Cranberry Challah

Name: Cranberry Challah
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Jewish
Ingredients: 7 grams 1/4-ounce package active dry yeast; 946 milliliters all purpose flour; 59 milliliters dried cranberries; 3 eggs, divided; 2 teaspoons kosher salt; 59 milliliters sugar, divided; 59 milliliters vegetable oil

Cranberry Challah might be just the Jewish recipe you are searching for. One serving contains 349 calories, 9g of protein, and 9g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for Hanukkah. A mixture of kosher salt, all purpose flour, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

In a small bowl, combine yeast with 1 cup warm water and 2 teaspoons sugar; let stand 5 minutes until bubbling.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

In the bowl of a stand mixer, whisk together vegetable oil, 2 eggs, salt, and remaining sugar.

Ingredients you will need

Vegetable Oil

Sugar

Egg

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Add in yeast mixture.

Ingredients you will need

Yeast

Add flour and stir until just comes together. Attach dough hook and knead dough on medium speed until shiny and elastic, about 10 minutes.

Ingredients you will need

Dough

All Purpose Flour

Transfer dough to a large oiled bowl and cover with a dish towel.

Ingredients you will need

Dough

Equipment you will use

Kitchen Towels

Bowl

Let dough rise in a warm place until doubled in volume, about 1 hour.

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Dough

Punch down dough and let rest for another 1/2 hour.

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Dough

Punch

Knead in cranberries. Divide dough into 6 equal pieces.

Ingredients you will need

Cranberries

Dough

Roll each piece into an approximately 12-inch strand.

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Roll

Lay strands parallel to each other on a baking sheet. Press one end of strands together. Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands. (See note) Repeat again, always starting with the farthest right strand, until strands are all braided. Tuck leftover ends together.

Equipment you will use

Baking Sheet