My First Round Challah's Happy Rosh Hashanah! chal·lah/ˈhälə/
|
I am all about the honey (sweet) Challah. So, feel free to add more honey then this recipe calls for (I add a little under a cup some times).. So here is my basic Challah recipe.. There are so many variations (an egg less, an egg more), what four to use?? I use bread flour, even though this recipe calls for all purpose.. It's all about trial and error.. It takes a while to get your challah just the way you like it, but if you try a few times, you will find your shabbos challah!! Good luck and Shabbat Shalom!
Be gentle with the dough, and yet firm.. If your dough is very sticky, then it needs more kneading.. For a simple 6 braided Challah, look for my next post!
2 1/2 cups warm water (110 degrees F
/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
|
3 eggs (+1 for egg wash)
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds (optional)
|
1. | In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 3 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. |
2. | Punch down the risen dough and turn out onto floured board (Note: If the indentation from your fist/hand stays pushed in and the dough and does not rise back up it's ready to go!) Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel (or plastic bag -- most people use a plastic bag) and let rise about one hour. |
3. | Preheat oven to 350 degrees F |
4. | Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. |
5. | Bake at 350 degrees F for about 30 minutes. Bread should be golden brown, and have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. |
No comments:
Post a Comment