Looking for yummy challah recipe bosch

amother

Sun, May 05 2024, 8:42 am

Need a yummy easy new challah recipe using a mixer with specifics how long to mix etc. we like challah sweeter and fluffy (but no rolling pins or anything like that still needs to be easy)

amother

Honey

Sun, May 05 2024, 9:17 am

5 Tablespoons instant dry yeast
1 cup warm water
1/4 cup sugar

Mix those tog till yeast is active then put in bowl and add

5 cups warm water
1 and 1/2 cups sugar ( can do 1 1/4 for less sweet)

Mix then add

1 cup oil
5 lb high gluten flour (I like the dependable in brown bag)
2 Tablespoons salt ( mix salt into flour first)

Mix for about 7- 10 min

Let rise for about an hour then braid and bake on 350 for about 45 min of till looking golden (depends on size and shape of Challas)

amother

Sun, May 05 2024, 9:20 am

amother Honey wrote:

Thanks, you’ve done this with a mixer?

tweety1

Sun, May 05 2024, 9:54 am

I'm convinced that no challah comes close to chez chaya's recipe. She's on Instagram.

ShishKabob

Sun, May 05 2024, 9:58 am

tweety1 wrote:

I'm convinced that no challah comes close to chez chaya's recipe. She's on Instagram.

I don't have instagram. Can you please post her recipe?

amother

Sun, May 05 2024, 10:03 am

tweety1 wrote:

I'm convinced that no challah comes close to chez chaya's recipe. She's on Instagram.

I would love to try dont have instagram can u please post it

shachachti

Sun, May 05 2024, 10:25 am

3 oz yeast
6 cups water (7 oz cups)
1 cup oil
1.5 Table salt
1 cup sugar
3 eggs
6 pounds flour

Put yeast 1 cup water and sugar in mixer.
Let stand for 10 minutes

Add rest of water oil and eggs
Add flour and salt (make sure salt doesn't touch the yeast as it kills it) *

Knead on 1 for 1 minute
Then on 3 or 4 for 3 or 4 minutes
Then on 2 for 2 minutes

Braid put in bekeleh and do egg wash
After 5-10 minutes do another egg wash if you like darker color

Put in oven on 200 for 15-20 minutes or as long as it doubles in height
Then on 350 for 15 minutes
Then on 400 for 10 minutes or until it gets a nice color
Then back on 350-365 for 30-45 minutes depending on your oven.

*I usually sift the flour directly into the bowl onto the yeast mixture.
Then I add the rest of the liquids on top of that. If the bowl is too full I make a little hole in the flour.

amother

Sienna

Sun, May 05 2024, 10:51 am

4Tbsp instant yeast
1/2c sugar
1/2c oil
3Tbsp salt
6c warm water
5lbs bag of flour (optional hi-gluten)

Put everything in bosh mixer.
Add half bag of flour and mix. Add rest of bag. May need to add a little more if it's sticky. Knead for a few minutes.
Put in big oiled bowl. Turn dough around so it's all covered in oil. Cover with plastic wrap(or bag)
Let rise until doubled and braid. Shmear eggs and put seeds of your choice.
I put straight in preheated oven. I don't wait until it rises again.
Try to handle dough as least as possible. Be gentle when you roll it out.

Super delicious!!! Everyone loves it!

amother

Honey

Sun, May 05 2024, 11:03 am

amother OP wrote:

Thanks, you’ve done this with a mixer?

Yes, I do it all the time , very consistent recipe - always comes out good!

amother

Copper

Sun, May 05 2024, 11:53 am

tweety1 wrote:

I'm convinced that no challah comes close to chez chaya's recipe. She's on Instagram.

The egg free one?
https://chezchaya.com/best-eve.....free/

sara1232

Sun, May 05 2024, 12:04 pm

Between carpools has one. They call it 'essential challah recipe', search their website.

tweety1

Sun, May 05 2024, 10:02 pm

amother Copper wrote:

The egg free one?
https://chezchaya.com/best-eve.....free/

Yes! I found her website and copied the recipe. I'll post it here:

3 cups water
2 cups seltzer
1¼ cups sugar
1/2 cup honey
4 tablespoons active dry yeast (5 full packets)
5 pounds bread, sifted, or all-purpose unbleached flour
1¼ cups oil
1½ tablespoons table salt, 2 1/2 TBS sea salt, or 2 tablespoons kosher salt, or 1 tablespoon himalayan pink salt
1 egg, 1 Tsp water, beaten with a tiny bit of sugar for brushing
* For egg free shine, use maple syrup.
Instructions
In the bowl of an electric mixer fitted with the dough hook, add 1 cup warm water, yeast and 2 tablespoons sugar.
Set aside for the yeast to proof, about 10 minutes. It will look foamy; if it does not, your yeast may be dead and you should start over.
Add in the oil, honey, remaining sugar, water and seltzer. Slowly add the flour, 1 cup at a time. Mix on low for 2-3 minutes and then add the salt. Turn mixer to high and knead for ten minutes, until the dough is smooth and elastic.
Remove dough from the mixer and place in a large bowl or bucket. Rub a little oil over the top of the dough so that a craggy skin doesn’t form. Cover with a clean towel or plastic wrap and let rise in a warm place ( so it doesn’t crack when it bakes ) for 1 hour, or until doubled in size.
Take challah with a bracha: ברוך אתה יי אלהינו מלך העולם אשר קדשנו במצותיו וציונו להפריש חלה מן העסה. This is a very spiritual moment in which many pray for the health and prosperity of others and for their own families. The portion of dough, which represents the portion of dough that was given to the Kohanim in the time of the Bais Hamikdash, is wrapped in foil and burnt or disposed of respectfully. There are different customs as to how it should be done. Please adhere to your own.
Divide each portion into 3 strands of 6.5oz for a 3 lb oval and roll into ropes. Braid each challah tightly and place in greased pans. Brush challah with beaten egg and a little sugar. Let rise 30-45 minutes, then brush with egg again for that extra shine.
While the challah rises again, preheat the oven to 350ºF. Bake 40 minutes, until golden brown.

tweety1

Sun, May 05 2024, 10:03 pm

I use this recipe with 6lbs white spelt flour. It's so delicious.

ShishKabob

Sun, May 05 2024, 10:04 pm

tweety1 wrote:

I use this recipe with 6lbs white spelt flour. It's so delicious.

Which one? please indicate. Thank you