Other

Mini challah recipe

Mini challah recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Bread

These small challahs, also known as challiot, are great if you have a large crowd to feed because you can hand out pretty individual loaves instead of cutting or pulling apart a large challah.

1 person made this

IngredientsServes: 20

  • 40g fresh yeast, or 2 (7g) sachets dried active yeast
  • 500ml lukewarm water
  • 55g caster sugar
  • 2 eggs
  • 1 tablespoon salt
  • 150ml olive oil
  • 800g plain flour
  • 1 egg, beaten, for brushing

MethodPrep:1hr ›Cook:20min ›Extra time:12hr › Ready in:13hr20min

  1. Stir the yeast with the lukewarm water and half of the sugar in a bowl and let sit for 5 minutes until it foams. In another bowl lightly beat the 2 eggs with the remaining sugar, salt and olive oil.
  2. If using a bread machine, place the yeast mixture, flour and eggs in the pan of the bread machine and knead for 15 minutes. If the dough is very sticky, add a little bit of flour.
  3. If making the challah by hand put the flour on a clean work surface and form a well. Add the yeast mix and mix well, then add the eggs and knead to a smooth dough, adding a little bit of flour if the dough is very sticky.
  4. Shape the dough into a ball. Lightly oil a large bowl and transfer the dough to it. Cover with plastic film and place in the fridge overnight. The next day, take it out and knead for 2 minutes.
  5. Divide the dough into 20 equal pieces (weighing it before helps to make same-size pieces). Shape each piece into a thick log. When you are done shaping all the logs, reshape them because yeasted dough retracts quickly. Shape each log into a knot and join the ends together.
  6. Preheat the oven to 160°C/Gas 3. Stir the egg yolk with a little bit of water. Bush the challahs and let rise for 90 minutes. Brush with egg wash once more and immediately bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and cool on wire racks.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


How to Make Your Own Challah for the Jewish New Year

Challah is a notoriously difficult bread to make, but it's Rosh Hashanah, and what better time to learn how to make it than the New Year?

This was the first time I have ever tried to make challah, and I ended up with a pretty tasty loaf, and great french toast the next morning.

Note: This challah recipe was adapted from the one found here. It can make several mini challah rolls, 2 regular challot, or 1 large challah (I of course chose to go with the large one), so feel free to divide the dough as you see fit.


Mini Challah Loaves

This dough is made in two stages: a sponge and then the final dough. The sponge is merely a very wet dough that the yeast can percolate in. After the yeast grows, the rest of the flour is added for a dough of conventional consistency.

This makes a gorgeous lemon colored bread and the egg wash makes the braided bread brown beautifully on top.

1 7 gram packet active dry yeast
1 cup warm water
3 tablespoons honey
1 cup all bread flour

  1. Combine yeast and warm water in a medium bowl. Stir in honey and flour to form a wet dough of batter consistency.
  2. Cover the dough with plastic film and allow it to rise in a warm place for 20 to 30 minutes or until bubbles begin to form.

2 large eggs
1 large egg yolk
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 1/2 cups bread flour
1/2 teaspoon dough conditioner (optional)

  1. Whisk the eggs, egg yolk, oil and salt together.
  2. Add the flour and dough conditioner to the sponge mixture. Add the egg mixture. Mix well until the eggs are mixed in.
  3. Knead the dough until it forms a smooth ball. Place dough in an oiled bowl and turn to cover top with oil. Cover with plastic film and let it rise at room temp for one more hour or until doubled.
  4. Turn the dough onto a lightly oiled or floured surface. Divide dough into four balls. Divide each ball into three balls and roll into ropes about six inches long. , pinching the ends together. Place in greased loaf pans (four 3 x 5 1/2-inch pans). Cover and let the bread rise in the pans until doubled in size and soft and puffy.
  5. Whisk an egg, an egg yolk, and one tablespoon warm water together to make an egg wash and brush it over the loaves gently. Immediately bake at 350 degrees for 15 minutes or until done. The internal temperature of the bread should reach 190 degrees.

Baker’s notes: The braid does not need to be perfect, it will all even out as it rises and bakes. Read on for more information about braiding bread.


Mini Challah Bread Rolls

Can we just take a minute to really go over how delicious bread is

And then take another minute to go over how delicious Challah bread is

I admit, I am so happy that I am not Gluten Intolerant or one of those people that just pretend they are Gluten intolerant. Like who would do that why would you seriously want to deprive yourself of delicious bread. Who? Crazy people thats who?

If I couldn’t eat bread, wraps, biscuits, roti, pie crust, sandwiches omg and the list goes on. And honestly Sandwiches are one of my favourite things

And yes I do realize there are Gluten free options but lets not kid ourselves they aren’t as good, well that is my opinion anyways. And contrary to popular belief it isn’t good to eat Gluten free products when you are intact not Gluten free. So eat more bread people its delicious

And I am not really sure why I started making Challah bread I had never really made it before then I just started to make it all the time. Actually I saw a picture of it on The Mediterranean Dish (Great Great Blog BTW) and the photos was so beautiful that I had to make it. And then it was so delicious and when a little bit stale makes for great french toast so its kinda a win win

There is also another bonus to making this bread at home and its the absolute delightful smell that fills the house. The smell of fresh bread to me is better than cookies (Yes Cookie lovers, Gasp all you want)

It is a strange feeling how just a single smell can bring back such a memory. My grandma would cook fresh bread and rolls for us as kids and now I am baking it for my family. I swear it could have been just yesterday I was that little waiting for the fresh baked goodies my grandma would make for us

Its really strange too I am not a big baker, never claimed to be, but sometimes I just wake up and get in these moods and want to stay by the stove and cook all day. Maybe I am just channeling her some days. Still have not figured out how to make a Lemon Meringue pie as good as her or her famous fudge but hopefully one day

I am not Jewish, and I have not had any of my Jewish friends try it so I cant claim how authentic it is but I do know one thing and that is a delicious bread that you are going to want to make over and over again. Just be prepared, it is a big of a process but perfect for those rainy days or days you kinda just feel like being in the house and lounging around and rewarding yourself with delicious homemade Challah bread at the end of it. Sounds perfect to me

And if you are like me, you will probably just happened to be wearing black while baking (I also seem to be wearing light colours when I make tomato sauce) there will be flour all over the place at the end of it and every measuring spoon will be used but hey, thats part of the process

Enjoy and Have a great weekend

A family dinner and some Fireworks celebration are in store for us tonight, and maybe a glass of wine or two


Challah Bread

This rich egg bread is fun to eat as it is to make! Let your breadmaker do the hard part and have fun braiding away!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme®
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Ingredients (for BB-CEC20):

  • 1 cup (240mL) water
  • 2 large eggs, beaten
  • 2 Tbsp. (40g) honey
  • 1/4 cup (54g) vegetable oil
  • 4 cups (512g) bread flour
  • 2 Tbsp. (23.2g) sugar
  • 1 tsp. (5.6g) salt
  • 2-1/2 tsp. (7g) active dry yeast

Ingredients (for BB-HAC10):

  • 1/2 cup (120mL) water
  • 1 large egg, beaten
  • 1 Tbsp. (20g) honey
  • 2 Tbsp. (26g) vegetable oil
  • 2 cups (256g) bread flour
  • 1 Tbsp. (11.6g) sugar
  • 1/2 tsp. (2.8g) salt
  • 1-1/2 tsp. (4.2g) active dry yeast

Ingredients (for BB-PAC20):

  • 1 cup (240mL) water
  • 2 large eggs, beaten
  • 2 Tbsp. (40g) honey
  • 1/4 cup (54g) vegetable oil
  • 4 cups (512g) bread flour
  • 2 Tbsp. (23.2g) sugar
  • 1 tsp. (5.6g) salt
  • 2-1/2 tsp. (7g) active dry yeast

Following the instruction manual, prepare the dough using the ingredients listed. Use the REGULAR DOUGH course for BB-PAC20/BB-CEC20 models and the DOUGH SETTING for BB-HAC10 model. Press START.

When the DOUGH course completes, press CANCEL for BB-PAC20/BB-CEC20 models and START/RESET for BB-HAC10 model. Remove dough from baking pan, place on a lightly floured board and punch down.

Roll into a flat circle using a rolling pin. Then divide into 2: 1/3 and 2/3 size dough.

Take the 2/3 size dough and divide into thirds. Using your hands, roll each dough into 16 inch long ropes. Divide the 1/3 sized dough into thirds as well. Using your hands, roll each dough into 17 inch long ropes.

Take the three 16 inch ropes and firmly pinch the top ends (1 inch from the end) together. Braid the ropes and pinch the bottom ends (1 inch from the end) together.

Follow step 5 for the 17 inch ropes to form another braided dough.

Place the 17 inch braid on top of the 16 inch braid. Pinch the ends and fold them underneath.

Place on a baking sheet lined with parchment paper and brush top with egg glaze.

Allow to double in size at room temperature (about 1 hour).

Bake in an oven preheated to 375°F for 25 minutes or until golden brown.


Sweet and Salty Mini Chocolate Chip Challah Buns

Croissants and sticky buns, you may have met your match! These salted mini chocolate chip challah buns are my new favorite dessert-for-breakfast carb.

These little challah buns started out as something completely different in my mind. But after a huge baking failure I decided to take it down a notch, keep things simple. So what was going to be cute and Easter-y is now this— strands of sweet challah dough studded with mini chocolate chips braided together, and topped with both sugar and salt.

Sometimes I am very, very grateful for baking failures.

I took my challah bread recipe, cut it in half and added mini chocolate chips. And what was one loaf is now 8 single-serving buns perfect on their own and even better with a cup of coffee.

The mini chocolate chips are important, as full-sized chocolate chips would be too large for the small braided strands. And because they are so small, some of them melt into the warm dough while it’s kneaded, creating a fun light and dark marbled look.

I don’t know what I love about these more— the soft honey-sweetened bread, the little bursts of chocolate in every bite, the sweet and salty topping, or how cute they are.

Can I pick All of the Above?

I ate two straight off the baking sheet, that should tell you something.



Baking tip:How to create a 4-strand braided bun

1. Divide dough into 8 equal pieces, 1 for each bun.

2. Divide each bun into 4 equal pieces.

3. Roll each piece into a 6-inch long rope.

4. Lay 2 of the ropes out in front of you and place the other 2 on top, perpendicular to the first two. Alternate over and under (similar to a pie lattice).

5. Take the 4 ropes that are “under” and pull them over the “over” ropes to their left.


Slowly mix in the oil and mix dough for 3-5 minutes

If you’re kneading by hand, make sure to mix the dough together until it no longer sticks to the counter or board you’re kneading on.

If the dough seems too wet and sticky, add a few tablespoons of all-purpose flour. Add no more than an additional cup of all-purpose flour.


Mini Challah Rolls Recipe

The other day we came across the cutest and yummiest recipe for Shabbat/Holiday dinner mini challah rolls! The second we saw it, we knew this was a recipe that had to be shared. Here are the ingredients that you will need:

Ingredients for Mini Challah Rolls

3/4 cup (6 fluid ounces) honey
1/2 tablespoon salt
5-6 cups bread flour*
1 tablespoon active dry yeast
1 cup (8 fluid ounces) warm water
4 eggs
1/2 cup unsalted butter, melted
1 egg, for egg wash

Instructions for Mini Challah Rolls

Your first step is to take a cup of hot water and dissolve your yeast by letting it set in the water for five minutes. Next you take the honey, salt and half a cup of flour the most ideal way to mix this would be using a mixer with a dough hook attachment. After you do this you will need to add the yeast/water mixture that you previously made along with the eggs and butter in the mixer–you should mix this concoction until is is creamy in texture.

Start mixing the mixture on a medium speed and gradually add the rest of the flower a quarter cup of flour at a time. You will know that its done when the dough is pliable. This process will take about about five minutes or so. Now it is time to let the dough rise. Take the dough and place it in a faintly greased bowl. Cover the dough and place it in a moderately warm location. Let sit for an hour and a half until it has doubled in size. Turn your oven on so that you can bake it at 350 degrees.

Kneed the dough and section it into 2 ounce balls. After sectioning it, you will then roll the dough out until it reaches ten inches in length. Take the rolled out dough and tie it into a knot. Place the freshly knotted dough onto a paper lined baking sheet for about an hour so that they may rise some more–they will double in size once again.

After you give the dough some time to rise, you will want to brush the dough with eggwash. You will know when they are ready to serve when they are golden brown in color and sound empty inside when you tap on them–this is a process that takes about 40 minutes.

When the time is up and the mini challah rolls are done, simply let cool and serve on a gorgeous board similar to this one!

BAMBOO CHALLAH BOARD WITH MATCHING KNIFE


Classic Challah

This deep-gold, light-textured bread is traditionally served on the Jewish Sabbath and other holidays. The dough is wonderfully smooth and supple, making it an ideal candidate for braiding. The simplest way to go is a three-strand braid but feel free to try the slightly more complex four-strand braid, or even a six-strand braid, which makes a striking presentation. The inspiration for this recipe comes from Lora Brody, cookbook author, photographer, and long-time King Arthur friend.

This recipe has been amended as of 3/16/21 — please see the details in “tips,” below.

Ingredients

  • 3/4 cup (170g) water, lukewarm
  • 6 tablespoons (74g) vegetable oil
  • 3 tablespoons (63g) honey
  • 2 large eggs
  • 1 large egg yolk (white reserved for the topping)
  • 4 cups (482g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons (9g) salt
  • 4 teaspoons (12g) instant yeast
  • 1 large egg white (reserved from above), beaten with 1 tablespoon cold water
  • poppy seeds or sesame seeds, for sprinkling optional

Instructions

To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.

Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy it won't necessarily double in bulk.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Perfect your technique

Classic Challah Bakealong

Next step: divide the dough into pieces, the number depending on what kind of braid you want to make. You may braid the challah the traditional way, into a three-strand braid for helpful tips watch our video, How to braid a three-strand loaf. For a fancier presentation, make a six-strand braid watch our video, How to braid a six-strand loaf, to see how it's done. To make a four-strand braid, see shaping instructions in our Four-Strand Braided Challah recipe.

Once you've decided which braid you're doing, divide the dough into the appropriate number of pieces. Roll each piece into a rope about 20" long. If the dough starts to shrink back as you roll, cover it and let it rest for about 10 minutes, then resume rolling. The short rest gives the gluten a chance to relax.

Braid the loaf. Remember, for three- or six-strand braids, watch the videos linked above. For a four-strand braid, see "tips," below.

Gently pick up the braided loaf, and place it on a lightly greased or parchment-lined baking sheet.

Cover the loaf with lightly greased plastic wrap and let it rise at room temperature until it's very puffy, 60 to 90 minutes. Toward the end of the rising time, place a rack in the upper third of your oven and preheat the oven to 375°F.

To make the topping: Whisk together the reserved egg white and water. Brush the mixture over the risen loaf. Sprinkle generously with poppy seeds or sesame seeds, if desired.

Bake the challah on the oven's upper rack for 25 to 30 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center reads 190°F.

Remove the challah from the oven and transfer it to a rack to cool.

Storage information: Store any leftover challah, well wrapped, at room temperature for several days freeze for longer storage. While challah does tend to dry out after a day or so, it's always good toasted, or made into grilled sandwiches or French toast.

Tips from our Bakers

3/16/21: Thanks to suggestions from you, our baking community, we've made some changes to the recipe to streamline and shorten the preparation and baking process. For a softer dough (that'll rise more quickly) and enhanced flavor, we've increased the water and yeast decreased the honey, and added an egg yolk, in the process freeing up an egg white for the egg wash.

Make it whole wheat: 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. For best texture, 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 handle. If necessary, knead in 1/4 to 1/2 cup additional water, or enough to make a soft, smooth dough.

Join King Arthur baker Martin Philip and his family as they bake Classic Challah together, start to finish. Watch Martin Bakes at Home - Challah now.


Mini challah recipe - Recipes

Everything good comes in small packages, right??

But why does food seem to taste infinitely better when it’s presented in a tiny little package? Maybe it’s because we first eat with our eyes then our mouths. Or perhaps it’s because in just one all-encompassing bite you get to taste all the flavors, instead of taking multiple bites before getting a feel of what the entire dish tastes like. (Although I pride myself on getting the perfect bite every time, no matter the size of the dish.) Or maybe it’s just all in my head.

Either way, in my opinion, these shrimp rolls are no exception. There’s something innately adorable about these guys that will leave you ooing an ahhing before you even take a bite. But in that initial bite, you can close your eyes and taste every single component of the roll – the shrimp, the buttered bread, the fresh herbs – all singing harmoniously together.

I came up with these for a baby shower I helped throw for my best friend Angie this past weekend. I wanted to do cutesy, but not kitschy upscale, but please the masses, and I think I hit the nail right on the head with these cuties. While they may appear to be quite a bit of work, they’re actually ridiculously easy to put together.

Frozen shrimp are thawed, and slowly poached in a bath of white wine and lemon juice until they’re cooked through and opaque. I ran them under cold water to stop the cooking process and to expedite the cooling process, and then chopped them up into tiny bite-sized pieces.

I wanted to mimic the flavors of a lobster roll, where less is more, and to let the shrimp itself shine through instead of drowning it in copious amounts of mayo that would ultimately hide the shrimp-y flavor. I did that by adding juuust a touch of mayo – basically only enough to very lightly coat the shrimp – a splash of white vinegar, lemon juice, dill, salt and pepper. I also threw in a handful of chopped celery for texture and crunch.

The filling is nestled into adorable buttered and toasted mini challah rolls I found at whole foods brioche would also work nicely, but if you can’t find either, a mini egg roll will work as well.

While I’m partial to the bite-sized version here, if you’re not feeding a crowd, these would taste just as lovely full-sized – just make sure you get the perfect bite every time.