Easy Cinnamon Challah {Recipe} (2024)

FAQs

What is the best flour to use for challah? ›

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.

Separate challah without a brocha when using flour weighing between 1.23kg and 1.67kg (between approximately 8 to 12 cups of unsifted flour or 9 and 15 cups of sifted flour). Separate challah with a brocha when using flour weighing more than 1.67kg (approximately 12cups of unsifted flour or 15 cups of sifted flour) .

If the dough contains at least 1.666 kilo (a little more than 7 cups) of flour, one should take challah with a blessing. If the amount of flour in the dough is more than 1.2 kilo but less than 1.666 (5-7 cups), challah should be taken without a blessing.

Amount of flour: The key to a soft loaf that isn't dense is to use as little flour as possible.

Place the dough in a lightly-oiled bowl. Cover with plastic wrap, and allow to proof until doubled in size, 1 to 3 hours depending on your ambient temperature. To shape the challah, punch down the dough, and divide it into 12 equal pieces if making 4 small loaves or 6 equal pieces if making two larger loaves.

Olive oil imparts a flavorful, herbaceous note to the bread — you can use a neutral oil, too, but the flavor of the former is truly something special. The focus on egg yolks, rather than eggs, ensures a tender, chewy crumb.

All those egg yolks and the oil will weigh it down if it doesn't have a chance to rise properly. Myrna's original recipe calls for all-purpose flour, and you can substitute that here.

According to some opinions, one is obligated to separate challah when kneading dough that contains more than 2 2/3 pounds of flour. Others have the practice to separate challah only if the dough is made with close to four pounds of flour.

Completely baked-through challahs should have browned tops AND, equally important, baked-through and browned bottoms. To check this, take a long flat spatula and pick up the challahs before your take them off of the tray to cool. If they are firm and browned through on the bottoms as well, they should be done.

Reply. While most slice, there are indeed some who rip (such as Bukharian Jews). And some used to have the custom to always cut the bread with a knife except for on Friday day (before Shabbat), when they made a point to rip apart by hand and not cut.

Why does challah have to be braided? ›

Since the 12 showbreads were replaced every week on Shabbat, the custom to use oblong or braided challahs applies to Shabbat, whereas during the holidays, there are various different customs. For example, during the High Holidays, round challah is preferred.

The challah may be topped with a key-shaped decoration, or baked with a key inside, as Schulgasser does, in the belief that the owner will be bestowed with good fortune upon eating the bread. Keys are key, whatever form these challahs take.

Place the dough in a large bowl, cover with a thin layer of oil and cover with plastic wrap. Allow the dough to rest and rise for 8–10 hours—overnight is perfect!

Usually if it overrose just a bit, say, for an hour extra in a cold kitchen, it doesnt really matter. You simply punch it back down and go on to the shaping. However, if the dough is left out for a long time, unrefrigerated, it can spoil, especially in the summertime.

If bread is overproofed, it has too much gas in it from the yeast or leavening agent. It will fall when baked, and have large holes in it, making it pretty much useless. Most breads only need to double in size to be considered fully proofed.

Bread Flour

It's easy to find in any grocery store (again, King Arthur Flour is a favorite brand), is affordable, and adds some extra oomph and crispiness to thin crust and New York-style pizzas. It will make your crust crispy on the outside and chewy and textured on the inside.

Wheat flour (Bread flour is preferable, but any wheat flour is fine.)

The higher the protein, the stronger the flour. Strong flour is preferred by bread bakers for better gluten development and in most cases, a higher rise. Low protein flours are best for baked goods that do not need a high rise, like cookies and cakes.

No. Self-raising flour is effectively plain (all-purpose) flour that comes pre-mixed with baking powder. Strong (bread) flour is flour that contains more gluten than plain (all-purpose) flour. This makes it particularly suitable for making bread, which depends on developing gluten chains within the dough.