Manischewitz Challah

Now that Passover is over, it is finally time for the Adult Drinks challah series! I figured, on a Jewish baking blog I had to kick this series off with a Manischewitz challah.


For those not familiar with Manischewitz, it is an almost sickeningly sweet wine (although it tastes more like juice). It is often the first drink that Jewish child will ever have, mistaking it for grape juice.


This challah is a fun purple color and smells like grape jelly when it is baking! I can’t wait for you all to try it!


Challah

¼ Cup butter

1 Egg

1 Cup Manischewitz wine (or grape juice for non-alcoholic version)

½ Cup sugar

3 Teaspoons instant yeast

3-4 Cups flour

½ teaspoon salt


Glaze ½ Cup powdered sugar

1-2 Teaspoons Manischewitz


Whisk eggs, salt, melted butter, sugar, juice, and yeast in a large bowl.


Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.


Once the dough is fully mixed, turn onto a floured surface and knead for ten minutes. (If you don’t knead the dough well enough, the challah will not hold its shape when it is braided.)


Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to prove. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.


Once proved, turn the dough onto a floured surface and cut into 3 equal portions. Shape each of the three portions into a long rope. Using your palm, press the three ropes together at the top and begin to braid the dough. Once finished braiding, tuck each of the ends under to create a more finished/clean look. Do the same with the remaining three pieces of dough.


Let proof for another 30 minutes.


Preheat oven to 350 degrees. While the oven is heating beat one egg with a splash of water to create an egg wash. Using a pastry brush, brush the egg wash over the top of the loaves. Bake the loaves for 25-30 minutes.


When the bread is fully cooled, drizzle the glaze over the loaf.



NOTES: Do not try to slice the bread right when it comes out of the oven. If you are storing the bread to eat later, make sure it is fully cooled before you put it into any kind of container or it will create condensation that will lead to mold.


99 views0 comments

Recent Posts

See All