Ingredients with Measurements:
For Challah Bread:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons salt
- 1 1/2 tablespoons active dry yeast
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 egg yolk
- 1/4 cup honey
- 1 egg white, beaten
- Sesame seeds (optional)
For Honey Cake:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup hot water
Special Equipment Needed:
- Stand mixer with dough hook attachment
- 2 large mixing bowls
- 2 loaf pans
- Parchment paper
- Pastry brush
- Cooling rack
- 9x13 inch baking pan
Step-by-step instructions:
For Challah Bread:
1. In a large mixing bowl, combine flour, sugar, and salt. Mix well.
2. In a separate bowl, dissolve yeast in warm water. Let sit for 5 minutes.
3. Add vegetable oil, eggs, egg yolk, and honey to the yeast mixture. Mix well.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl and cover with a damp towel. Let rise in a warm place for 1 hour.
7. Preheat the oven to 350°F.
8. Divide the dough into two equal parts. Roll each part into a long rope and braid together.
9. Place the braided dough on a parchment-lined baking sheet.
10. Brush the top of the dough with beaten egg white and sprinkle with sesame seeds (optional).
11. Bake for 30-35 minutes until golden brown.
12. Remove from the oven and let cool on a wire rack.
For Honey Cake:
1. Preheat the oven to 350°F.
2. Grease a 9x13 inch baking pan and line with parchment paper.
3. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Mix well.
4. In a separate bowl, whisk together honey, vegetable oil, and eggs.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Slowly pour in hot water and mix until smooth.
7. Pour the batter into the prepared baking pan.
8. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool on a wire rack.
- Time:
Preparation time: 30 minutes
- Challah Bread cooking time: 30-35 minutes
- Honey Cake cooking time: 35-40 minutes
Temperature:
- Challah Bread: 350°F
- Honey Cake: 350°F
Serving size:
- Challah Bread: 2 loaves (12-16 slices per loaf)
- Honey Cake: 1 9x13 inch pan (12-16 slices)
Nutritional information:
- Challah Bread:
- Serving size: 1 slice
- Calories: 150
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 25mg
- Sodium: 170mg
- Total carbohydrates: 19g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 3g
- Honey Cake:
- Serving size: 1 slice
- Calories: 250
- Total fat: 11g
- Saturated fat: 1g
- Cholesterol: 45mg
- Sodium: 220mg
- Total carbohydrates: 35g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or melted butter.
- Active dry yeast can be substituted with instant yeast.
- Sesame seeds can be substituted with poppy seeds or chopped nuts.
- Baking powder and baking soda can be substituted with self-rising flour.
Variations:
- Add raisins or chocolate chips to the challah bread dough before braiding.
- Add chopped nuts or dried fruit to the honey cake batter.
- Substitute cinnamon, ginger, and cloves with pumpkin pie spice for a fall-inspired honey cake.
Tips and tricks:
- To make the dough rise faster, place it in a warm oven (turned off) with a bowl of hot water.
- Brushing the challah bread with egg white before baking will give it a shiny golden crust.
- Let the honey cake cool completely before slicing to prevent it from falling apart.
- Store the honey cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Challah Bread: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Honey Cake: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Reheating instructions:
- Challah Bread: Wrap in foil and heat in a 350°F oven for 10-15 minutes or until warm.
- Honey Cake: Heat in a 350°F oven for 5-10 minutes or until warm.
Presentation ideas:
- Serve the challah bread and honey cake on a platter with fresh fruit and whipped cream.
- Slice the challah bread and arrange on a wooden board with honey and jam for dipping.
- Dust the honey cake with powdered sugar and serve with a dollop of whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
- Honey
- Jam
Pairings:
- Challah Bread: Serve with butter, jam, or cream cheese.
- Honey Cake: Serve with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the honey cake is too dry, add a tablespoon of honey or oil to the batter before baking.
- If the honey cake is too moist, bake for an additional 5-10 minutes.
Food safety advice:
- Wash hands and surfaces thoroughly before preparing food.
- Use separate cutting boards and utensils for meat and vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Challah bread is a traditional Jewish bread that is typically eaten on the Sabbath and holidays.
- Honey cake is a traditional Jewish dessert that is often served during Rosh Hashanah, the Jewish New Year.
Flavor profiles:
- Challah Bread: Slightly sweet and eggy with a soft and chewy texture.
- Honey Cake: Moist and sweet with warm spices and a subtle honey flavor.
Serving suggestions:
- Serve the challah bread and honey cake as part of a brunch or breakfast spread.
- Enjoy the challah bread as a sandwich bread or toast.
- Serve the honey cake as a dessert or afternoon snack.
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Region: Israeli