Whole Wheat Challah Bread BreadBakers Spill the Spices
Your favorite dessert meets your favorite bread. Unicorn Challah. Sweet, whimsical, and pastel colored — with frosting and sprinkles, of course! Gingersnap and Apple Challah. Germanic-inspired winter flavors combine for a warm, richly-spiced loaf. Chocolate Cranberry Challah Rolls with Citrus Sugar. Fall flavors and chocolate chips together!
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Ingredients. Makes 2 large challahs (freezing instructions included) For the Dough. 320 grams (1½ cups) water 14 grams (1½ tbsp) dry active yeast, or 30g (3 tbsp) fresh yeast 800 grams (about 6 cups) sifted bread flour 80 grams (6 tbsp) sugar 12 grams (1 tbsp) table salt 2 eggs 60 grams (1/4 cup) canola oil or melted butter, cooled For Finishing
Cranberry Almond Challah Bread Two Cups Flour
Instructions. The night before, assemble the French toast. Prepare a 9×13 pan by lightly spraying the sides and bottom. Mix the eggs, milk, apple juice, vanilla, and salt. Set aside. Spread a thin layer of the preserves on one side of each slice of bread, and then dip into the egg mixture.
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2. To make the dough, dissolve the yeast in the water with 1 tbsp of the sugar. Set aside. In a large bowl combine the remaining sugar, flour and salt. 3. Make a well in the centre of these dry ingredients and pour in the yeast mixture, milk, oil and crack in the eggs. Stir together until a few floury patches remain. 4.
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Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. In a small bowl beat 2 egg yolks with 1 tsp water. Brush egg wash liberally over challah. Sprinkle citrus sugar on top. If making one large challah, bake around 28-30 minutes; if making two smaller challahs, bake 24-26 minutes.
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Transfer the loaves to a lightly greased loaf pan (or a baking sheet). Beat the egg and gently brush over the loaves. Optional: add crumb topping, recipe below. Cover loosely and leave in a warm place to rise for another 30-40 minutes. Bake at 375° F for 23-25 minutes for 2 small loaves, longer for 1 larger.
Cranberry Almond Challah Bread Two Cups Flour
Stir yeast and warm water into bowl for mixer. Wait five minutes until frothy. Add in sugar. Add in eggs, oil, and salt. Then mix with paddle attachment. Once blended switch to dough hook. With Dough hook attachment at low-medium speed begin adding in flour one cup at a time.
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Directions. Slice challah bread into thick pieces. Combine cream cheese, sugar and fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides.
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Prepare challah dough according to directions. Allow to rise approximately 3 hours. Divide dough in half. Then divide into three even pieces. Roll each piece into a rope, then flatten rope. Spread generous portion of cranberry sauce in the middle of each flattened piece of dough (around 1/3 cup).
Cranberry Almond Challah Bread Two Cups Flour
Place pecans on a small baking sheet in the oven for 6 to 8 minutes, or until they smell fragrant. Remove and roughly chop, then set aside. Coat a loaf pan (8½ by 4½ or 6-cup volume) with butter or nonstick spray. For easier removal, you can line the bottom and two long sides with a sling of parchment paper.
Cranberry Almond Challah Bread Two Cups Flour
1 1/4 cups of very warm water, but not hot. 1/2 cup dried cranberries. Directions: Mix together 1 1/2 cups of flour and salt until blended; add the yeast and blend. Add the liquid ingredients − honey, oil, egg yolks, warm water − to the flour mixture. Add in the remaining 1 1/2 cups of flour; mix.
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Add the wet ingredients to the dry ingredients and stir until combined. Don't over mix. Stir in the chopped fresh cranberries. Pour the batter into a greased loaf pan and top with the streusel topping. Bake for 50-65 minutes or until a toothpick inserted into the center comes out clean.
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Hand roll each half of dough into a long log, and then form them into knots. Place the knots of dough onto two greased or lined baking sheets. Allow the dough to rise for 30 - 40 minutes. Preheat the oven to 350 F (~177 C). Beat together an egg wash using an egg and a tsp of honey. Brush your bread with the wash. Bake your bread for about an.
Whole Wheat Challah Bread BreadBakers Spill the Spices
Directions. In an electric mixer with a dough hook (or by hand), blend flour, yeast, sugar, salt, cinnamon, cloves, ginger, and cranberries. With mixer on, gradually add pumpkin, melted butter and water, checking to be sure dough does not get too sticky. Add water or flour, as needed, until dough forms a ball. Knead until smooth and elastic.
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Set aside. In a mixing bowl or bowl of a stand mixer fitted with the paddle attachment, combine the cold butter, brown sugar, salt, cinnamon and pecans. Blend or cut using a pastry cutter until well combined. Using two forks, drop pieces evenly on the top of the casserole. Bake, uncovered, for 45 minutes.
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Bake the challah 30 to 35 minutes. Bake, rotating the baking sheet halfway through, until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer, 30 to 35 minutes total. Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat.
