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Tasty Challah
Heavenly recipe for the Challah experience
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1 tbsp. sugar
½ cup warm water
1 ½ ounces fresh yeast
3 eggs
¾ cup sugar
¾ cup oil
¼ cup wheat germ
2 cups hot water
12 cups flour plus,
½ cup whole-wheat flour
1 tbsp. salt
GLAZE:
1 egg, beaten
Poppy seeds
In a large bowl, dissolve sugar in ½ cup warm water. Crumble yeast into sugar-water, min and let stand until it begins to foam. Add eggs and mix well. Add sugar, oil and wheat germ and mix again.
Slowly add hot water, flours and salt, alternating liquid and dry ingredients. When dough forms a single ball, place on floured board and knead until smooth.
Place in oiled bowl and turn so top is oiled. Cover with towel and let rise 30 to 45 minutes until doubled in bulk. Punch down. Let rise again until doubled.
Punch down. Separate Challah with a blessing. Divide dough into four parts and shape loaves. Place in greased pans and let rise 15 minutes.
Preheat oven to 400.
Brush loaves with beaten egg and sprinkle with poppy seeds. Bake at 400 for 5 to 10 minutes, then lower temperature to 300 degrees and bake for 35 to 40 minutes, until brown. Remove from pans and cool on racks.
USE: baking sheets or loaf pans
YIELDS: 4 loaves
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Tenafly, NJ
manchester, uk
London, UK
australia
If this is your first time baking bread, try to find a friend who you can watch and get "hands on" expereince with. Much of what to do depends on how it looks and feels.
And, if the challah isn't what you thought it would be, your attempt, your time, your energy is still worth it. You can make french toast, croutons, mix it into meat loaf, or just feed the birds. Your blessing made a difference!
Finally, buy the cook book this recipe comes from. The illustrations, the spiritual advice (It's easy to say "separate challah with a blessing" but this book explains exactly how), are all the highest quality you can find!
Baltimore, MD
1. If you add water that is too hot to the yeast it will die and your bread will not rise. If that happens to you then make sure the water is not above 110 degrees.
2. When the dough is punched down it's advisable to fold the sides over so as to redistribute the yeast. You'll get a much better rise that way.
3. The secondary rise of 15 minutes is too short. 30 to 40 minutes is much more appropriate.
4. Once the bread goes in the oven, turn the temperature down after 5 minutes no more. Otherwise the outside will get scorched while the inside will remain undercooked.
5. Turning the temperature down to 300 degrees will be too low. It should be more like 340 to 350. Depending on your oven.
Good Luck
Los Angeles, CA
chabadbw.com
Hurley, NY