Распечатать
E-mail
 |
Ингредиенты
- 4 eggs (plus one beaten egg for later to brush on top)
- 1 3/4 cups lukewarm water
- 1 1/2 tablespoons granulated yeast (2 packets)
- 4 teaspoons salt
- 1 1/2 tsp ground cinnamon
- 1 dash vanilla extract
- 1/2 cup Agave nectar or honey
- 1/2 cup unsalted margarine, melted (oil may also be used)
- 7 cups all-purpose flour
View Full Recipe at Classically Kosher
,%20I%20couldn't%20get%20out%20to%20buy%20challah.%20I%20don't%20often%20have%20the%20time%20or%20patience%20to%20do%20challah,%20since%20I%20am%20often%20focused%20on%20other%20cooking%20projects%20and%20I'm%20not%20big%20on%20kneading.%20But%20today%20was%20definitely%20a%20challah-baking%20day,%20because%20it%20was%20either%20that,%20or%20dig%20our%20car%20out%20of%20the%20garage%20and%20attempt%20to%20go%20to%20the%20market.%20And%20I%20wasn't%20sure%20how%20far%20I%20would%20get%20anyway.%3C/p%3E%3Cp%3EI%20have%20had%20the%20basics%20of%20this%20recipe%20lying%20around%20for%20a%20long%20time,%20and%20was%20just%20waiting%20for%20the%20perfect%20block%20of%20time%20so%20I%20could%20try%20it.%20I%20altered%20this%20recipe%20from%20the%20challah/brioche%20recipe%20from%20Artisan%20Bread%20in%20Five%20Minutes%20a%20Day.%20But%20don't%20get%20too%20excited,%20because%20this%20recipe,%20even%20for%20seasoned%20professionals,%20takes%20at%20least%20three%20to%20four%20hours%20to%20make%20if%20you%20factor%20in%20rising%20and%20baking%20time.%3C/p%3E%3Cp%3EDissolve%20yeast%20in%20the%20lukewarm%20water%20by%20mixing%20gently%20until%20the%20lumps%20are%20gone.%20Lightly%20beat%20the%20four%20eggs,%20and%20combine%20them%20with%20the%20other%20ingredients%20except%20for%20the%20flour.%20Mix%20in%20the%20flour%20without%20kneading%20in%20a%20stand%20mixer%20(fitted%20with%20the%20dough%20hook%20attachment).%20If%20you%E2%80%99re%20not%20using%20a%20machine,%20you%20may%20need%20to%20use%20wet%20hands%20to%20incorporate%20the%20last%20bit%20of%20flour.%3C/p%3E%3Cp%3EPlace%20dough%20in%20an%20oiled%20bowl%20and%20cover%20with%20plastic%20wrap%20(not%20airtight).%20Allow%20the%20dough%20to%20rest%20at%20room%20temperature%20until%20it%20rises%20and%20collapses%20(or%20flattens%20on%20top),%20for%20approximately%202%20hours.%20You%20can%20speed%20up%20this%20step%20by%20placing%20the%20bowl%20on%20a%20warm%20surface.%3C/p%3E%3Cp%3EI%20am%20enclosing%20the%20other%20directions%20about%20when%20to%20use,%20because%20when%20a%20dough%20includes%20raw%20eggs,%20I%20want%20to%20adhere%20to%20food%20safety%20guidelines.%3C/p%3E%3Cp%3E[%22The%20dough%20can%20be%20used%20immediately%20after%20the%20initial%20rise,%20though%20it%20is%20easier%20to%20handle%20when%20cold.%20Refrigerate%20in%20a%20lidded%20(not%20airtight)%20container%20and%20use%20over%20the%20next%205%20days.%20Beyond%205%20days,%20freeze%20in%201-pound%20portions%20in%20an%20airtight%20container%20for%20up%20to%204%20weeks.%20Defrost%20frozen%20dough%20overnight%20in%20the%20refrigerator%20before%20using.%20Then%20allow%20the%20usual%20rest%20and%20rise%20time.]%22%3C/p%3E%3Cp%3EAdd%20flour%20to%20the%20surface%20of%20the%20dough%20and%20and%20cut%20off%20a%20baseball-sized%20piece%20to%20make%20five%20small/medium%20loaves%20or%20take%20about%20half%20the%20dough%20if%20you%20are%20making%20two%20large%20loaves.%20Dust%20the%20piece%20with%20a%20little%20more%20flour%20if%20necessary%20and%20quickly%20shape%20it%20into%20a%20ball%20by%20stretching%20the%20surface%20of%20the%20dough%20around%20to%20the%20bottom%20on%20all%20four%20sides.%3C/p%3E%3Cp%3EDivide%20the%20ball%20into%20thirds.%20Roll%20the%20balls%20between%20your%20hands,%20stretching,%20to%20form%20each%20into%20a%20long,%20thin%20rope.%20If%20the%20dough%20resists%20shaping,%20let%20it%20rest%20for%20a%20few%20minutes%20and%20try%20again.%20Braid%20the%20ropes,%20and%20place%20on%20a%20sheet%20pan%20lined%20with%20parchment%20paper.%20Brush%20with%20a%20beaten%20egg%20mixed%20with%20a%20tablespoon%20of%20sugar.%20I%20sprinkled%20mine%20with%20sliced%20almonds.%3C/p%3E%3Cp%3EAllow%20the%20bread%20to%20rest%20and%20rise%20on%20the%20pan%20for%201%20hour%20and%2020%20minutes%20(or%20just%2040%20minutes%20if%20you%E2%80%99re%20using%20fresh,%20unrefrigerated%20dough).%3C/p%3E%3Cp%3EBake%20at%20350%20degrees%20near%20the%20center%20of%20the%20oven%20for%20about%2025%20minutes.%20Smaller%20or%20larger%20loaves%20will%20require%20different%20baking%20times%20watch%20closely.%20The%20challah%20is%20done%20when%20golden%20brown.%20Be%20sure%20to%20cool%20the%20loaves%20before%20moving%20them%20from%20the%20sheet%20pan.%3C/p%3E%3Cp%3EBraided%20Brioche%3C/p%3E){kind=link}