2008 Challah Revisited Recipe

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2008 Challah Revisited
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Ingredients
7
Count
Nutrition
824
Calories
Total time
30
Minutes
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Ingredients:

  • 10 1/2 oz (about 2 cups plus 11/2 tbsp) all-purpose flour
  • 1 1/4 oz (about 21/2 tbsp) sugar
  • 0.15 oz (about 11/2 tsp) kosher salt
  • 0.15 oz (about 11/2 tsp) dry active yeast
  • 2 large eggs
  • 1 stick (1/2 cup) plus 2 tbsp butter
  • confectioners'' sugar .

Directions:

  1. CHILL TIME 8 HRS
  2. -
  3. FREEZE TIME 30 MINUTES
  4. -
  5. CHILL TIME 20 MINUTES
  6. -
  7. About 9 hours before baking, work together the flour, sugar, salt, yeast, eggs, 2 tablespoons butter and 1/4 cup plus 1 1/2 teaspoons water in a mixer fitted with a dough hook.
  8. Mix for 5 minutes at medium speed until it forms a smooth ball.
  9. Cover the bowl with plastic wrap and refrigerate 6 to 8 hours.
  10. Set the remaining butter at room temperature for a few minutes. Using a rolling pin, flatten the dough into an oval, then roll into a 5-by-9-inch rectangle.
  11. Put on a baking sheet and freeze for 30 minutes.
  12. Using a rolling pin, flatten the butter between wax or parchment papers into a 4-by-5-inch rectangle. If too soft, refrigerate for 5 minutes.
  13. Remove dough from freezer.
  14. Lay the butter on one end of the dough.
  15. Cut the dough in half. Place the side without butter on top of the side with it and gently press on the edges to seal.
  16. Roll into a 6-by-12-inch rectangle.
  17. Fold into thirds.
  18. Cover with plastic and chill for 20 minutes.
  19. Roll the dough into an 8-by-10-inch rectangle.
  20. Trim the edges to make it neat; reserve trimmings.
  21. Slice the rectangle lengthwise into 9 strips
  22. 1/2 inch wide. Group the strands into 3 groups of 3.
  23. Gather the tops of the three strands of each group and pinch to seal.
  24. Braid each group separately, pinching the ends to keep each braid intact.
  25. On a sheet pan, create one large ring using the three braids.
  26. Roll the trimmings to 1/8-inch thick and, using cookie cutters, make 3 pretty shapes. Lay the shapes at the seams between the 3 braids and press gently.
  27. Brush the ring with water.
  28. Loosely cover with plastic wrap and let rise until almost doubled in size.
  29. Preheat the oven to 375 degrees.
  30. Bake the loaf for 10 minutes, then reduce the temperature to 325 degrees and bake for 10 minutes more or until golden and a meat thermometer inserted into the center of the loaf reaches 180 degrees.
  31. Cool on the pan, then dust with confectioners’ sugar.
  32. Makes 1 loaf.
  33. That's it!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 823.62 Kcal (3448 kJ)
Calories from fat 232.92 Kcal
% Daily Value*
Total Fat 25.88g 40%
Cholesterol 107.51mg 36%
Sodium 63.97mg 3%
Potassium 200.35mg 4%
Total Carbs 126.09g 42%
Sugars 1.23g 5%
Dietary Fiber 4.94g 20%
Protein 18.35g 37%
Vitamin A 0.3mg 9%
Iron 1.9mg 11%
Calcium 38.5mg 4%
Amount Per 100 g
Calories 399.13 Kcal (1671 kJ)
Calories from fat 112.88 Kcal
% Daily Value*
Total Fat 12.54g 40%
Cholesterol 52.1mg 36%
Sodium 31mg 3%
Potassium 97.09mg 4%
Total Carbs 61.11g 42%
Sugars 0.59g 5%
Dietary Fiber 2.39g 20%
Protein 8.89g 37%
Vitamin A 0.1mg 9%
Iron 0.9mg 11%
Calcium 18.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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