of fat. For 18 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of eggs, water, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a very affordable recipe for fans of Jewish food. 7 people found this recipe to be tasty and satisfying. It works best as a hor d'oeuvre, and is done in about 45 minutes. It can be enjoyed any time, but it is especially good for Hanukkah. It is brought to you by blog.kingarthurflour.com. Overall, this recipe earns a not so great spoonacular score of 16%. Try Apple Pie Bakealong: Challenge #4, Apple Pie Bakealong, and Challah for similar recipes.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Do you bake at altitude? Check out our high-altitude baking tips.Make it whole wheatWhile challah made with 100% whole wheat flour will be heavier than that made with all-purpose flour, it will still be soft and delicious. For best flavor, we recommend substituting white whole wheat flour for the all-purpose flour. Increase the amount of water to 3/4 cup, adding up to an additional 2 tablespoons water if necessary to make a soft, smooth dough. Allow the just-mixed dough to rest for 20 minutes before kneading; this gives the flour a chance to absorb the liquid, making it easier to knead.Make it aheadPrepare the loaf up to the point where its braided and on the pan. Tent it with greased plastic wrap, and place it in the refrigerator overnight. Next morning, remove the dough from the refrigerator (keep it covered). Let it warm and rise at room temperature for 60 minutes before baking as directed.Baking gluten-free?The intricate braiding involved in challah doesnt easily lend itself to the absence of gluten. We dont recommend you try to bake gluten-free challah, but instead urge you to check out our tempting array of gluten-free bread recipes.Take the challenge!Are you ready to take the Classic Challah Bakealong challenge? Follow this post on your tablet or laptop, or print the recipe. And when youre done, remember to post your photos, tagged #bakealong. Were looking forward to seeing your gorgeous braided challah!photo courtesy of Anne MientkaOne final note: Our new silicone bread braiding mat offers both a reduced-stick work surface, and handy instructions for shaping a six-strand braid.

 

Step by step:

1. Do you bake at altitude? Check out our high-altitude baking tips.Make it whole wheat

2. While challah made with 100% whole wheat flour will be heavier than that made with all-purpose flour, it will still be soft and delicious. For best flavor, we recommend substituting white whole wheat flour for the all-purpose flour. Increase the amount of water to 3/4 cup, adding up to an additional 2 tablespoons water if necessary to make a soft, smooth dough. Allow the just-mixed dough to rest for 20 minutes before kneading; this gives the flour a chance to absorb the liquid, making it easier to knead.Make it ahead

3. Prepare the loaf up to the point where its braided and on the pan. Tent it with greased plastic wrap, and place it in the refrigerator overnight. Next morning, remove the dough from the refrigerator (keep it covered).

4. Let it warm and rise at room temperature for 60 minutes before baking as directed.Baking gluten-free?The intricate braiding involved in challah doesnt easily lend itself to the absence of gluten. We dont recommend you try to bake gluten-free challah, but instead urge you to check out our tempting array of gluten-free bread recipes.Take the challenge!Are you ready to take the Classic Challah

5. One final note: Our new silicone bread braiding mat offers both a reduced-stick work surface, and handy instructions for shaping a six-strand braid.

Nutrition Information:

covered percent of daily need