Friday, March 18, 2011

Challah bread.

I have a group presentation tonight on Judaism for my Religion in the United States class. As a fun way to experience Judaism, I came up with the idea to celebrate Purim, which starts tomorrow at sundown. I volunteered to cook. Currently I am waiting for the dough to rise for my challah bread. Here's a recipe. I'll let you know how it turns out.

(Found online.)

Preparation time: 30 minutes
Cook time: 40 minutes
Ready in: 3 hours, 40 minutes

  • 2-1/2 cups warm water
  • 1 Tbsp active dry yeast
  • ½ cup honey
  • 4 Tbsp vegetable oil
  • 3 eggs
  • 1 Tbsp salt
  • 8 cups unbleached all-purpose flour

  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, 2 eggs, and salt, and vegetable oil. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for an hour and half or until dough has doubled in bulk.
  2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snakes about 1.5” in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together; curve braid into a circle, pinching ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  3. Preheat oven to 375 degrees Fahrenheit.
  4. Beat the remaining egg and brush a generous amount over each braid.
  5. Bake for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

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