Challah!

Wednesday, May 22, 2013

You know.. that twisted bread; soft on the inside, sweet, fluffy and delicious! This fun bread is easier to make than it looks and quite rewarding. A couple rises are needed so give your self some time to make this yummy treat. No fancy materials required, just a bowl and a good old baking sheet.



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Ingredients
4.5 cu flour (plus more for dusting)
10 oz warm water
4 tbs sugar
2 eggs
1/4 vegetable oil
1 tbs active dry yeast
2 tsp salt
sesame seeds or nigelle

Procedure
Mix 3 cups of the flour with the water, sugar and yeast, let rest for 10 minutes in a bowl. Add the eggs, oil, salt and combine until a shaggy dough forms. Slowly add the rest of the flour 1/2 a cup at a time while kneading with a wooden spoon. A sticky dough will form, remove the dough to a floured board and knead. Do not add more flour except to dust your hands and keep the dough off the board.

Clean the bowl, oil it and place the solid but very tacky dough ball in it, cover and let rise until doubled or more.

Gently remove the air bubbles from the dough and kneed again for a minute or two, recover and let rise again for another hour.

Line a baking sheet with parchment paper. Punch down the dough again, cut it into 3 even pieces and roll them into logs that are about 12-14 inches long. Braid the logs and pinch the ends so it looks like this:


Lightly brush the surface with oil and cover with plastic wrap, let rise for another hour then bake in a 350 F oven for about 40 minutes or until golden brown. If you brush the surface with beaten egg it will darken and look extra pretty. You can also sprinkle small seeds on the bread after you have brushed it with egg.

Don't over cook this sucker and make sure the center doesn't get about 200-205 F! Let cool for 30 minutes or more before cutting. Serve warm, cold or toasted and covered in jam!

Yum-

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