Easy Challah Bread

Recipe by copetenn for All Recipes.com

Yield: 10 Servings

Easy Challah Bread

Photo by copetenn

Ingredients:

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (100 degreesF/40 degrees C)
  • 2 Tbsp. honey
  • 1 tsp. salt
  • 3 beaten eggs
  • 3 1/2 c. all-purpose flour, plus more for kneading
  • 1 beaten egg yoke, or more if needed
  • 1 Tbsp. melted butter (optional)

Directions: 

  1. In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
  2. 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, 45 minutes to 1 hour.
  3. Punch down the dough, and cut it into 3 equal-sized 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.
  4. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the 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.

White Cheese Chicken Lasagna

from all recipes.com

White Cheese Chicken Lasagna

Photo by All Recipes.com

Yield: 12 Servings

Ingredients: 

  • 9 lasagna noodles
  • 1/2 c. butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 2 c. chicken broth
  • 1 1/2c. milk
  • 4 c. shredded mozzarella cheese, divided
  • 1 c. grated Parmesan cheese, divided
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 2 c. ricotta cheese
  • 2 c. cubed, cooked chicken
  • 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
  • 1 TBsp. chopped fresh parsley
  • 1/4 c. grated Parmesan cheese (for topping)

 

Directions: 

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.