Ingredients
 |
| Challah |
1 Tablespoon Active Dry Yeast
2-½ cups Warm Water (110ºF Or 45ºC)
½ cups Honey
4 Tablespoons Vegetable Oil
3 whole Eggs, Divided
1 Tablespoon Salt
8 cups Unbleached All-purpose Flour
Preparation
1. In a large bowl, sprinkle yeast over barely warm water.
2. Beat in honey, oil, 2 eggs, and salt. Add the flour 1 cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
3. 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.
4. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for 5 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, pinching ends together. Grease 2 baking trays and place finished braid or round on each. Cover with towel and let rise about 1 hour.
5. Preheat oven to 375ºF (190ºC).Beat the remaining egg and brush a generous amount over each braid.
6. Bake at 375ºF (190ºC) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least 1 hour before slicing.
No comments:
Post a Comment