Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Clean out bowl and grease it, then return dough to bowl. Turn dough onto a floured surface and knead until smooth. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)ģ. When dough holds together, it is ready for kneading. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water set aside for 5 minutes until a bit foamy.Ģ. Time: about 1 hour, plus 2 1/2 hours’ risingģ 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)ġ/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowlĨ to 8 1/2 cups (1000 to 1063 grams) all-purpose flourġ/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drainedġ. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge. The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. One year ago: Couscous and Feta Stuffed Peppers (Still our favorite!) As we all should.īread-phobic? Check out my tips for beaming and bewitching breads before you start. I don’t know if it is the eggs or oils or extra sugar in there, but it puts all bread-baking aromas before it to shame, the kind of glorious scent you will want to walk around in a haze of in the days that follow. To bake it at home is to have your apartment swallowed whole by the an aroma so sweet, it alone could make a religious person out of you. I actually get disappointed when I order French toast and receive a stack without the telltale crust of poppy seeds on it. It is mildly decadent and seriously delicious and it is a known fact across all lands (or at least diners in the tri-state area) that when slightly staled, makes the most amazing French toast there could be. Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs. Well, I aim to get us swiftly up to speed. Not only is there no brisket in there, where are the kreplach (dumplings), the kugels and my mother’s amazing apple cake? How can I not have a single recipe for challah? I began to look for Jewish or holiday-themed recipes in my archives and came to a terrible realization: The offerings were quite paltry. For example, the other day someone suggested that I might consider adding a Jewish Recipe index to ’s new Topic Indexes. Anyway, I love the phrase so much, I use it all of the time, including times when it’s probably totally inappropriate.
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