Thursday, October 11, 2012
Eat your heart out: Challah (v. 1)
I really needed to be distracted today so I decided to bake bread. Specifically the comforting, braided Jewish bread, Challah.
Being an egg isn't all it's cracked up to be.
I knead this bread like I 'knead' a job.
I've got to 'hand' it to myself, I am a pretty good baker.
Challa-lujah, these loaves are finally ready for consumption!
Alright, so now after all those awful puns I will give you my good family friend's uh-MAZING Challa recipe.
KELLY'S CHALLA RECIPE (TM)
Two packages yeast;
2/3 Cup sugar;
1 Cup flour;
½ Cup oil;
3 teaspoons salt;
7 oz water;
5 ½ to 6 ½ Cups of flour
1. Dissolve two packages of yeast in 1 cup warm water (110 F);
2. Mix 2/3 cup sugar and 1 cup bread flour. Allow to rise for 5 minutes (you should see small bubbles appear if you see no bubbles start over);
3. Mix in ½ cup oil, 3 teaspoons of salt (instead of putting it directly into the yeast mix it in with the flour and then add it to the yeast), 3 eggs, 7 oz. of water, and 5 ½ -6 ½ cups of bread flours (add enough flour so that the dough is soft and not sticky) (the more humid the weather the more flour you will need);
4. Knead the dough for 10 minutes (turn, fold, and push the dough down);
5. Place the dough in a large bowl and cover it with a damp towel. Allow to rise in a warm place for 1 hour (in the summer in the garage, in the winter put it on top of a dryer, or heater, where it is warm);
6. Remove the dough from the bowl and knead again for 2 minutes;
7. Shape your Challah: 2 large challa’s or 4 family-size challa’s;
8. Place your shaped Challa on a cookie sheet and allow to rise for 40 minutes;
9. Preheat oven to 375 C ;
10. Beat 1 egg and 1 tablespoon of water to use as a glaze, brush this on Challa;
11. Bake 375 C for 25 minutes;
12. Lower the temperature to 350 C and continue backing for about 10 more minutes until your Challa is golden brown and your house smells like Shabbat