It was something I'd never tried before.
Seemed daunting.
Well, didn't just seem.
Here's the recipe, passed on from a friend who makes the best challah on the planet:
(This recipe uses 2 1/2 lb of flour (about 10 cups), which makes at least 3 big challahs)
Acquire ingredients.
In a (small) bowl combine:
4 and 1/2 tspn dry yeast
1 Tblspn sugar
1/2 cup warm water
Set aside, let sit for about 10 minutes.
2 eggs
1/2 Cup + 1 Tblspn oil
1 Tblspn salt
1/2 Cup + 1/3 cup sugar
2 1/2 lb. flour
1 1/2 Cup warm water
Add yeast mixture.
When all mixed cover the bowl with towel and let rise 1-2 hours.
Braid it.
Topping options...
Sweet Crumbs:
1 cup flour
3/4 cup sugar
Mix. Slowly add oil until desired consistency is reached.
OR
Brush with egg whites, get yourself that shiny fresh-out-the-bakery finish.
Now put that beautiful stuff in the oven, yo.
Bake at 350 for at least 40 minutes, but the timing isn't an exact science so check it often and take it out when it's browned.
Nom. To the max.
----------------------------------------------------------------------------------------------------------------------------------First issue: For some reason, after I divided the dough into two bowls, one bowl rose quite well while the either was taking much longer. The yeast had been divided perfectly. I was very confused. So I took the unhappy dough over to the microwave. I took a mug filled with water and heated it in the microwave for 2 1/2 minutes, so it was just about boiling. Then I put the dough into the microwave with the heated water and let it sit. As it turned out, this helped it rise a good deal more.
Second issue: How many crumbs are really necessary? 1 cup of flour +3/4 cup of sugar made twice as many as I needed. I'd cut that in half.
Third issue: Baking at high altitudes is sort of a crap shoot. Recipe said 40 minutes.
No comments:
Post a Comment