Hanukkah Recipes: Star-Shaped Challah

[Guest guest]

Star-Shaped Challah

 

This most famous of Jewish yeast breads is most often

seen in its traditional braided form. Instead of the

braid shape, follow these directions for forming

Challah (KHAH-luh) into a star shape.

 

 

1 package active dry yeast

3/4 cup warm water (110 degrees F)

3 to 3-1/2 cups all-purpose flour

1/4 cup sugar

1 egg

1 egg white

1/4 cup vegetable oil

3/4 teaspoon salt

Pinch ground saffron (optional)

1 egg yolk

1 tablespoon water

2 teaspoons sesame seed

 

 

 

1. Dissolve yeast in the 3/4 cup warm water in a large

bowl. Let stand until bubbly (about 5 minutes). Stir

in 1-1/4 cups of the flour, the sugar, egg, egg white,

oil, salt, and saffron, if desired. Beat with an

electric mixer on low speed for 30 seconds, scraping

bowl constantly. Beat on high speed for 3 minutes.

Stir in as much remaining flour as you can with a

wooden spoon.

2. Turn dough out onto a lightly floured surface.

Knead in enough of the remaining flour to make a

moderately soft dough that is smooth and elastic (3 to

5 minutes total). Shape into a ball. Place in a

lightly greased bowl; turn once to grease surface.

Cover; let rise in a warm place until double (1 hour).

 

3. Punch down dough. Divide in half. Cover; let rest

10 minutes. Shape each piece into a 32-inch-long rope.

On a greased cookie sheet, shape one rope into a

triangle; pinch ends together. Form a six-pointed star

by weaving the second rope over and under the first

triangle, forming a second triangle; pinch ends

together. Make six 2-inch balls of foil. Place foil in

holes that form star points. Cover; let rise in a warm

place until nearly double (about 30 minutes).

4. Combine egg yolk and 1 tablespoon water. Brush over

loaf. Sprinkle with sesame seed. Bake in a 375 degree

F oven about 25 minutes or until bread sounds hollow

when tapped, covering with foil after 15 minutes of

baking to prevent overbrowning. Remove and cool on a

wire rack. Makes 1 loaf (16 servings).

 

Wreath-Shaped Challah: Prepare as above, except divide

dough into 3 pieces. Cover and let rest 10 minutes.

Shape each piece into a 22-inch-long rope. Loosely

braid ropes. Place braided dough onto a greased cookie

sheet. Form braid into a wreath shape; pinch ends

together. Cover and let rise; brush with egg yolk and

water; sprinkle with sesame seed and bake as directed.

 

 

Make-Ahead Tip: Bake and cool bread as directed. Place

in an airtight freezer container or wrap in foil and

place in a large plastic freezer bag. Seal, label, and

freeze up to 3 months. Thaw 1 hour at room temperature

before serving.

 

 

Nutritional facts per serving

calories: 133 , total fat: 4g , saturated fat: 1g ,

cholesterol: 27mg , sodium: 109mg , carbohydrate: 20g

, fiber: 1g , protein: 3g , vitamin A: 26% , vitamin

C: 0% , calcium: 0% , iron: 7%

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.