MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Basic Challah - Part 1
Categories: Breads
Yield: 48 Servings
1 3/4 c Warm water (110ºF)
1/2 c Honey
1/2 oz (2 pkg) active dry yeast
4 lg Eggs; lightly beaten
1/2 c Butter; melted, cooled
1 tb Salt
8 c Bread flour
+=OR=+
8 1/2 c All-purpose flour
1 lg Egg; lightly beaten
1 tb Water
In a large bowl stir together the 1 3/4 cups warm water,
the honey, and yeast. Let stand about 10 minutes or until
yeast is foamy. Using a wooden spoon, stir in the four
eggs, the melted butter, and salt. Gradually stir in as
much of the flour as you can.
Turn dough out onto a lightly floured surface. Knead in
enough of the remaining flour to make a moderately soft
dough that is smooth and elastic (5 to 7 minutes total).
Shape dough into a ball. Place in a lightly greased bowl,
turning once to grease surface of dough. Cover; let rise
in a warm place until double in size (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured
surface. Divide into six portions. Cover; let rest for 10
minutes. Meanwhile, lightly grease a large baking sheet;
set aside.
Divide each portion into thirds (18 portions total).
Gently roll each third into an 18-inch-long rope. Place
three ropes on a large baking sheet 1 inch apart; braid.
Repeat with another three ropes to make another braid.
Brush one side of a braid with water; lightly press
braids together to make a double-braided loaf. Repeat
with the remaining portions of dough to make two more
double-braided loaves. Cover and let rise in a warm place
until nearly double in size (about 30 minutes).
Set oven @ 350ºF/175ºC.
In a small bowl combine the 1 egg and the 1 tablespoon
water; brush over braids. Bake for 30 to 35 minutes or
until loaves sound hollow when lightly tapped.
Immediately remove loaves from baking sheet. Cool on wire
racks.
FROM THE TEST KITCHEN: For a glossy look, remove loaves
from oven and immediately brush with additional egg
mixture (except for Mini Cinnamon-Sugar Challah and
Parmesan Challah).
GARLIC-HERB CHALLAH: Prepare as above, except reduce
honey to 2 tablespoons, use olive oil instead of the
melted butter, and add 4 cloves garlic, minced; 1
teaspoon dried basil, crushed; 1 teaspoon dried rosemary,
crushed; and 1 teaspoon dried thyme, crushed, to the
yeast mixture.
To shape spiral loaves, divide dough into three portions.
Divide each portion into thirds (nine portions total).
Gently roll each third into a 24-inch-long rope. Braid
three ropes at a time to make three braids; shape each
into a spiral loaf. Let rise as directed. Instead of
brushing with egg mixture, in a small bowl combine 3
tablespoons butter, melted; 1 teaspoon dried basil,
crushed; 1 teaspoon dried thyme, crushed; 1 teaspoon
dried rosemary, crushed; and 1 clove garlic, minced;
brush over loaves. Bake as directed. Makes 3 loaves (16
servings each).
CONTINUED IN PART 2
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
MMMMM
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