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:

Equipment:

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:

covered percent of daily need