kosher challah recipes, kosher recipes, rosh hashanah and sukkot recipes

Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

4 Comments 25 August 2012

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Challah is truly a labor of love that I had the opportunity to experience when I told myself that if I actually ever won a Bosch mixer at a Chinese Auction, I would attempt this grand feat. Miraculously I did win, and I’ve been making my own ever since. I’m so glad that I found this video of Hadassah Sabo Milner braiding a six strand challah which really comes out so much prettier than the traditional three braided challah. This video wins every other one on the ‘net- I watched them all and picked the best one for us all to share. Thanks Hadassah!

There is really nothing better than the feeling of actually making your own dough, watching it rise, punching it down, braiding, brushing egg on top, separating some dough for the prayer, saying the hafrashat challah prayer, baking,cooling, warming it  before kiddush,  setting the challah on the table with a challah cover, saying hamotzie, dipping in salt (or sugar on the Rosh Hashanah table) and finally  watching the head of the rip off pieces (Syrian tradition) and throwing them in age order to each family member to FINALLY watch everyone gobble it  up. (WHEW!)

I’ve been making this Whole Wheat Honey Challah with  Zaatar  lately from the Magen David Yeshivah Chef At Home cookbook.

Contact Yvonne if you would like to purchase one. Perfect hostess gift for the upcoming Jewish holidays! The gourmet kosher cookbook also has some great recipes for your Rosh Hashanah and Sukkot menus!

Magen David Yeshivah's Brand New Gourmet Cookbook

Whole Wheat Honey Challah Ingredients:

  •  2 strips of yeast
  • 4 cups of warm water
  • 1 cup plus 1 tbsp sugar, divided
  • 3 heaping tbsp coarse salt
  • 8 cups white flour
  • 8 cups whole wheat flour (note- I believe that the MDY cookbook has a misprint here- the book says 4 cups)
  • 4 eggs
  • 1 cup cold pressed safflower oil
  • 1/4 cup honey
  • grease for the bowl
  • egg white to brush
  • sesame seeds, zaatar or everything spice for topping
  1. Mix yeast with warm water ( first mix the 2 cups of boiling water with 2 cups of ice cold water in the bowl, then add 1 tablespoon of sugar and then yeast)
  2. In a Kitchen Aid combine 1 cup sugar, salt, flours, eggs, honey, and oil. Mix and then add yeast mixture for 10- 12 minutes.
  3. Transfer to a large greased bowl and cover. Set aside for an hour.
  4. Remove dough and braid in 3 or braid a 6 braid challah for a prettier and more evenly cooked challah. If you family likes a doughier challah then stick with the 3 braid.
  5.  If you are adding raisins for Rosh Hashanah then rollout your braids in a long, flat shape, add raisins and  then roll into a log. Soaking the raisins in warm water first helps to make them softer and fluffier.
    photo from chabad.org
  6. Brush challah with egg white, add topping.
  7. Bake in a preheated oven for 10 minutes, turn the tray or switch racks for another 10 minutes.
    Variation: Braided Round Challah:An easy way to make nice, round, braided challahs  for Rosh Hashanah is by taking three long strands and braiding them into a very long braid shaped log.After this has been braided, carefully tie it up as if you are making one large knot out of it, and leave it to rise.Related articles
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4 Comments so far

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  2. marlene says:

    Hi Naomi- 1 strip is equal to 3/4 oz or 21 grams of active dry yeast. Enjoy! I made it for this shabbat and they gobbled it up!

  3. Thanks for this. I’m going to give it a try. I have gotten very sick of my old recipe. One thing: what’s a strip of yeast? I live in Israel and we don’t have yeast in strips. What does a strip weigh??
    Shana Tova


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