Recipe of the Week
Chanukah Challah
Monday, December 07, 2009
Challah bread is a family favorite in Suzy's house and thanks to Alma Schneider's recent blog post on Take Back the Kitchen Suzy was inspired to make her first loaf of Challah. Here's the recipe that Suzy followed, it was fairly simple and it turned out perfect!
Toba's DELICIOUS Challah
1 Tbsp. Plus 1 Tsp. Yeast
1 1/3 C. Warm Water
1 Tbsp. Sugar
4 C. Flour
2/3 C. Sugar
1 Egg
1 Tsp. Salt
1/2 C. Oil
1 beaten Egg to Glaze Challah
Dissolve yeast with sugar in warm water. Allow to rise. Combine flour sugar and salt in big bowl. Make a well in the center and pour in eggs, oil, and yeast mixture. Mix until a dough forms and you can't see the flour. Knead for 7-8 minutes, turning it over often. Let rise for 1 1/2 hours. Shape by braiding it and let rise 45 minutes. Glaze with the egg mixture with a brush and bake at 350 until golden brown. Approximately 30 minutes. If it seems raw in the middle, put it back in, cover it with tin foil and keep cooking until center is cooked through.
Suzy Tip If your dough is sticky and too wet when you are getting ready to knead it, add a little more flour as you are kneading until the dough consistency is workable.
If there is any Challah left this weekend, Suzy's going to use it to make Ina Garten's French Toast which is always a hit!
Toba's DELICIOUS Challah
1 Tbsp. Plus 1 Tsp. Yeast
1 1/3 C. Warm Water
1 Tbsp. Sugar
4 C. Flour
2/3 C. Sugar
1 Egg
1 Tsp. Salt
1/2 C. Oil
1 beaten Egg to Glaze Challah
Dissolve yeast with sugar in warm water. Allow to rise. Combine flour sugar and salt in big bowl. Make a well in the center and pour in eggs, oil, and yeast mixture. Mix until a dough forms and you can't see the flour. Knead for 7-8 minutes, turning it over often. Let rise for 1 1/2 hours. Shape by braiding it and let rise 45 minutes. Glaze with the egg mixture with a brush and bake at 350 until golden brown. Approximately 30 minutes. If it seems raw in the middle, put it back in, cover it with tin foil and keep cooking until center is cooked through.
Suzy Tip If your dough is sticky and too wet when you are getting ready to knead it, add a little more flour as you are kneading until the dough consistency is workable.
If there is any Challah left this weekend, Suzy's going to use it to make Ina Garten's French Toast which is always a hit!
