Sunday, January 28, 2007

Challah Recipe

Here's the recipe for challah I've been using. I based it off of this one but modified it slightly.

2 teaspoons yeast
2/3 cup warm water
3 tablespoons vegetable oil
2 tablespoons honey
2 large eggs (+ additional 1 for egg wash)
3 1/2 cups unbleached white flour
1 1/4 teaspoon salt
1 tablespoon sugar

Dissolve yeast in warm water. Add rest of ingredients in the order given. Knead by hand and put in oiled bowl. Cover with a tea towel and let rise 1-2 hours. Most recipes say to let it "double in bulk", but mine never does the first time and it comes out fine. After first rise, punch it down, knead it a few times to get the air bubbles out of it, and divide it into six equal pieces. (You can also do a standard braid with 3 pieces) Roll out each piece into a long rope. I use the 2,1,5,6 method. Line the ropes up and take braid like this: 2 right, 1 middle, 5 left, 6 middle. Cover the loaf with a tea towel and let rise again, 1-2 hours, or until doubled in bulk. This time it should rise quite a bit. Preheat oven to 350 degrees F. Mix 1 egg and one tablesoon of water. Brush egg wash over loaf and bake 30 minutes.

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