Saw the Safeway Select version of challah. Vanilla and granulated
sugar? I don't think so. Try the version below. The "cheat" on this I
like to tell bread baking students is to add some yellow coloring for an
extra rich look saffron or annatto if you want to go natural; yellow food
gel (if you don't care).
* Exported from MasterCook *
Challah (Braided Jewish Sabbath Bread)
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Hand Made Jewish
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 C White Flour
(850G; 1 Lb 12 Oz)
1/2 Oz Yeast
(<15G; 2 Pkg)
4 Tbsp Brown Sugar
(50G; 2 Oz)
3/4 Oz Salt
(25G; 2+ Tsp)
1/2 C Honey
(200G; 6 Oz)
3/4 Stick Butter -- Melted
(100G; 3 Oz)
3 Eggs -- Lightly Beaten
12 Oz Water
(350G; 1 1/2 C)
Saw the Safeway Select version of challah. Vanilla and granulated
sugar? I don't think so. Try the version below. The "cheat" on this I
like to tell bread baking students is to add some yellow coloring for an
extra rich look saffron or annatto if you want to go natural; yellow food
gel (if you don't care).
Makes 2 approximately 1 3/4 - 2 lb. loaves
In bowl of heavy duty mixer, combine dry ingredients. Add honey, butter,
eggs and most of the water. Mix at lowest speed to incorporate
(approximately 2 to 3 minutes), scraping down sides of bowl once or twice,
if necessary. Increase speed to medium low and mix for another couple of
minutes until dough forms. Add remaining water, if needed, a little at a
time until dough texture is tacky to slightly sticky. Complete mixing at
medium high speed for another 3 to 4 minutes. Dough should have a
noticeable gloss and supple, elastic feel.
Turn dough out on to a lightly floured work surface. Hand knead for a
minute or two to further gauge the feel of the dough. Dough needs to be
firm enough maintain its shape once rolled out and braided. Form dough
into a rough ball and place into a lightly oiled bowl, turning dough in oil
to coat all over. Cover bowl with plastic wrap. Because the honey in the
dough tends to inhibit rising, this dough should be left to rise in a warm
place, up to around 90F, until about doubled, 1 1/2 to 3 hours (depending
on rising temperature). If after the initial 1 1/2 hours, there appears to
be minimal or no rising action, turn dough out on to your work surface and
knead again by hand for a minute or two. This will help redistribute the
yeast and aid rising.
Preheat oven to 375F.
Remove plastic wrap and pat off any excess oil from dough with paper
towel. Turn dough out on to work surface and divide into two equal
pieces. Cover one of the pieces while you work with the other. Each large
piece should, in turn, be divided into three equal smaller pieces. The
equal size of your pieces will promote a good appearance for the finished
loaves and an even bake time for the two challot. Use of a kitchen scale
to weigh the dough is highly recommended.
Roll out each smaller piece of dough into strands approximately 12"- 14"
long. Whatever the length, each strand should be as near uniform as
possible. The ends of each strand can be a little narrower than the
middle. Place each of the three equal strands parallel to one another an
inch or two apart on the work surface. Connect one end of each piece
together and begin braiding from that end - left over middle, right over
middle, left over middle, right over middle - to the other end. For a
nicer appearance, fold the ends under the loaf once the braiding is
finished and gently shape the loaf for evenness, if necessary.
Gently place each challah on a baking sheet lined with parchment paper that
has been lightly sprinkled with semolina or a nonstick baking sheet liner,
such as a Silpat, with or without the semolina on it. Cover with a floured
linen towel or lightly oiled plastic wrap. Allow to rise in a warm spot
for 45 minutes to an hour, or until the loaves have not quite doubled in bulk.
Brush each challah well with an egg wash consisting of one egg plus 2
Tablespoons of water beaten together. Place challot in the oven, reducing
oven temperature to 350F. Bake for 17 minutes. Remove challot from oven
and again paint each thoroughly with egg wash. (If you want to add sesame
or poppy seeds, this is the time. So seeds will adhere, Sprinkle them on
immediately after brushing half baked loaves with the egg wash.) Replace
loaves in oven for another 17 minutes, give or take. Finished challot
should have a very dark golden brown color and an internal temperature of
190-210F. Remove loaves carefully from baking sheet to cooling rack and
allow to cool thoroughly before eating.
From: "Michael C. Zusman" <mczlaw@pacifier.com>
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