test to see how many words I can get away with
testing, testing, 1,2,3... LJ hates me!
if you made this, let me know so I can credit you
- Current Mood:
loved
Shana Tova to all my friends on my list who will be celebrating Rosh Hashannah this weekend.
May this year bring you happiness and joy!
~ Hope
May this year bring you happiness and joy!
~ Hope
- Current Mood:
busy
For 
lindeseig and anyone else who might like it. As always, my annotations are in italics:
(from the cookbook "Gatherings: Creative Kosher Cooking from Our Families to Yours")
Challah (pareve)
2 1/4 tsp quick rise yeast or 18g sachet
3 cups + 2 tbsp all purpose flour (can use 1 cup whole wheat flour in place of 1 cup all
purpose)
1 tsp salt
1 cup very warm water, 120F(50C)
1/4 - 1/2 cup honey (I used 1/4 honey, 1/4 white sugar, it was a bit too sweet)
1/4 cup oil
1 egg
1 egg yolk + 1 tbsp water for egg wash
sesame or poppy seeds, to garnish (optional)
In a large bowl, combine quick rise yeast with 1 cup + 2 teaspoons flour and salt. Add warm water, honey, oil, egg, and enough flour to make a soft dough (in other words, all of it). Knead. Cover bowl. Set aside for 15 minutes.
Hold it. This is not how I did it, because I know a bit about bread chemistry. Yeast needs warm water and sugar to grow. Salt stops the yeast from growing. So when I make bread, I start with the yeast, sugar (or in this case honey) and warm water. Let that mixture sit for about five minutes, and then add the other ingredients. Give your yeast a chance to work before you kill it!
On a lightly floured surface, shape dough into challah. Place on a lightly greased baking sheet (or in 2 4x8 inch loaf pans). Let rise until doubled in size, approximately 2 hours.
If your house is cold, like mine, your bread might not proof. One way to solve this problem is to turn the oven on as low as possible. Then turn it off, and put the bread in with the door cracked open.
Preheat oven to 350F
Brush challah with egg wash. Sprinkle with sesame or poppy seeds. Bake for 25 mins or until golden brown.
It can be placed in the fridge overnight once it's shaped, but rising time would be at least 4 hours.
If making the dough in a bread machine, put ingredients in machine in the following order: egg, water, oil, honey, salt, flour, yeast or according to the manufacturer's directions.
For a nice sweet topping put this on after brushing with egg wash:
Streusel Topping:
3/4 cup all purpose flour
1/2 cup raisins with flour coating (optional) I didn't do this
1/4 cup margarine
1/4 cup sugar
Mix in processor until crumbly, aprox 8-10 seconds. Or by hand, like me
Dude, I didn't even use half this recipe and it was waaaaay too much.
Enjoy! Remember, homemade bread does not keep well!
lindeseig and anyone else who might like it. As always, my annotations are in italics:(from the cookbook "Gatherings: Creative Kosher Cooking from Our Families to Yours")
Challah (pareve)
2 1/4 tsp quick rise yeast or 18g sachet
3 cups + 2 tbsp all purpose flour (can use 1 cup whole wheat flour in place of 1 cup all
purpose)
1 tsp salt
1 cup very warm water, 120F(50C)
1/4 - 1/2 cup honey (I used 1/4 honey, 1/4 white sugar, it was a bit too sweet)
1/4 cup oil
1 egg
1 egg yolk + 1 tbsp water for egg wash
sesame or poppy seeds, to garnish (optional)
In a large bowl, combine quick rise yeast with 1 cup + 2 teaspoons flour and salt. Add warm water, honey, oil, egg, and enough flour to make a soft dough (in other words, all of it). Knead. Cover bowl. Set aside for 15 minutes.
Hold it. This is not how I did it, because I know a bit about bread chemistry. Yeast needs warm water and sugar to grow. Salt stops the yeast from growing. So when I make bread, I start with the yeast, sugar (or in this case honey) and warm water. Let that mixture sit for about five minutes, and then add the other ingredients. Give your yeast a chance to work before you kill it!
On a lightly floured surface, shape dough into challah. Place on a lightly greased baking sheet (or in 2 4x8 inch loaf pans). Let rise until doubled in size, approximately 2 hours.
If your house is cold, like mine, your bread might not proof. One way to solve this problem is to turn the oven on as low as possible. Then turn it off, and put the bread in with the door cracked open.
Preheat oven to 350F
Brush challah with egg wash. Sprinkle with sesame or poppy seeds. Bake for 25 mins or until golden brown.
It can be placed in the fridge overnight once it's shaped, but rising time would be at least 4 hours.
If making the dough in a bread machine, put ingredients in machine in the following order: egg, water, oil, honey, salt, flour, yeast or according to the manufacturer's directions.
For a nice sweet topping put this on after brushing with egg wash:
Streusel Topping:
3/4 cup all purpose flour
1/2 cup raisins with flour coating (optional) I didn't do this
1/4 cup margarine
1/4 cup sugar
Mix in processor until crumbly, aprox 8-10 seconds. Or by hand, like me
Dude, I didn't even use half this recipe and it was waaaaay too much.
Enjoy! Remember, homemade bread does not keep well!
Comments