TRICOLOR Challah Recipe....

rachelli613

Thu, Apr 30 2009, 10:07 am

I am looking for a tricolor challah recipe.

I once made one as a kid with food coloring, (yuck!) but I recall seeing a recipe for tricolor challah with tumeric for yellow , beet juice for red...or something like that....I think it may be found in the book the secret of challah....if its not asking too much, can somebody post it?

thanks!

chocolate moose

Thu, Apr 30 2009, 10:15 am

Yunchy Challah

Rainbow bread
10 cups flour
8 T sugar
4 tsp yeast
2 tsp Kosher salt
4 eggs
8 T oil
1 cup pureed spinach
1 cup pureed carrots
1 cup pureed beets
1 cup water
2 eggs

Ya need four mixing bowls for the four separate colors.

Combine 2 1/2 cups flour, 2 T sugar, 1 tsp yeast and 1/2 tsp salt in each bowl. Add one egg and 2 T oil to each bowl. Add spinach to the first bowl, carrots to the 2nd, beets to the third, and the water to the fourth. Stir. Knead. Let rise. Punch down and shape each into strands to braid four loaves or balls to smish together into four loaf pans.

Let rise for an hour. Make egg wash with the additional two eggs and water and brush tops and sides of the loaves with it. Bake for 30 minutes at 350 or until brown.

RAINBOW CHALLAH

INGREDIENT ORIGINAL HALF ONE QUARTER
flour 10 cups 5 cups 2 1/2 cups
sugar 8 T 4 T 2 T
yeast 4 tsp 2 tsp 1 tsp
Kosher salt 2 tsp 1 tsp 1/2 cup
eggs 4 2 1
oil 8 T 4 T 2 T
pureed spinach 1 cup 1/2 cup 1/4 cup
pureed carrots 1 cup 1/2 cup 1/4 cup
pureed beets 1 cup 1/2 cup 1/4 cup
water 1 cup 1/2 cup 1/4 cup
YIELD: FOUR LOAVES TWO LOAVES ONE LOAF

Mix in four different bowls, knead and let rise. Braid or shape.
Let bake for 30 minutes at 350 degrees until brown.

C

rachelli613

Thu, Apr 30 2009, 10:20 am

thanks so much that was such a quick response!

rachelli613

Thu, Apr 30 2009, 10:23 am

whats the difference between yunchy challah and rainbow challah?

BeershevaBubby

Thu, Apr 30 2009, 10:34 am

I made a tricolor challah once using a prepared sun dried tomato spread for red, fresh, finely chopped basil for green and minced garlic for white.

Very tasty.

rachelli613

Thu, Apr 30 2009, 10:39 am

how much sun dried tomato past, basil, garlic etc per dough amount? and can you make it egg free? whole wheat?

BeershevaBubby

Thu, Apr 30 2009, 10:44 am

I used my basic Challah recipe and added the extra ingredients once it was mostly kneaded the first time.

Using 2 kilo of flour, then divide it into 3. The sun dried tomato paste was no more than 1/3 a cup. The basil was a healthy handful of leaves and the garlic was about 2 tablespoons...

chocolate moose

Thu, Apr 30 2009, 12:06 pm

I call it yunchy challah b/c we didn't like it.

stargazer

Thu, Apr 30 2009, 2:01 pm

The recipe in The Secret of Challah uses parsley or zaatar, and paprika, for the two other colors. I have never tried it, but would you like the recipe?

desertrose

Thu, May 07 2009, 1:03 pm

Please post "the secret of challah" recipe.
TIA

stargazer

Thu, May 07 2009, 2:01 pm

Three-Color Challah

1 1/2 T dry yeast
1/2 cup warm water
1 tsp sugar
2 T oil
2 tsp sugar
2 eggs
7 cups flour
1 1/2 cups warm water
2 tsp salt

Flavorings:
6 T chopped parsley or 4 T zaatar
4 T sweet paprika

Glaze:
1 egg or egg yolk, beaten
sesame seeds

Combine first 3 ingredients in a bowl, set aside for 10 minutes. In a large bowl, combine remaining ingredients (not flavorings), add yeast mixture, knead for about 5 minutes, until dough is soft and springy. Brush dough with oil and place in bowl. Cover and let rise in warm place for about 1 hour until volume doubles. Divide into 3 equal parts. Work parsley or zaatar through one part, and paprika through another, leaving third as is. Prepare 3 strand challahs, each braided with one strand of each color. Place on greased pan and brush with glaze. Cover and let rise again 40 minutes, until doubled. Preheat oven to 400, bake until brown. Let cool on wire rack. Yields 4 medium challahs.