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.
Hand print

Challa-lujah, these loaves are finally ready for consumption!
Baked Challa

Alright, so now after all those awful puns I will give you my good family friend's uh-MAZING Challa recipe.

Ingredients: Two packages yeast; 2/3 Cup sugar; 1 Cup flour; ½ Cup oil; 3 teaspoons salt; 3 eggs; 7 oz water; 5 ½ to 6 ½ Cups of flour

Directions:  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

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