Thursday, July 5, 2007

The Challah Cast

A few weeks ago I live broadcasted making challah on I promised to post the recipe for the Challah, so, after some delay here it is:

3 cups warm water
1/4 cup sugar or honey
2 Tbsp (3 packets) of dry active yeast
~3 cups flour

Whisk water, flour and yeast together. Add in flour one cup at a time until sponge has a pudding like consistency. Whisk until smooth (or around 120 strokes.)

Place in a warm area and let sit for 45-60 minutes until doubled in size.

1/4 cup oil (I use canola)
1 Tbsp salt
1 eggs (optional)
enough flour to form dough

Mix in ingredients, when dough begins to stop sticking to the bowl pour out onto a board and kneed until gluten develops (it holds its form and if you poke it the dough springs back).
Cover with a damp cloth (use hot water on the cloth) and let sit 45-60 minutes until doubled in size.

See how it is done

Preheat oven to 450F (232 C)
Line baking tray with parchment paper

Take the dough and divide into 1/3rds. These will become your 3 loaves.

For each third take it and divide into 1/3rds.
Take each of these portions and roll them out into ropes.
Take the ropes and braid them together and place the braided loaf onto the baking pan.
Repeat with each loaf.

If desired take an egg, whisk it and brush the outside of the loaves with the egg.

Put the loaves in the oven and bake at 450F (232C) for 10 minutes
Turn down the oven to 425F (218C) and bake for 30-40 minutes until done.
When the loaves are done you can tap the bottom and they will sound hollow.


1 comment:

Илона said...

mmm.... sounds tasty and healthy ( with honey), wanna try this)

Best homes