Challah II
Posted: Mon Dec 01, 2008 4:25 am
Challah II
Challah is not an easy craving to satisfy quickly. The dough itself only takes about 20 minutes to pull together, but then it must rise twice: first in a big mass of dough and then a second rising after the loaves are formed.
Ingredients:
1 package dry yeast
3 1/2 cups bread flour
1/2 cup oil
3/4 cup warm water
1 tsp. salt
1/4 cup sugar
3 eggs
Poppy or sesame seeds
Preparation:
Combine water, yeast and 1/2 cup of flour in a mixing bowl (use the bowl of a kitchen aid if you have one). Mix to combine. Let sit for 20 minutes or until the slurry gets frothy.
Meanwhile, combine the oil, 2 eggs, sugar and salt. Add this to the flour/water/yeast mix and combine. Add the remaining flour and knead in a machine with a dough hook (10 minutes) or by hand (15 minutes).
Let rise for 4 hours on the counter, covered with plastic wrap, or in the refrigerator.
Divide the dough into 8 balls and roll out into strands. Make two loaves with 4 strands each. Braid your challah.
Make an egg wash with the remaining egg, and brush on top of the loaves. Sprinkle with seeds on top. Let rise for 1 hour.
Bake at 350 for 45 minutes. Ideally, you should let it cool before eating, but you don’t have to.
Challah is not an easy craving to satisfy quickly. The dough itself only takes about 20 minutes to pull together, but then it must rise twice: first in a big mass of dough and then a second rising after the loaves are formed.
Ingredients:
1 package dry yeast
3 1/2 cups bread flour
1/2 cup oil
3/4 cup warm water
1 tsp. salt
1/4 cup sugar
3 eggs
Poppy or sesame seeds
Preparation:
Combine water, yeast and 1/2 cup of flour in a mixing bowl (use the bowl of a kitchen aid if you have one). Mix to combine. Let sit for 20 minutes or until the slurry gets frothy.
Meanwhile, combine the oil, 2 eggs, sugar and salt. Add this to the flour/water/yeast mix and combine. Add the remaining flour and knead in a machine with a dough hook (10 minutes) or by hand (15 minutes).
Let rise for 4 hours on the counter, covered with plastic wrap, or in the refrigerator.
Divide the dough into 8 balls and roll out into strands. Make two loaves with 4 strands each. Braid your challah.
Make an egg wash with the remaining egg, and brush on top of the loaves. Sprinkle with seeds on top. Let rise for 1 hour.
Bake at 350 for 45 minutes. Ideally, you should let it cool before eating, but you don’t have to.