Monday, February 21, 2011

CHALLAH

CHALLAH
(Braided loaf bread)

Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
1/2 cup warm water
2 1/4 (1 package) active dry yeast
add:
1/2 cup bread flour
2 large eggs, lightly beaten
2 large yolks, lightly beaten
3 tablespoons veg oil
3 tablespoons sugar
1 1/4 teaspoon salt
Mix by hand or on low speed until thoroughly blended, gradually stir in:
2 1/2 cups bread flour
Knead for about 8 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk (1 to 1 1/2 hours).

Punch down the dough, knead briefly, and return to the bowl. Refrigerate, covered, until it has nearly doubled in size (2 to 12 hours). The dough is ready to be shaped.

Divide dough into 3 pieces. Roll into balls, let rest for 10 minutes.

Grease a baking sheet and sprinkle with:
cornmeal
Roll each ball into ropes and dust with flour. Braid entire length of dough, tuck ends under.

Brush over load:
1 egg
pinch of salt
Loosely cover the braid with oiled plastic wrap and let rise for about 45 minutes.

Preheat oven to 375 degrees F. Brush loaf again with egg wash and sprinkle with:
poppy seeds
Bake until the crust is golden brown, 30 to 35 minutes. Cool on rack.

1 comment:

Maranda said...

I think it's fate. I just read about challah on another blog I read too. I must make some soon!

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