Challah Iii Recipe

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Challah Iii 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 Iii

Ingredients

3/4 oz yeast (3 packages)
3/4 cup water, water
2 tsp sugar
1/2 cup sugar
1/2 cup butter, melted
1 tbsp salt
1/4 cup honey
2 cup raisins
8 eggs
9 cup flour

GLAZE

2 egg yolks
5 tsp water

Preparation

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 necessary (about 10-15 minutes). Put
into greased bowl, cover, and let rise until double, about 1 hr.

Punch down. Separate into 4 sections and separate each section into
3 more sections. Roll each piece out to the size of your cookie
sheet. Braid 3 strands together and place on cookie sheet. Let rise
until double (about 1 hour).

Mix egg yolks and water for glaze. Spread on loaves. Bake in a
preheated oven at 350 degrees F. for 15-30 minutes until there is a
golden crust.

NOTES:

* Jewish egg bread -- This is my family's version of Challah. It
calls for saffron, but I've never actually made it as such (Hey, I'm
just a poor college student, I can't afford saffron).

: Difficulty: easy, if you know how to make bread
: Time: 20 minutes preparation, several hours rising, 30 minutes
cooking : Precision: Raisins are to taste. Measure the rest of the
ingredients.

: Jerry Godes
: Dartmouth College, Hanover, New Hampshire, USA
: [email protected]

: Copyright (C) 1986 USENET Community Trust

Servings: 4