Almond Challah

Name: Almond Challah
Yield: Yield: 1 Large or 1 Medium Challah
Cuisine: United States
Ingredients: 1½ cup blanched almonds (about 2¾ ounces); ½ cup sugar; 1 cup whole milk, warmed to 100 to 110°F, plus a few additional drops as needed; 2 teaspoons salt; 2 envelopes (¼ ounce each) active dry yeast; Scant ½ cup blanched almonds (about 2½ ounces); 6 tablespoons sugar; 5 cups bread flour; 16 tablespoons (2 sticks) unsalted butter, melted; 4 large egg yolks; 1 large egg yolk beaten with 1 teaspoon milk, for glaze; Unsalted butter or oil for greasing the bowl, wrap, and baking sheet; 3¾ cups bread flour; 12 tablespoons (1½ sticks) unsalted butter, melted; 1½ envelopes active dry yeast (⅜ ounce total); 3 large egg yolks; 1½ teaspoons salt; ¾ cup whole milk, warmed to 100 to 110°F, plus a few additional drops as needed; About 2 tablespoons sesame seeds, or 3 to 4 tablespoons chopped almonds

Preparation info

Yield:
1
Large Challah

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This fragrant challah, a gift from artist and playwright Linda Rathkopf, is extra-sumptuous with sweet ground almonds, which stand in for some of the flour. A delectable accompaniment to dairy meals, it is easily made In a food processor. If you have a large capacity machine (11 cups), make the full-size loaf, a stunning bread of truly impressive proportions. The equally delicious three-quarter loa

Ingredients

Americas
United States
Dessert
Vegetarian

Ingredients

Method