Recipes for "challah"

Gather all ingredients.

Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.

Turn it out onto a lightly floured surface and knead until smooth and elastic.

Place dough in a large, lightly-oiled bowl and turn to coat.

Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.

Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.

Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.

Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.

Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).

Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.

Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.

Serve and enjoy!

Stir the warm water, yeast, and honey in a bowl of a stand mixer. Let sit for 5 minutes. The yeast should be fragrant and appear foamy—this means the yeast is active. If it does not, you will need to start over with fresher yeast.

Simply Recipe / Micah Siva

Add the eggs and 3 tablespoons olive oil to the yeast mixture. Mix with a fork to combine. Add the flour and salt. Attach the dough hook and knead on low speed for 8 to 10 minutes until the dough gathers around the dough hook and no longer stick to the bowl. It will be a little tacky and sticky, resist the urge to add more flour!

Simply Recipe / Micah Siva

Cover the bowl with plastic wrap or a clean kitchen towel, and let proof for an hour to an hour 30 minutes, until doubled in size.

While the dough is proofing, line a large baking sheet with parchment paper.

Simply Recipe / Micah Siva

Lightly flour a clean work surface. Scrape the dough onto it and use a sharp knife to divide the dough into 12 equal pieces. I use a kitchen scale to ensure they are all the same size, but feel free to estimate.

While shaping, keep the dough under a clean kitchen towel until ready to shape. Use both hands to roll a piece of dough into a 12-inch rope. Start on one end and coil it into a spiral, tucking the end underneath and pinching to seal. Transfer to the prepared baking sheet. Repeat with remaining dough.

Cover the baking sheet with plastic wrap or a clean kitchen towel and let rise for 15 to 20 minutes.

Simply Recipe / Micah Siva

Simply Recipe / Micah Siva

Simply Recipe / Micah Siva

In a small bowl, whisk the egg and water. Using a pastry brush, paint the egg wash on each roll. Sprinkle with sesame or poppy seeds, if using.

Simply Recipe / Micah Siva

Simply Recipe / Micah Siva

Bake the rolls for 18 to 24 minutes, turning the baking sheet once halfway through. Bake until golden brown. If using a thermometer to check for doneness, it should read 190°F to 195°F.

Let cool before serving.

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Simply Recipe / Micah Siva

In the bowl of a stand mixer fitted with a whisk attachment, add the eggs, water, and oil. Whisk on medium speed just to combine, about 30 seconds. You can also mix the mixture with a fork.

Switch out the whisk for a dough hook attachment. Add the flour, honey, yeast, and salt. Knead the dough on the lowest, slowest setting for 10 minutes, until you have a pliable, stretchy dough. The dough will be fairly wet and sticky.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Use a firm rubber spatula to scrape down the sides of the bowl so that the dough forms into a ball in the bottom of the bowl. Cover the bowl with a silicone lid or plastic wrap.

Place the covered bowl in a slightly warm spot in your kitchen to proof for about 1 1/2 hours, until the dough has doubled in size.

For a speedy proofing environment, I like to preheat my oven to its default temperature of 350ºF for 1 minute, then turn it off and place the covered bowl inside. The oven temperature rises just a bit, to 90°F to 100ºF. It’s the perfect temperature to kickstart the proofing process.

Line a large sturdy baking sheet with parchment paper. Set it aside.

Simply Recipes / Coco Morante

Turn the dough out onto a well-floured work surface. Sprinkle the top with just enough flour so it doesn’t stick to your hands. Pat it out into a rectangle and use a bench scraper or knife to divide it into 3 equal pieces. Roll each piece of dough into an 18-inch rope.

Pinch together one end of all 3 strands. Tuck the pinched seam under just a bit to hide it.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Start with an outer strand and bring it over the middle strand. Then take the outer strand from the other end and bring it over the middle strand. Continue this process—outer strand over middle strand, alternating sides—until you get to the end of the braid.

Try not to pull or stretch the dough as you braid. Pinch the end of the strands together and lightly tuck the seam under.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Carefully transfer the braided dough onto the parchment-lined baking sheet. I cradle the dough with a bench scraper in one hand and my hands on the other end. This helps keep it from stretching out or getting warped during transfer.

Cover the challah loosely with plastic wrap.

Place the challah in a slightly warm spot in your kitchen to proof for about 45 minutes. It should spring back when gently poked.

Meanwhile, in a small bowl, whisk together the egg and 1 tablespoon water.

Use a pastry brush to coat the challah with the egg wash. Working quickly, while the egg wash is still wet, sprinkle the sesame seeds, poppy seeds, or sprinkles liberally over the challah, if using.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Bake the challah for 30 minutes, until golden brown on the outside. An instant-read thermometer poked into the center should read 195ºF.

Gently slide the challah onto a wire rack. Let it cool for at least 2 hours or as long as you can stand to wait.

Challah will keep, covered, on the counter for a few days. For longer storage, wait until the challah is fully cooled, place it in a zip top freezer bag, and store it in the freezer for up to 2 months. Let it thaw on the counter for a couple hours before serving.

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Simply Recipes / Coco Morante

Sprinkle yeast over water in a large bowl and stir gently to moisten yeast. Stir in salt, sugar, margarine, and 4 eggs; beat well. Gradually mix in flour, 1 cup at a time, up to 12 cups, until dough becomes slightly tacky but not wet. Turn dough out onto a floured surface; knead until smooth and elastic, 8 to 10 minutes.

Grease baking sheets, or line them with parchment paper and set aside.

Cut dough into four equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat for remaining loaves.

Place loaves onto the prepared baking sheets; let rise until double in size, 1 to 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl; brush loaves with egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.

Bake in the preheated oven until tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.

Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.

Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.

Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.

Select Basic Bread and Light Crust settings. Start.

Place sugar, oil, and salt in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add 3 slightly beaten eggs.

If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour into the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.

Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings make for better bread, but if time is a problem just do one.

Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with remaining 1 egg, beaten. Sprinkle with poppy seeds.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, about 35 minutes. Allow loaves to cool on a wire rack.

Place warm water, sugar, oil, eggs, honey, salt, flour, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select Dough cycle; press Start.

Remove dough from the machine after the cycle is done and place on a lightly floured board. Punch dough down and let rest for 5 minutes.

Meanwhile, grease a baking tray.

Divide dough in half, then divide each half into 3 equal pieces. Roll each piece into ropes, about 12- to 14-inches long. Braid 3 ropes into a loaf to form 2 loaves. Gently place loaves onto the prepared baking tray. Mist loaves with water and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Make egg wash: Beat together egg and water in a small bowl until well combined.

Brush the top and sides of loaves with egg wash.

Bake in the preheated oven for about 20 to 25 minutes. If loaves begin to brown too soon, cover them loosely with aluminum foil.

In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.

Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.

Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.

Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.

In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

Gather the ingredients.

Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.

Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.

Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.

Punch down dough, and cut into 3 equal-sized pieces.

Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.

Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)

Take the strand farthest to the left, and move it over the new middle strand.

Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.

Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).

Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

Dissolve honey in warm water in a large mixing bowl. Stir in yeast and set aside until a creamy layer forms on the top, about 15 minutes.

Stir 2/3 cup olive oil, beaten eggs, and salt into yeast mixture until well combined. Mix in flour, 1 cup at a time, until dough is slightly tacky but not sticky wet.

Turn dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Place dough in a lightly oiled bowl, turn dough over a few times to grease the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.

Punch down dough and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.

To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together and fan the 4 ropes out so they don't touch.

To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end. Pinch the ends tightly together. Repeat the steps to braid the second loaf and let the braided loaves rise for 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Whisk together milk, 2 tablespoons olive oil, egg white, and sugar in a small bowl until glaze is well combined. Brush glaze over braided loaves.

Bake loaves in the preheated oven until light golden brown, about 30 minutes.

Dissolve yeast and 1/3 cup sugar in 2 cups warm water in a large bowl. Let stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups flour to make a loose sponge.

Beat 1 cup sugar, 1/2 cup vegetable oil, 4 eggs, and 1 tablespoon salt together in a separate bowl; stir into yeast-flour sponge until well combined. Continue mixing in flour, 1 cup at a time, up to 9 cups total. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.

Turn dough out onto a floured surface and knead to develop gluten, 5 minutes. Form into a compact round shape; place in an oiled bowl and turn to coat. Cover with a cloth and let rise in a warm area until doubled in volume, about 1 hour. Punch down dough and knead until smooth and elastic, 5 minutes.

Grease baking sheets or line with parchment paper. Whisk 2 teaspoons sugar, 1 egg, 1 teaspoon oil, and 1 teaspoon water together in a small bowl; refrigerate until glaze needed.

Cut dough into 4 pieces; cut each piece into 3 smaller pieces for 3-strand braided loaves. Working on a floured surface, roll 12 dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand farthest right, move it to the left over the middle strand (it now becomes the new middle strand). Take the strand farthest to the left, move it over the new middle strand (it now becomes the new middle strand). Continue braiding, alternating sides, until loaf is braided. Pinch ends together and fold underneath for a neat look. Repeat with remaining dough ropes. Place 4 loaves onto the prepared baking sheets; let rise in a warm place until doubled in volume, 30 to 45 minutes. Brush egg glaze coating onto tops of loaves; reserve remaining glaze.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 20 minutes; remove from the oven and brush another glaze coating onto loaves. Continue baking until tops are shiny and golden brown, 5 to 10 minutes more. Let cool before cutting.

Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.

When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.

Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).

Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

Dissolve ½ teaspoon sugar and yeast in warm water in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.

Beat 2 eggs in a large bowl. Put egg yolks in a measuring cup; add enough milk to equal ⅓ cup (including yolks). Add yolk mixture to beaten eggs; stir in yeast mixture, butter, salt and remaining 2 tablespoons plus 2 ½ teaspoons sugar. Gradually mix in flour until dough is firm enough to handle.

Turn dough out onto a floured surface; knead until it does not stick to your hands. You will probably use more flour while kneading. Place dough in a large lightly-oiled bowl and turn to coat. Cover and let rise until doubled in volume, about 1 hour.

Cut dough into 3 or 4 even portions; roll into long ropes. Braid ropes and tuck ends under. Place loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough when pressed.

Preheat the oven to 350 degrees F (175 degrees C).

Whisk remaining 1 egg in a cup with a fork; brush onto loaf. This will give the bread a lovely golden color and delicious crust.

Bake in the preheated oven until golden and loaf sounds hollow when tapped on the bottom, about 35 minutes. Transfer to a wire rack to cool.

Combine 1 cup bread flour, 2 1/8 cups warm water, and yeast in a large bowl into a thin batter; let stand until frothy bubbles appear, about 10 minutes. Stir in 3 eggs, vegetable oil, honey, and salt until well combined. Beat in whole wheat flour and remaining 2 cups bread flour, alternating flours by cupfuls, until dough is too stiff to stir in more flour.

Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form dough into a round shape; place in a large, lightly-oiled bowl and turn to coat a few times to oil the surface. Cover the bowl with a plastic bag and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.

Punch down dough and knead a few times to remove some gas bubbles; cut into 3 equal-sized pieces. Set two dough pieces aside, covered by a cloth to prevent drying out while preparing loaves.

Cut remaining dough piece into 3 equal parts; transfer to a floured surface and roll parts into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand on the right, move it to the left over the middle strand (that strand becomes the new middle strand). Take the strand farthest to the left and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat cutting and braiding with remaining 2 dough pieces. Place braided loaves on a baking sheet lined with parchment paper; let rise until doubled in volume, 45 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Beat remaining 1 egg with 1 teaspoon water in a small bowl; brush over braided challah loaves. Sprinkle with sesame seeds.

Bake in the preheated oven until tops are a deep golden brown and loaves sound hollow when tapped on bottoms, about 40 minutes. Cool on a wire rack before slicing.

Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.

When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds.

Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.

After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.

Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.

Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.

Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.

Butter a 9x13-inch baking dish. Place challah in the dish.

Mix 1/4 cup sugar with cinnamon; set aside.

Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.

When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.

Mix the yeast and water together in a large bowl, and let stand until a creamy layer forms on top, about 5 minutes. Beat in 3 eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 10 minutes.

Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, about 2 hours.

Punch down the dough, and cut into 3 equal-size pieces. Working on a floured surface, roll the dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the braided challah on a baking sheet lined with parchment paper. Cover the loaf with a dry cloth, and let rise in a warm spot until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Brush the loaf with 1 beaten egg, and bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool before slicing.

Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.

When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.

Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.

Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.

Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs.

In a large bowl, mix together yeast, salt, and 7 cups of flour. Gradually stir in liquid ingredients, and mix until dough holds together.

Knead dough on a floured surface with remaining flour until smooth.

Split dough into 2 large pieces. Split 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.

Bake in a preheated 325-degree F (165-degrees C) oven for 20 to 30 minutes.

Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.

Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.

Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.

Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.

Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.

Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.

Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.

Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.

Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.

Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.

Stir corn mixture together with toasted bread cubes.

Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish.

Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.

Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.

In a small bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into two long oval loaves. Place on two lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).

Just before baking, give the risen loaves three shallow slashes with a sharp knife. Bake in preheated oven for 30 minutes. Remove from oven, turn heat down to 350 degrees F (175 degrees C), brush with beaten egg white. Return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped.

Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.

Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.

Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.

Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.

Whisk milk and peanut butter together in a large bowl until fully incorporated. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and toss to coat. Cover and refrigerate for 20 minutes, stirring once after 10 minutes.

Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.

Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.

Transfer 2/3 of the bread mixture to the prepared dish; spread in an even layer. Dollop 1/2 of the preserves over top in small spoonfuls. Scatter 1/2 of the sliced strawberries and juices over top. Top with remaining bread mixture and remaining strawberries and juices. Cover with foil.

Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.

Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.