-
Title
-
Challah
-
Identifier
-
Bread
-
Description
-
Challah
(makes four 1 pound loaves)
1 1/2 c. warm water
3 pkgs. active dry yeast
1 egg lightly beaten
4 egg yolks ( reserve the whites)
1/4/ c. plus 2 T. vegetable oil
1/3 c. plus 1 T. sugar
6 to 6 1/2 c. flour
1 T. salt
poppy seeds, for topping
researched egg whites beaten with 1 tsp. water, for egg wash
In a mixing bowl, sprinkle the yeast over the warm water and stir gently to dissolve. Add sugar and the egg, egg yollks, oil, 5 C. flour, and salt. Mix by hand or start mixer with dough hook at slow speed to keep the flour from flying around. Mix until the dough comes away from the side of the bow or if you are working by hand, until the dough comes together and can be removed from the bowl for kneading. Continue mixing for 15 minutes (or knead 15 minutes if working by hand). If the mixer begins to strain, stop for a few minutes to let the dough rest and loosen and the motor to cool. Transfer the dough to an oiled bowl, turning to coat, and cover with clean cloth. Let rise until the dough has tripled in volume (1-2 hours in a Michigan summer, as many as 4 hours in a cold winter kitchen). After dough has risen, punch it down, cut into four equal chuncks and let them rest for 10 minutes. This will make the dough easier to work. Divide each dough chunk into 3, 4, or 6 pieces (depending on how complex a braid you want to make). Roll each piece between your hands and the table to make into a 12-14 inch rope. Braid the ropes into four loaves and place loaves on a baking tray. Let rise until doubled in size (1-2 hours). Preheat the over to 350 degrees. Brush the loaves with egg wash and sprinkle poppy seeds on top. Bake 25-35 minutes, until the breads are a dark, shiny brown and the bottom sounds hollow when you tap it.
Note: I make this on Sundays and freeze it to use on Fridays. It is a very stiff dough, easiest to make in a heavy duty mixer, but it can be made by hand if you are patient.
-
Creator
-
Judith Ahronheim
-
Subject
-
Miscellaneous
-
Source
-
“Maize and Bleu : A Collection of Recipes.”
Kearney, NE : Morris Press Cookbooks
2008
-
Rights
-
Gift of University of Michigan Libraries Human Resources to the University of Michigan Special Collections
-
Type
-
Text - Recipe
Challah