Challah I Recipe

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Challah I Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Challah I

Ingredients

2 1/4 cup water
1 tbsp yeast (active), dry (one package)
1 tbsp sugar
1 tbsp salt (optional)
1/4 cup oil
2 eggs, beaten
10 cup flour (or less)
1 egg yolk
1 tbsp water

Preparation

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