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Challah in a Hurry

3

0 min

Challah in a Hurry

Challah in a Hurry Photo 1

Category

Egg appetizer

Time

0 min

Serving

30 persons

Calories

91

Rating

3.00★ (31)

Cuisine

Author: Victoria Buriak
This challah recipe with quick-rise yeast is a sweeter, richer challah that is great for Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!

Ingredients

  • ½ cups warm water (110 degrees F/45 degrees C): 1 piece
  • margarine: 1 cup (melted)
  • white sugar: 0.75 cup
  • egg: 3 piece (beaten)
  • ½ teaspoons active dry yeast: 4 piece
  • salt: 1 tsp
  • ½ cups bread flour: 7 piece
  • egg: 1 piece (beaten)
  • poppy seeds: 2 Tbsp (optional)
  • sesame seeds: 2 Tbsp (optional)

Metric Conversion

Stages of cooking

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  1. In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs.
    Challah in a Hurry Photo 2
  2. In a large bowl, mix together yeast, salt, and 7 cups of flour. Gradually stir in liquid ingredients, and mix until dough holds together.
    Challah in a Hurry Photo 3
  3. Knead dough on a floured surface with remaining flour until smooth.
    Challah in a Hurry Photo 4
  4. Split dough into 2 large pieces. Split 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
    Challah in a Hurry Photo 5
  5. Bake in a preheated 325-degree F (165-degrees C) oven for 20 to 30 minutes.
    Challah in a Hurry Photo 6

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