Jane's Exquisite Challah Bread Using a Food Processor
Experience the joy of baking with Jane's Exquisite Challah Bread, a traditional Jewish delight that transcends cultural boundaries. This version, adapted for a food processor, yields a slightly sweet and richly eggy bread perfect for any occasion. Its smaller size, ideal for food processors and farmer's market stalls, doesn't compromise on flavor. Whether you prefer it braided for a classic touch or in a loaf pan for practical slicing, this Challah provides versatility and taste. It's perfect for French Toast or as a base for sweet bread variations like cinnamon-raisin or pecan rolls. Detailed, novice-friendly instructions guide you through the process, ensuring success every time.
32
Servings
75
Calories
7
Ingredients
Ingredients
Active Dry Yeast
1 tablespoon (Proofed in warm water)
Warm Water
1 cup (Divided)
Egg
1 (Beaten)
Sugar
1/3 cup (None)
Salt
1 teaspoon (None)
White Flour
4 cups (Bread flour preferred)
Vegetable Oil
4 2/3 tablespoons (Canola suggested)
Instructions
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1. Proof the yeast: In a small bowl, dissolve 1 tablespoon of active dry yeast in 1/2 cup of warm water, measuring between 100°F to 110°F. Stir gently, ensuring even moisture, then let it stand for 5-10 minutes until it becomes frothy.
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2. Prepare the liquid mixture: In a separate bowl, beat one egg with a fork and combine with 1/2 cup of warm water. Add 1/3 cup sugar and 1 teaspoon salt, stirring until well-mixed. Incorporate the proofed yeast mixture.
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3. Adjust your food processor: Check your food processor's manual to verify its capacity for bread dough. If it can manage 4 cups of flour, proceed with the following steps, otherwise, process the dough in smaller batches.
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4. Mix dry ingredients: If your processor possesses a dough blade, insert it now. Add 4 cups of white or bread flour and 4 2/3 tablespoons of vegetable oil. Pulse briefly to combine.
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5. Combine wet and dry: With the processor running (using the dough cycle if available), slowly introduce the liquid mixture through the feed tube. Allow the dough to process until it forms a cohesive ball, smooth and elastic. Avoid overprocessing to prevent the dough from overheating.
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6. Check dough consistency: The dough should feel slightly sticky but shouldn't adhere to clean hands. If it appears too dry, carefully knead in more water; if overly sticky, gently incorporate additional flour.
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7. First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a towel or plastic wrap and allow it to rise in a warm area (80°F to 85°F) until doubled in size.
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8. Shape the bread: Turn the risen dough onto a floured surface and divide it into two halves. Let it rest for 10 minutes. For a braided loaf, divide each half into 3 equal pieces, roll into strands, and braid. For a traditional loaf, shape and seal as directed in the original version.
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9. Final Rise: Place the prepared loaves on greased sheets or pans. Lightly oil their tops and cover with a towel. Let rise until doubled and just reaching the top of the loaf pan.
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10. Glaze and bake: Optionally, glaze with a mixture of one beaten egg yolk and a teaspoon of water, sprinkling toppings as desired. Bake in a preheated oven at 325° to 350°F for 25 to 30 minutes, adjusting time for depth of color and doneness. Let cool slightly on a wire rack before slicing.
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11. Store or freeze: For prolonged freshness, keep leftover bread in an airtight container. This bread also freezes beautifully for up to two months. Consider pre-slicing before freezing for convenience.
Nutrition Information
2.2g
Fat
12.5g
Carbs
1.9g
Protein
72mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Jane's Exquisite Challah Bread?
It is a traditional Jewish bread adapted for a food processor, resulting in a slightly sweet and richly eggy loaf.
How much yeast is required for this recipe?
The recipe calls for 1 tablespoon of active dry yeast.
What is the correct temperature for the water when proofing yeast?
The water should be measured between 100 degrees Fahrenheit and 110 degrees Fahrenheit.
How long should the yeast proof?
Let the yeast stand for 5 to 10 minutes until it becomes frothy.
Can I use a food processor for this challah dough?
Yes, this recipe is specifically designed to be mixed and kneaded in a food processor.
What capacity food processor is needed?
Your food processor should have the capacity to handle 4 cups of flour for a single batch.
Which blade should I use in the food processor?
Use the dough blade if your processor is equipped with one.
What type of flour is recommended for this bread?
White flour is required, though bread flour is preferred for better results.
How much oil is used in the dough?
The recipe uses 4 2/3 tablespoons of vegetable oil.
How many eggs are needed for the dough mixture?
One egg is beaten and combined with the liquid mixture.
How much sugar is in Jane's Exquisite Challah?
The recipe contains 1/3 cup of sugar.
What is the salt content of the dough?
The dough requires 1 teaspoon of salt.
How do I incorporate the liquid into the dry ingredients in the processor?
With the processor running, slowly introduce the liquid mixture through the feed tube.
What should the dough consistency be like?
The dough should feel slightly sticky but should not adhere to clean hands.
What should I do if the dough is too dry?
Carefully knead in more water until the desired consistency is reached.
What should I do if the dough is too sticky?
Gently incorporate additional flour until it no longer adheres to your hands.
What is the ideal temperature for the first rise?
The dough should rise in a warm area between 80 degrees Fahrenheit and 85 degrees Fahrenheit.
How long is the first rise?
Allow the dough to rise until it has doubled in size.
How long should the dough rest after being divided?
The dough should rest for 10 minutes after being divided in half.
What are the shaping options for this Challah?
The dough can be divided into strands and braided or shaped into a traditional loaf in a pan.
How do I know when the final rise is complete?
The loaves should rise until they have doubled and just reached the top of the loaf pan.
What is used for the bread glaze?
A mixture of one beaten egg yolk and a teaspoon of water is used as an optional glaze.
What temperature should the oven be set to?
Bake the bread in a preheated oven at 325 to 350 degrees Fahrenheit.
How long does the Challah bake?
The baking time is typically 25 to 30 minutes.
How many servings does this recipe make?
This recipe yields approximately 32 servings.
What is the calorie count per serving?
Each serving contains approximately 75 calories.
How much fat is in a serving of this Challah?
There are 2.2 grams of fat per serving.
Can this Challah bread be frozen?
Yes, this bread freezes beautifully for up to two months.
What are some recommended uses for this bread?
It is perfect for French Toast or as a base for sweet variations like cinnamon-raisin rolls.
How should I store the bread to keep it fresh?
Keep leftover bread in an airtight container for prolonged freshness.