Round Braided Russian Challah

I tried Tamar Ansh’s round braiding technique again, this time with Maggie Glezer’s Russian Challah recipe. The Russian Challah is like the Chernowitzer, but with half the oil and half the sugar (and almost half the yeast). It needs to be baked at a higher temperature (425 degrees), but I forgot and baked it 350 and the resulting challah was a bit drier than I would have liked. It made fabulous French toast, though.

And I am loving this shaping technique! The how to is on the Jewish Press website.

The recipe makes two challahs, or one challah (1 lb.) and two bulkelahs (Texas muffin sized jumbo rolls, about 8 ounces each).

Sending this to Yeastspotting!

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2 Responses to “Round Braided Russian Challah”

  1. YeastSpotting October 15, 2010 | Wild Yeast Says:

    […] Round Braided Russian Challah […]

  2. Bejma: Tunisian Challah « Pragmatic Attic Says:

    […] (NYT) Stollen-style Challah Food Processor Challah (Charles Van Over) Macrina Bakery Challah Russian Challah (Maggie Glezer) (plus Tamar Ansh’s round braiding technque) Tamar Ansh Round Braid Whole Wheat Challah (Peter […]

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