Home Bread-Bakers v097.n012.5
[Advanced]

Re: Digest bread-bakers.v097.n011

ltsilver@borg.com (LT Silverman)
Sun, 9 Feb 1997 12:42:35 -0500
v097.n012.5
Challah is a Jewish egg bread. The one I use in my ABM is:

EGG BREAD
for a 1 1/2lb loaf
2/3 c warm water
1 1/2 Tablespoon veg. oil
2 eggs
3 cups all purpose flour
4 teaspoons sugar
1 1/2 tsp salt
1 1/2 tsp yeast

Add all ingredients to bread pan in order given. Use Basic Bread setting.

If you want a "hand made" challah recipes:

BUBBEH SILVERMAN'S CHALLAH


6-7 cups flour                         1 tbs. vegetable oil
.06 oz. compressed yeast or            1 egg (at room temp.)
     1/3 2-oz. cake yeast              2 cups warm water
1 1/2 tsps. salt                       1 egg yolk + 1 tbs. water
1/4 C sugar

     Put about 6 cups of flour into a large mixing bowl.  Make a well.
Dissolve yeast in warm water.  Put all ingredients inthe well.  Mix.  Knead
dough on floured board until smooth and no longer sticky (about 10 mins.).
Add flour as you knead.  Put into greased bowl--turn bottom-side up so that
top will be greased and not form crust in rising.  Cover with a towel and
put into oven over pans filled with boiling water to rise for 2 hours.
     Take out bread dough from oven and punch down dough.  Divide in half.
Braid each half for one loaf of bread.  Put into greased pans or onto
greased cookie sheets.  Cover and let rise in over over boiling
water-filled pans for 45 mins.  Dough will be well above top of pans.
     Take out breads and water-filled pans from the oven, and pre-heat oven
to 400 degrees.  Brush mixture of egg yolk and water over breads.  Put
breads into oven at 400 degrees for 10 mins.  Then lower oven to 350
degrees and bake for 25 mins. more.
     Remove bread from pans or cookie sheets immediately and place on wire
racks to cool.

Lois Silverman