Round Challah Bread Recipe

Best Round Challah Recipe How To Make Round …

WebAug 26, 2021 · Directions. Step 1 In the large bowl of a stand mixer fitted with the dough hook, beat flour, egg yolks, oil, salt, and 2 eggs until …

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Classic Round Challah Kosher and Jewish Recipes

WebOct 29, 2016 · Instructions. Put yeast, sugar, and 1/4 cup water into a bowl, and mix. Set aside. Sift flour, and salt in a large bowl. Make a well in the …

1. Put yeast, sugar, and 1/4 cup water into a bowl, and mix. Set aside. Sift flour, and salt in a large bowl. Make a well in the center of the flour and add the 2 eggs, 2 tbs. oil, honey, and the rest of the water. Also add to the well the yeast mixture.
2. Mix all into the flour. Place dough on a flour surface and knead until smooth and elastic. Place it in a grease bowl. Rub some oil on the top of the dough. Cover this with a clean cloth. Place in a warm spot and let it rest for 1 hour.
3. Remove the cloth and punch down the dough. Cover it again and let it rest until dough doubles in size, about 1 hour. After the hour, preheat oven to 375 degrees.
4. Line a large baking sheet pan with parchment paper. Set aside. Sprinkle the raisins over the dough. and mix into the dough. This dough can be cut in half to make 2 challahs or 1 large one. Place dough on a flat surface and shape into a rectangle. Starting at one end of rectangle, you are going to be making one large strip by rolling the dough back and forth with your hands.

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Cinnamon Raisin Round Challah Lion's Bread

WebSep 6, 2018 · Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until …

1. In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
2. Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl. Mix until all ingredients are combined, and a shaggy dough ball forms.
3. Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.
4. Mix the granulated sugar and cinnamon together in a small bowl. Remove the dough from the bowl, and cut in half. Roll each half into a long rope, about 18-20 inches long. Use a rolling pin to press down into the rope to create a shallow trench. Sprinkle half of the cinnamon-sugar mixture into the trench. Then sprinkle half of the raisins on top of the cinnamon-sugar. Use your fingers to tightly pinch the dough together over the sugar and raisins, all the way to the very ends. Beginning at the end, spiral the rope on itself creating a round loaf. Pinch the end in on the bottom to make sure the spiral doesn't come loose.

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