DigiDi
Challah in Five
From the Artisan Bread in Five Minutes a Day. I just love this book and highly recommend it!
Once you've put this recipe together, you can store 1 lb. portions and then take out of the freezer. Let thaw and work with a 1 lb piece of dough. Let it rise and then form into one loaf or two smaller loaves. Let rise for an hour and 20 minutes and then put into the oven.
Challah
This recipe makes Four 1 lb. loaves.
1 3/4 cups of lukewarm water
1 1/2 Tbs. granulated yeast (2 packets)
1 1/2 Tbs. Kosher salt
4 large eggs, lightly beaten. I usually use Egg Substitute like Eggo.
1/2 Cup Honey
1/2 unsalted butter, melted (or neutral-tasting vegetable oil such as Canola.)
7 Cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 Tbs. of water)
Poppy or sesame seeds for the top
1. Mix the yeast, salt, eggs, honey and melted butter (or oil) with the water in a 5 qt. bowl or a lidded but not airtight food container.
2. Mix in the flour without kneading, using a spoon or your hands.
3. Cover, but not airtight, and allow to rest at room temperature until the dough rises and/or collapses ,
For approximately 2 hours.
4. The dough can be used immediately after the initial rise.
Grease your baking sheet before you place your bread onto it.
5. I pull out and cut off 1 lb. (grapefruit size) piece. From this portion I dust the piece with more flour and shape into a ball by stretching the the dough around the bottom. From this ball, I am able to make Two Loaves of bread. I divide the ball in half. From each half I divide ea into a ball. From each ball, I divide into thirds to roll into 3 thin robes which I braid. Once I braid these two loaves I place them onto the baking sheet and allow the breads to rise on the prepared sheet for 1 hour and 20 min. or 40 minutes if you’re using freshly made dough.
6. Preheat the oven to 350 degrees. Brush the loaves with egg wash and sprinkle with the seeds.
7. I Bake near the center of the oven for about 20 to 25 minutes till golden brown.
Challah in Five
From the Artisan Bread in Five Minutes a Day. I just love this book and highly recommend it!
Once you've put this recipe together, you can store 1 lb. portions and then take out of the freezer. Let thaw and work with a 1 lb piece of dough. Let it rise and then form into one loaf or two smaller loaves. Let rise for an hour and 20 minutes and then put into the oven.
Challah
This recipe makes Four 1 lb. loaves.
1 3/4 cups of lukewarm water
1 1/2 Tbs. granulated yeast (2 packets)
1 1/2 Tbs. Kosher salt
4 large eggs, lightly beaten. I usually use Egg Substitute like Eggo.
1/2 Cup Honey
1/2 unsalted butter, melted (or neutral-tasting vegetable oil such as Canola.)
7 Cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 Tbs. of water)
Poppy or sesame seeds for the top
1. Mix the yeast, salt, eggs, honey and melted butter (or oil) with the water in a 5 qt. bowl or a lidded but not airtight food container.
2. Mix in the flour without kneading, using a spoon or your hands.
3. Cover, but not airtight, and allow to rest at room temperature until the dough rises and/or collapses ,
For approximately 2 hours.
4. The dough can be used immediately after the initial rise.
Grease your baking sheet before you place your bread onto it.
5. I pull out and cut off 1 lb. (grapefruit size) piece. From this portion I dust the piece with more flour and shape into a ball by stretching the the dough around the bottom. From this ball, I am able to make Two Loaves of bread. I divide the ball in half. From each half I divide ea into a ball. From each ball, I divide into thirds to roll into 3 thin robes which I braid. Once I braid these two loaves I place them onto the baking sheet and allow the breads to rise on the prepared sheet for 1 hour and 20 min. or 40 minutes if you’re using freshly made dough.
6. Preheat the oven to 350 degrees. Brush the loaves with egg wash and sprinkle with the seeds.
7. I Bake near the center of the oven for about 20 to 25 minutes till golden brown.