Nutritional Info

Nutrition Facts

Serving Size 1 (700g)

Calories 1567
Calories from Fat 109 (7%)
Amount Per Serving %DIV
Total Fat 12.1g 19%
Saturated Fat 3.6g 18%
Monounsaturated Fat 3g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 23.1mg 8%
Sodium 2088mg 91%
Potassium 1764.2mg 38%
Total Carbohydrate 314.6g 105%
Dietary Fiber 18.1g 72%
Sugars 111.4g
Protein 54.4g 109%

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Recipe Description
I don't rememebr where i orginally found this recipe. As time went on,  I started substituting and introducing new things somewhere along the line I tried more and more new things with this recipe until it's entirely mine now.
Prep time
2 hr
Cook time
35 min
Ready In
2 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
1 Dash(ds)  cinnamon
1 Dash(ds)  nutmeg
1 Tablespoon(T)  chopped walnuts or dried black currants
1 Tablespoon(T)  poppy seeds or sesame seeds
6 1/2 Cup(c)  high gluten bread flour
1 1/2 Teaspoon(t)  salt
5   eggs
1 1/2 Cup(c)  whole wheat flour
1   block fresh yeast or3 packages dry yeast
2 Cup(c)  lukewarm water
1 Cup(c)  golden raisins
1 1/2 Cup(c)  honey
1 Cup(c)  vegetable oil

Preparation

Preheat oven to 350 degree F.

Put the oil, then honey and raisins in a large mixing bowl. Put the warm water in a measuring cup and crumble the yeast in it. Add to mixing bowl. Then stir in whole wheat flour.

Add 4 eggs and salt. Add flour, one cup at a time, and stir with wooden spoon. When the mixture becomes too thick to mix with the wooden spoon, transfer it to a heavily floured board. Keep adding flour and knead the dough until it is smooth and elastic. When the dough stops trying to adhere to the board, your hands, or anything else within reach, you have added enough flour. Kneading is an important step in coming up with a good bread. Take your time and work out all your aggressions.

When you are kneading, fold the dough in half, then in half again until it is pretty much in a ball. While the dough is still sticky, sprinkle flour heavily on the board and on top of the dough. To spare yourself aches and pains, place the heels of your hands on the bread, keep your arms straight, and lean your full weight on the dough. Keep moving around the dough and leaning until it is pretty much flattened out, then repeat the process. Once the dough is of the proper consistency and no longer sticks, give it up to another 5 minutes of kneading.

Put the dough back in the bowl, cover it with plastic wrap and put it in a warm place away from drafts. Let the dough rise for 1 1/2 to 2 hours, until doubled. Punch it down. Take it out of the bowl and knead it lightly for a minute or two to get out any large gas bubbles.

Use a kitchen scale and divide the dough into four equal parts. (a) For rectangular loves: for each loaf, take the dough and divide it into three equal pieces. Roll out the pieces on the board into "snakes" about 11/2 inches in diameter. Pinch the three strands together at one end and begin braiding. CLift the strand on the left over the middle strand, then lift the one on the right over the new middle strand which used to be the left strand.) Keep alternating between the outer strands until you run out of dough, then pinch the strands together at the end. Oil 4 bread loaf pans and lightly sprinkle with cornmeal to keep the bread from sticking. Put a braided loaf into each pan.

Put the four loaves back in the warm place for their second rising. The longer you let the dough rise, the lighter your loaves will be so leave them three, four or even five hours. Once the second rising is on, set the oven to 350 degree F and turn it on. Beat the fifth egg and brush the tops of the loaves with it. Then sprinkle sesame seeds or poppy seeds on top.

Bake for 30 to 35 minutes.

Additional notes

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Connie's Challah
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