CHALLAH
LARGE ROUND CHALLAH | PULL APART CHALLAH
ROUND CHALLAH
- Preheat oven to 350 degrees
- Coat two baking trays with the cooking spray
- Divide dough in ½
- Roll the 1/2 into a long rope & make coil it around itself
- Beat the egg & the egg white & use a pastry brush to generously baste the challah
- Generously sprinkle Sesame Seeds or Poppy Seeds over the challah
- Bake at 350 about 40 minutes or until the challah is brown
- If it’s pale yellow on the bottom or doesn’t have a hollow sound
when you tap it at the bottom it needs more time - Cool on a rack for at least 2 hours
Even if you like your Challah warmed up it’s better to let it cool completely
& then put it in the warmer about ½ an hour before your meal
PULL APART CHALLAH
- Preheat oven to 350 degrees
- Spray a round pan similar to the type you use to make a cheesecake with cooking spray
- Divide the dough into small rolls like you would for individual rolls
- Place one in the middle & surround it with more
- Depending on the size of your pan you’ll have 2 or 3 rows
- Beat the egg & the egg white & use a pastry brush to generously baste the challah
- Generously sprinkle Sesame Seeds or Poppy Seeds over the challah
- Bake at 350 until the challah is brown
- If the challah is yellow on the bottom or doesn’t have a hollow sound
when you tap it at the bottom, it may need more time - Cool on racks for at least 2 hours
- Even if you like your Challah warmed up it’s better to let it cool completely
& then put it in the warmer about 15 -20 minutes before your meal
Challah Recipe | 3 Braid Style | 4 Braid Style
Rolls | Vegan
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