Tuesday, March 6, 2012

Pull Apart Challah

This is like the monkey-bread of challah, so sweet and delicious and fun to eat. I usually have to make a double batch so each kid can make their own. The loaves freeze beautifully, just defrost on the counter and warm up in the oven if desired.

pull apart challah

Pull Apart Challah, courtesy of Ora Davies.

Makes 4 x 1-pound challot

·      1 3-pack yeast (.75 oz)
·      5 to 6 cups flour
·      2 cups warm water
·      1 large eggs (+1 for glazing)
·      1/2 cup vegetable oil
·      1 tablespoon salt
·      1/2 cup granulated sugar
·      ½ cup honey

1.     Make the yeast slurry
In a large bowl, mix the yeast, ½ cup of sugar, 1 1/2 cups of the flour, and the 2 cups warm water. Let stand uncovered for 10 to 20 minutes, you should see bubbles. I do this in teh electric mixer bowl with the whisk attachment or a handheld whisk.

2.     Mix the dough 
Add the following ingredients into the yeast slurry: egg, oil, honey and salt and mix well. Add 2 cups of flour. Mix well, it’s ok to see a few bumps. Slowly add remaining 2-3 cups flour, 1 cup at a time until the dough is sticky on the inside but not on the outside. This can all be done in an electric mixer with the dough hook attachment.

3.     Let the dough rise
Place the ball of dough in an oiled bowl, cover with a wet dishtowel or plastic wrap and let rise in a warm place for 2-4 hours.

4.     Shape and proof the dough; prepare your oven
Preheat oven to 350.
Knead the dough and shape it into balls, loaves or your preferred form. If doing pull apart, shape into balls and place in cake pans, or foil pot-pie pans, depending on size. Let rise for 30 minutes.  Egg the top of the challah and sprinkle topping over it. Challah topping is made of equal parts flour and sugar (ie 2 tablespoons flour, 2 tablespoons sugar) and enough oil to give a crumbly consistency.

5.     Bake the loaves
Bake the loaves for 25 to 30 minutes; the bottom should be lightly browned.

Baking Challah in Photos:

yeast slurry for homemade challah

making challah at home with a mixer and a dough hook

challah rising in the sun

traditional and double braid challah

I link to these awesome parties:
Sunday: I Heart NaptimeNifty Thrifty ThingsInspired HoneybeeNest for Less Monday:Between Naps on the PorchSumo's Sweet StuffThrifty Decor ChickAlderberry HillDebbie Doo'sHome Stories A to ZHome Savvy AtoZ , Delectable Home Tuesday: Coastal CharmTip JunkieMy Uncommon Slice of SuburbiaCarolyn's HomeworkMade in a DayOur Delightful HomeA Bowl Full of LemonsGet Your Craft OnKurtz Corner Wednesday: Savvy Southern StyleMommy SolutionsPower of PaintNewlyweds Recipe LinkyIt's OverflowingSouthern Lovely Thursday: The Shabby Creek CottageMade in a DayHouse of Hepworthsthe 36th Avenue , Bloggeritaville Craft, Scrappy, Happy52 MantelsFriday: Serenity NowTatertots and JelloThe Shabby NestThirty Handmade DaysAddicted 2 DecoratingFunky Junk InteriorsFinancial FridayFurniture FridayAt the Picket FenceThe Rooster and the Hen

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Linda @ it all started with paint said...

I should know better to NOT link through when I see a headline about one of your recipes ... especially when I have not eaten a thing yet today!

You are single-handedly killing my diet!



Linda @ it all started with paint said...

And I pinned it!



thistlewoodfarm said...


That looks so delicious! Thanks for the recipe and the inspiration.


Shauna@Satori Design for Living said...

Looks yummy! I agree that recipes like this kill the diet, but sometimes are so worth it!

Inspired By Felicity said...

Oh this looks delicious!

Ashley @ The Latest Find said...

That looks really good!! =)

Aunt B said...

Thank you for sharing this delicious recipe. I'm looking forward to trying it.

Natural-Nesters said...

Ummm..hello! This looks fantastiC !

We would love it if you would link it up at our Party!!

-Your Newest Followers


Unknown said...

oh. my. gosh. I looove challah, and this just looks too delicious! I'm going to forward the link to my friend Matt who makes homemade challah in the hopes that he'll make me some! Thanks for sharing at Shine on Fridays!

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