DigiDi
Challah Bread
This is for Marie - EpicureanPiranha in her quest for Challah recipes.
I came across this photo which was taken in 1993 and have had it on my PC for quite sometime now. So this photo finally met it's need.
This recipe is from The New Good Housekeeping Cookbook.
CHALLAH - TRADITIONAL METHOD - This one is a double decker.
I've used this recipe over the years for Services when not having a Machine and I've always had good results.
1 tablespoon sugar
3/4 teaspoon salt
1 package active dry yeast
About 3 1/2 cups of all purpose flower - Again, I use King Arthur Flour
3/4 cup water
3 tablespoons oil
3 eggs
1. In a large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 qt saucepan over low heat, heat water and salad oil until very warm.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes scraping bowl with spatula . Reserve 1 egg yolk for brushing top of loaf; add remaining egg white and eggs and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/4 cups flower to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, work in more flour about 1/4 cup while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place; 80 degrees would be great, until doubled about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes for easier shaping. Now, grease a large cookie sheet.
5. For bottom part of loaf, cut 2/3rds of dough into 3 pieces; with hands, roll each piece into a 13 inch long rope. Place ropes side by side on cookie sheet and braid ropes and pinch both ends to seal well.
6. For top part of loaf, cut remaining piece of dough into 3 equal pieces. With hands, roll each piece into a 14 inch long rope. Place ropes side by side and braid, pinch both ends to seal. Carefully place braid down center top of large braid on cookie sheet; tuck ends of top braid under bottom braid, stretching top braid if necessary, and pinch to seal well. Cover let rise in warm place until doubled about 45 minutes.
7. Prehead oven to 375 degrees. In cup, beat reserved egg yolk; use to brush top and sides of loaf. Bake loaf 35 minutes or until golden and loaf sounds hollow when lightly tapped. Remove from cookie sheet and cool completely on wire rack.
Challah Bread
This is for Marie - EpicureanPiranha in her quest for Challah recipes.
I came across this photo which was taken in 1993 and have had it on my PC for quite sometime now. So this photo finally met it's need.
This recipe is from The New Good Housekeeping Cookbook.
CHALLAH - TRADITIONAL METHOD - This one is a double decker.
I've used this recipe over the years for Services when not having a Machine and I've always had good results.
1 tablespoon sugar
3/4 teaspoon salt
1 package active dry yeast
About 3 1/2 cups of all purpose flower - Again, I use King Arthur Flour
3/4 cup water
3 tablespoons oil
3 eggs
1. In a large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 qt saucepan over low heat, heat water and salad oil until very warm.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes scraping bowl with spatula . Reserve 1 egg yolk for brushing top of loaf; add remaining egg white and eggs and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/4 cups flower to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, work in more flour about 1/4 cup while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place; 80 degrees would be great, until doubled about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes for easier shaping. Now, grease a large cookie sheet.
5. For bottom part of loaf, cut 2/3rds of dough into 3 pieces; with hands, roll each piece into a 13 inch long rope. Place ropes side by side on cookie sheet and braid ropes and pinch both ends to seal well.
6. For top part of loaf, cut remaining piece of dough into 3 equal pieces. With hands, roll each piece into a 14 inch long rope. Place ropes side by side and braid, pinch both ends to seal. Carefully place braid down center top of large braid on cookie sheet; tuck ends of top braid under bottom braid, stretching top braid if necessary, and pinch to seal well. Cover let rise in warm place until doubled about 45 minutes.
7. Prehead oven to 375 degrees. In cup, beat reserved egg yolk; use to brush top and sides of loaf. Bake loaf 35 minutes or until golden and loaf sounds hollow when lightly tapped. Remove from cookie sheet and cool completely on wire rack.