Zeese Challah *
Zeese Challah is a traditional Jewish bread with a slightly sweet flavor and soft, resilient texture, perfect for holidays or special occasions with family and friends.
Ingredients
Instructions
- Measure yeast, salt, honey, and hot water into a large bowl and stir.
- Mix in 2 cups of flour, oil, and eggs.
- Add 4 more cups of flour, 1 cup at a time, beating each in well with a wooden spoon.
- Sprinkle 1/4 cup of flour onto a clean hard surface.
- Knead in enough remaining flour to make the dough silky and resilient but still soft, about 8 to 10 minutes.
- Knead the dough further after it reaches a silky state.
- Place dough into a bowl with 1 tablespoon of oil; turn to coat all sides.
Tips & Substitutions
Ensure your water is hot but not boiling to activate the yeast properly; too hot can kill it. If you want a richer flavor, consider substituting some of the honey with brown sugar. You can also add spices like cinnamon or nutmeg for extra warmth. Kneading is essential; don't rush this step to achieve that silky texture.
Serving Suggestions
This challah is perfect for French toast, pairing beautifully with Poppy Seed Filling for a delightful breakfast. Serve alongside a hearty soup or salad for a satisfying meal. You can also slice it for sandwiches or enjoy it with honey or jam as a delightful snack.
Storage & Reheating
Store leftover challah in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F for about 10 minutes to restore its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zeese Challah * contains roughly 2128 calories, with 38g protein, 259g carbohydrates, and 111g fat. It is an excellent source of protein (76% of the Daily Value), dietary fiber (56% of the Daily Value), and iron (50% of the Daily Value). Note that it is relatively high in sodium, at 2068mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for up to half of the unbleached white flour. However, keep in mind that this may change the texture and density of the challah, making it denser and slightly less sweet.
How can I tell if the dough has risen enough?
The dough should double in size during the first rise, which typically takes about 1-2 hours in a warm place. To test if it’s ready, gently press two fingers into the dough; if the indentation remains, it’s time to shape it.
What can I do with leftover challah?
Leftover challah can be transformed into delicious French toast or bread pudding. You can also make croutons for salads or blend it into crumbs for a topping on casseroles. Its versatility makes it a great addition to various dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).