Text
November 18, 2010
10 notes

Challah by Hand

This recipe comes from my good friend Izabela who has also hitched her wagon to a chosen person.  Make this on your day off.  In steps, it takes all day.  It makes 2 mediumlarge loaves or 1 ENORMOUS loaf.

  • 1 cup flour
  • 1 cup quite warm water
  • 1 package yeast
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup oil
  • dash of salt
  • 3-4 cups flour

Pour water in a large bowl.  Sprinkle yeast over water and let sit about five minutes.  When it starts to bubble, with a wooden spoon stir in one cup of flour and let it sit for another ten minutes.

Mix in eggs, sugar, oil and salt.  Add one cup of flour and incorporate.  Add one cup of flour and incorporate.  At this point the dough is really coming together.  Add one cup of flour and mix in a bit.  Flour a surface and pour the whole thing onto that surface.  Finish incorporating that last cup of flour into the dough and knead for ten minutes.  Add more flour as the dough becomes sticky.  

Clean your bowl and oil it.  Place the ball of dough in it and cover with plastic wrap.  Let it sit in the refrigerator for one hour.

After the hour, take out the bowl and punch the dough down.  Let it rise for one hour, this time on the countertop.  

Divide dough in half.  Put one ball aside.  Divide the current ball into four balls and roll into tubes.  Braid.  Set aside on wax paper.  Repeat with the other dough ball.  

Let it rise for a least another hour and then bake at 350 for about 30 minutes, be sure to check in on it.  ET VOILA! BREADTASTIC.

Tags: challah recipe food

Photo
June 08, 2010
2 notes
Challah 2/3 cup water 1 egg 1.5 T oil 2.5 cups flour 1/2 cup sugar pink salt 1 package yeast I inherited a breadmaker that I’ve nicknamed R2D2 (for obvious reasons).  A breadmaker makes this challah recipe a cinch.  Just throw all the wet ingredients in, and then the dry, and get the machine to knead it for you.  Otherwise you’ll have to do it by hand (good luck).   When the dough is nice and fluffy, divide it into four equal pieces and roll into long tubes.  Pinch the four tubes together at the end, keep them separated.  (Always) Starting with the right tube, go over and then under and then over the other tubes.  Do that with each new right tube until it’s complete.  Pinch the ends together.  Cover with kitchen towel and let rise for 45 mins.   Set oven 350, spray bake sheet, bake 25 mins. mazel tov!  

Challah

  • 2/3 cup water
  • 1 egg
  • 1.5 T oil
  • 2.5 cups flour
  • 1/2 cup sugar
  • pink salt
  • 1 package yeast

I inherited a breadmaker that I’ve nicknamed R2D2 (for obvious reasons).  A breadmaker makes this challah recipe a cinch.  Just throw all the wet ingredients in, and then the dry, and get the machine to knead it for you.  Otherwise you’ll have to do it by hand (good luck).  

When the dough is nice and fluffy, divide it into four equal pieces and roll into long tubes.  Pinch the four tubes together at the end, keep them separated.  (Always) Starting with the right tube, go over and then under and then over the other tubes.  Do that with each new right tube until it’s complete.  Pinch the ends together.  Cover with kitchen towel and let rise for 45 mins.  

Set oven 350, spray bake sheet, bake 25 mins. mazel tov!

 

Tags: challah recipe food

free counters