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Title: Challah Rabbi's Recipe
Categories: Bread Jewish Challah
Yield: 4 Servings
| Wife | ||
| Never again eat store-bought | ||
| Challah | ||
| Her husband says he will |
Challah
2 loaves (or 1 big loaf) Preparation time: 20 minutes Rising time: 2 and 1/2 hours Baking time: 25 to 30 minutes.
Ingredients:
1 envelope fast-rising yeast 1/4 cup warm water 1 teaspoon sugar 4 1/2 cups unbleached all-purpose flour 2 teaspoons salt 3 eggs yolks 2 tablespoons oil 1/3 cup honey 1 cup warm water Egg wash: 1 egg yolk + 2 teaspoons water Poppy and or sesame seeds.
1. Mix yeast, 1/4 cup warm water and sugar in small bowl. Set aside for 5 to 10 minutes until bubbly.
2. Put flour and salt into food processor fitted with plastic dough blade. Pulse to blend. Add egg yolks, oil and honey; pulse 4 times. Add proofed yeast and pulse to blend and then process continuously until dough forms a ball. If dough feels sticky, add additional flour by the tablespoon. Process 30 seconds more.
3. Remove dough from bowl and place in a greased glass bowl, turn dough to grease top. Cover with a towel and let rise in a warm place for 1 to 1 1/2 hours.
4. When dough has risen, punch down with fist and divide in half. Divide each half into three balls and roll each ball with palms to form cylinders of the same length. Braid 3 cylinders together, tucking ends under, to form challah. Repeat with second half.
5. Put each challah onto greased cookie sheet or into greased loaf pan. Cover and let rise, in warm place for 1 hour.
6. Heat oven to 350 degrees. Make egg wash by mixing together egg yolk and water. Brush on challahs and sprinkle on seeds of your choice.
7. Bake until nicely browned and bottom of breads sound hollow when tapped, 25 to 30 minutes. Remove from cookie sheet or loaf pans and cool on wire rack.
From the recipe files of suzy@gannett.infi.net X-Mozilla-Status: 0001 Content-Length: 3075
This was originally published in the Chicago Tribune. It comes from a Rabbi's
From: Suzy previous next