Challah I
Ingredients| 2 1/4 cup water |
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Dissolve the yeast and sugar in lukewarm water (105 degrees F.).
(Lukewarm water feels neither hot nor cold when a drop is placed on
your wrist.) Let sit for 10 minutes to proof the yeast. If there are
no bubbles in the water after this time, the yeast is inactive and
you should start over with new yeast.
Add the salt (optional), oil, eggs and most of the flour to the 2 1/4
cups of water. Mix. Place dough on floured board and knead for 5-10
minutes.
Place dough in a clean bowl, brush some oil on the top (optional) and
cover the bowl with a towel. Let rise in a warm place until doubled,
about 1 1/2 hours.
Punch the dough down and let rise until doubled again (maybe another
hour).
Punch dough down and place onto floured board. Form into two loaves.
You can make normal loaves, or you can cut the dough and braid (with
three or six pieces per loaf), or you can make braided or un-braided
rolls, or you can roll the dough out until it s about 1/4 inch thick
and then spread fried onions over it. Place loaves into oiled pans.
Cover pans and let rise for about 30 minutes. (Skip this step if
you ve rolled the dough out and covered with onions.)
Mix the egg yolk with about 1 tablespoon of water. Brush loaves with
this mixture. (Again, skip this if you ve rolled the dough out.)
Bake at 400 degrees F. for 20 minutes, then lower heat to 350 degrees
F. and bake for 40 additional minutes. If you are making rolls, you
probably need to bake for a total of 20-25 minutes.
You can add poppy or sesame seeds to the dough, or you can sprinkle
the seeds on top. This bread is traditionally made with white flour,
but is still good if made with all or part whole wheat flour. I think
its good taste comes from the oil and eggs in the dough.
NOTES:
* Challah is a traditional Jewish bread that is part of many
festivals, including sabbath dinners and weddings. For making a
wedding loaf, this recipe can be doubled and used to make one braided
loaf. It will fill up the entire oven, and you will have to find a
cookie sheet big enough to put the loaf on. Yield: 2 loaves.
: Difficulty: easy, as bread goes.
: Time: preparation: 3-5 hours (including rising); baking: 1 hour.
: Precision: measure ingredients carefully.
: Aviva Garrett
: Santa Cruz, California
: Excelan, Inc., San Jose, Calif., USA
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
Servings: 2
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Challah Ii Part 1 Of 2
Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. (Upload by user)
Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. (Upload by user)
Challah Ii Part 2 Of 2
: Continued from Part 1 NOTES: * Challah (pronounced "hallah") is a type of braided egg bread traditionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe from a housemate a co (Upload by user)
: Continued from Part 1 NOTES: * Challah (pronounced "hallah") is a type of braided egg bread traditionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe from a housemate a co (Upload by user)
Challah Iii
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Dissolve the yeast with the warm water and sugar. Add the rest of the sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a time, until it is hard to stir. Turn out onto a well floured counter and knead until smooth and blistery, adding more flour as n (Upload by user)
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