Rainbow Challah Bread

Rainbow Challah Bread could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 2 and costs $1.51 per serving. One serving contains 1519 calories, 39g of protein, and 64g of fat. If you have bread flour, water, instant yeast, and a few other ingredients on hand, you can make it. Plenty of people really liked this Jewish dish. It is perfect for Hanukkah. From preparation to the plate, this recipe takes approximately 4 hours and 35 minutes. This recipe is liked by 4511 foodies and cooks. It is brought to you by What Jew Wannan Eat. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Try Challah Bread, Challah Bread, and Challah Bread for similar recipes.

Servings: 2

Preparation duration: 240 minutes

Cooking duration: 35 minutes

 

Ingredients:

3¾ cups bread flour

2 large eggs plus one for glazing

1 envelope instant yeast (2¼ teaspoons)

1½ teaspoons salt

¼ cup sugar

½ cup vegetable oil

¾ cup warm water (about 100 degrees)

Equipment:

whisk

kitchen scale

bowl

plastic wrap

oven

Cooking instruction summary:

First, prepare the yeast by mixing the yeast with ¾ cup of bread flour, warm water and a teaspoon of sugar and whisk until smooth. Let yeast stand until it puffs up, about 10 minutes.Then whisk in the two eggs, oil, salt and remaining sugar into yeast mixture until incorporated.Add the remaining 3 cups of flour a little at a time and combine until you have a smooth, soft and slightly sticky dough ball. Hehe. You will knead the dough more when you add the color so you don’t have to knead now.Then divide your dough into six even pieces. I used a food scale to weigh them out.Flatten out each piece and put some gel food coloring of each color of the rainbow in the middle of each one. Then mix until your dough is dyed! This will take a few minutes for each, so be prepared. Add more color as needed, and wear gloves if you don’t want purple hands.Put the balls in a greased bowl and cover with a towel and let rise for 1.5 to 2 hours or until it doubles in size. My colors stuck to each other a bit, so if this bothers you and you like doing dishes, put them in separate bowls.Place the dough in a warm, cleaned bowl and cover with plastic wrap or a towel. Let the dough ferment until it has doubled in size, about two hours. I pre-heat my oven to the lowest temperature, but the dough inside, and then turn the over off immediately and have it proof in there. Now time to braid!This recipe is for two challahs, so divide each color in two. Take one of each color and make six even strands. Line them up in rainbow order and pinch at the top to secure the end. Then take the purple strand on the right and weave it to the left over two strand, under one strand and over two strands. Repeat with the blue strand, then the green, etc. until you reach the bottom. Secure the other ends together and tuck them under the challah. Repeat with other challah.Then let your challah proof again until tripled in size, about an hour and a half. Pre-heat the oven to 350 degrees F. Glaze the breads with the last egg and bake for 35 minutes at 350 degrees.

 

Step by step:


1. First, prepare the yeast by mixing the yeast with ¾ cup of bread flour, warm water and a teaspoon of sugar and whisk until smooth.

2. Let yeast stand until it puffs up, about 10 minutes.Then whisk in the two eggs, oil, salt and remaining sugar into yeast mixture until incorporated.

3. Add the remaining 3 cups of flour a little at a time and combine until you have a smooth, soft and slightly sticky dough ball. Hehe. You will knead the dough more when you add the color so you don’t have to knead now.Then divide your dough into six even pieces. I used a food scale to weigh them out.Flatten out each piece and put some gel food coloring of each color of the rainbow in the middle of each one. Then mix until your dough is dyed! This will take a few minutes for each, so be prepared.

4. Add more color as needed, and wear gloves if you don’t want purple hands.

5. Put the balls in a greased bowl and cover with a towel and let rise for 1.5 to 2 hours or until it doubles in size. My colors stuck to each other a bit, so if this bothers you and you like doing dishes, put them in separate bowls.

6. Place the dough in a warm, cleaned bowl and cover with plastic wrap or a towel.

7. Let the dough ferment until it has doubled in size, about two hours. I pre-heat my oven to the lowest temperature, but the dough inside, and then turn the over off immediately and have it proof in there. Now time to braid!This recipe is for two challahs, so divide each color in two. Take one of each color and make six even strands. Line them up in rainbow order and pinch at the top to secure the end. Then take the purple strand on the right and weave it to the left over two strand, under one strand and over two strands. Repeat with the blue strand, then the green, etc. until you reach the bottom. Secure the other ends together and tuck them under the challah. Repeat with other challah.Then let your challah proof again until tripled in size, about an hour and a half. Pre-heat the oven to 350 degrees F. Glaze the breads with the last egg and bake for 35 minutes at 350 degrees.


Nutrition Information:

Quickview
1528k Calories
39g Protein
64g Total Fat
200g Carbs
22% Health Score
Limit These
Calories
1528k
76%

Fat
64g
99%

  Saturated Fat
46g
292%

Carbohydrates
200g
67%

  Sugar
25g
29%

Cholesterol
186mg
62%

Sodium
1831mg
80%

Get Enough Of These
Protein
39g
80%

Selenium
109µg
157%

Vitamin B1
1mg
113%

Folate
416µg
104%

Manganese
1mg
96%

Vitamin B2
0.91mg
54%

Phosphorus
412mg
41%

Vitamin B3
7mg
39%

Fiber
9g
37%

Vitamin B5
3mg
36%

Copper
0.54mg
27%

Zinc
3mg
25%

Vitamin E
3mg
24%

Vitamin B6
0.37mg
19%

Iron
3mg
18%

Magnesium
72mg
18%

Vitamin K
14µg
14%

Potassium
433mg
12%

Vitamin B12
0.45µg
8%

Calcium
71mg
7%

Vitamin D
1µg
7%

Vitamin A
274IU
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dinner Tonight: BLT with Avocado and Shrimp
Pineapple Salsa
Old-Fashioned Potato Gratin
Molten Chocolate Lava Cakes
Caramel Pecan Pinwheels
Caramelized Sweet Potato, Red Pepper and Feta Frittata
Green Pea Salad with Bacon and Almonds
Sweet Chili Chicken Lo-Mein
Fresh Watermelon Martini
Frosted Molasses Cookies
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

Popular Recipes
Black Forest Iced Tea

Foodnetwork

Fresh Corn Pancakes

Closet Cooking

Roasted Pumpkin, Gala Apple & Garam Masala Soup

Farm Girl Gourmet

Baked Mushroom Caps

Foodista

Lemon Ricotta Pancakes with Fresh Berry Sauce

Lovely Little Kitchen