7:15 AM
April
I have a number of challah recipes. Some large, some sweet, some sticky, some with raisins, etc. But I have 1 recipe that has never failed me. It's the first challah recipe I ever made, and the one that all other recipes are compared to.
It's a small recipe, quick recipe (as far as bread goes). It kneads up easily, and only rises once.
I often have help when I'm making bread. This time, my 2 year old was more than happy to add the ingredients and hatch the eggs. (It's so cute that he says hatch, instead of crack)
I mix all of my dry ingredients in a very large bowl (large for letting the dough rise later), make a well in the middle and set it to the side.
My eggs and oil get mixed in a separate bowl or measuring cup.
Then I proof my yeast. I take my very warm water, add the yeast, and then sprinkle about 2 tablespoons of sugar over it. If my yeast turned into a clump, I stir it up. Then I let it sit until it froths.
After my yeast froths, I add my egg and oil to the well in my dry ingredients. Then I pour in the water and yeast and get to mixing. Once it starts to come together, I roll up my sleeves and knead. I should knead if for 10 minutes, but I'm a whimp, so it gets about 5 minutes or so of a vigorous kneading.
Then I put it back into the bowl,cover the bowl with a plastic grocery bag, and put a towel over it. Then I find the warmest place in my house, and let that little baby take a nap for about an hour, or hour and a half. Don't worry if it hasn't doubled in size.it will turn out great.
I take the dough and cut it in half, then cut each half into thirds. Some recipes I roll out the dough, but not this one. I grab a section and gently squeeze it until its the length I want (roughly 10 to 12 inches). Then I braid.
Place the braids on a greased baking sheet (I use olive oil). Take an egg yolk and a teaspoon or two of water, mix well and brush or rub on the braids. It will give it that shiny, browned finish.
This bread is my favorite because you can pull off chunks of it and the dough is very stringy and tender.
Simple Challah Recipe
3/4 C warm water
2 eggs
1/3 C sugar (more if you like a sweat dough)
2 Tlbs sugar for proofing yeast
1/3 C of oil (canola, olive, whatever you like)
1 1/2 tsp salt
3 2/3 C flour
2 tsp yeast
Bake at 375 for 27 minutes
You know it's done when you knock on it an it sounds hollow.
It's a small recipe, quick recipe (as far as bread goes). It kneads up easily, and only rises once.
I often have help when I'm making bread. This time, my 2 year old was more than happy to add the ingredients and hatch the eggs. (It's so cute that he says hatch, instead of crack)
I mix all of my dry ingredients in a very large bowl (large for letting the dough rise later), make a well in the middle and set it to the side.
My eggs and oil get mixed in a separate bowl or measuring cup.
Then I proof my yeast. I take my very warm water, add the yeast, and then sprinkle about 2 tablespoons of sugar over it. If my yeast turned into a clump, I stir it up. Then I let it sit until it froths.
After my yeast froths, I add my egg and oil to the well in my dry ingredients. Then I pour in the water and yeast and get to mixing. Once it starts to come together, I roll up my sleeves and knead. I should knead if for 10 minutes, but I'm a whimp, so it gets about 5 minutes or so of a vigorous kneading.
Then I put it back into the bowl,cover the bowl with a plastic grocery bag, and put a towel over it. Then I find the warmest place in my house, and let that little baby take a nap for about an hour, or hour and a half. Don't worry if it hasn't doubled in size.it will turn out great.
I take the dough and cut it in half, then cut each half into thirds. Some recipes I roll out the dough, but not this one. I grab a section and gently squeeze it until its the length I want (roughly 10 to 12 inches). Then I braid.
Place the braids on a greased baking sheet (I use olive oil). Take an egg yolk and a teaspoon or two of water, mix well and brush or rub on the braids. It will give it that shiny, browned finish.
This bread is my favorite because you can pull off chunks of it and the dough is very stringy and tender.
Simple Challah Recipe
3/4 C warm water
2 eggs
1/3 C sugar (more if you like a sweat dough)
2 Tlbs sugar for proofing yeast
1/3 C of oil (canola, olive, whatever you like)
1 1/2 tsp salt
3 2/3 C flour
2 tsp yeast
Bake at 375 for 27 minutes
You know it's done when you knock on it an it sounds hollow.
