 |
Our special challah
* Exported from MasterCook II *
Our special challah
Recipe By : Annice
Serving Size : 24 Preparation Time :0:00
Categories : Yeast Breads Jewish
****
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages yeast -- (or 1 Israeli)
4 cups white bread flour -- approximately
4 cups whole-wheat flour
1 1/3 tablespoons salt
1/2 cup sugar
1 stick margarine -- melted and cooled
5 large eggs
1 1/2 cups warm water
1 egg -- beaten
sesame seeds
Dissolve yeast in warm water. Have remaining ingredients at room temperature.
To yeast mixture, add salt, sugar, margarine and 5 eg gs. Mix well.
Gradually add whole wheat flour, then enough bread flour so that the dough can
be kneaded. Knead well, adding bread flour as needed. Place in oiled bowl,
turning dough to oil the top. Cover with a damp towel, and let rise in a warm
place till doub led. Punch down, and let rise again. Form into braided or
spiral loaves (2 gigantic or 4 medium or 8 small or a combination of these ).
Place on baking sheets, which have been sprayed with vegetable oil cooking
spray. Let rise till almost doubled. Brush with beat en egg, and sprinkle
with sesame seeds. Bake in a preheated 350 oven for about 30 minutes. or
until loaves test done.
- - - - - - - - - - - - - - - - - -
NOTES : Two impressive shapes:
1) Divide the dough two-thirds/one-third. Divide the larger section into
three. Roll each of these smaller sections into ropes, and braid together.
Repeat the dividing and braiding with the smaller section of dough. Brush the
larger braid with egg, and center th e smaller braid on it, securing with
toothpicks. Remove the toothpicks after the rising period.
2) Divide the dough into thirds. Roll each piece into a very long, thin rope.
Braid these together. Form a spiral with the braid, starting at the center
and tucking the end under when done.
|
|
