challah is a jewish bread. chanukkah is a jewish holiday. did you know that could start with a c?
one other thing in common- you DO NOT pronounce the C.
This is one of the most favored breads in our household. It is made rarely, and bought rarely, but often discussed. I would even venture to say it is John's favorite bread. And what's not to like, it's one of the fattiest breads out there, fluffy inside, flaky outside, and is fashioned into a braid. Talk about fancy!
Challah Bread
Ingredients:
8 oz water
.25 oz instant yeast
1 lb 4 oz flour
4 oz egg yolks
2 oz sugar
2 t salt
2 oz veg oil
This is a really easy bread recipe.
1. Dump water and yeast into mixer.
2. Top with all other ingredients.
3. Mix with dough hook on low until it is mixed.
4. Mix on speed 4 for 5 minutes to knead
5. Put in a greased bowl and cover.
6. Let rise for 1 1/2 until doubled.
7. Seperate into three pieces and roll into long strings(about an inch wide).
8. Braid and press ends together.
9. Put in sheet pan and paint top with an egg wash, add sesame seeds if you wish.
10. Cover and let rise for another hour.
11. Bake at 350 degrees for 1/2 hour, until internal temp is 190 degrees.
Note: These can be made into smaller sandwich rolls by making smaller strands (they are actually one of my very favorite sandwich breads)
Note 2: I apologize for the ugly counters and white walls you constantly see in my kitchen- it's a rental.
Ingredients:
8 oz water
.25 oz instant yeast
1 lb 4 oz flour
4 oz egg yolks
2 oz sugar
2 t salt
2 oz veg oil
This is a really easy bread recipe.
1. Dump water and yeast into mixer.2. Top with all other ingredients.
3. Mix with dough hook on low until it is mixed.
4. Mix on speed 4 for 5 minutes to knead
5. Put in a greased bowl and cover.
6. Let rise for 1 1/2 until doubled.
7. Seperate into three pieces and roll into long strings(about an inch wide).
8. Braid and press ends together.
9. Put in sheet pan and paint top with an egg wash, add sesame seeds if you wish.
10. Cover and let rise for another hour.
11. Bake at 350 degrees for 1/2 hour, until internal temp is 190 degrees.
Note: These can be made into smaller sandwich rolls by making smaller strands (they are actually one of my very favorite sandwich breads)
Note 2: I apologize for the ugly counters and white walls you constantly see in my kitchen- it's a rental.
1 comment:
Oh yum. . .I haven't had Challah bread for years. In DC we lived next to this awesome Jewish bakery and I would buy some almost every week. Mmmmmm. . .
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