Wednesday, December 14, 2011

Challah - Braided Bread

We continue our bread making this month by making a Challah.  Challah special braided bread that is eaten on Holidays and on Friday nights and Saturdays in the Jewish tradition.  The recipe makes two large loaves and can be cut in half if needed. This bread so delicious that you will be happy there is a second loaf.

For the dough: 
10 cups of flour (can do half whole wheat if preferred)  
1/2 cup pls 1 tablespoon sugar (add another 1/2 cup more if whole wheat flour is used)  
1 packets of dry yeast which is equivalent to around 2 tsps  
1/2 cup STAR Extra Light Olive Oil plus a little extra for the bowl  
2 cups warm water, divided  
2 large eggs  
1 tablespoons salt
    For the egg wash: 
    2 eggs beaten and 2 tablespoons water 


    Preheat oven to 350F.
    Pour the flour into a large bowl and make a pit in the center by pressing a measuring cup into the floor. (see picture) Place dry yeast into well. Add 1 Tbsp of sugar and 1/2 cup of warm water and 1 tbsp of flour to the center well. Let it bubble up for 5 minutes. 
    Add salt around the edges of flour (salt shouldn’t mix with the yeast)

    Add sugar and salt to the flour
    Add STAR Extra Light Olive Oil,
    eggs, and 2 1/2 cups warm water to the middle

    Mix all together until its desired consistency then knead it for ten minutes.  Please dough in a bowl coated in STAR Extra Light Olive Oil turning the bread once to coat it, and let rise for 20-30 mins. Make sure the bowl is covered with oiled plastic warp.

    Punch down, knead for another 10 minutes, return to oiled bowl, cover with oiled plastic wrap and let rise another 20-30 mins.

    Take the dough and shape into a two braids, and let rise again 20-30 mins. Make an egg was by mixing the
    2 eggs beaten and 2 tablespoons water. Brush with egg wash. 

    Place in the oven and bake for 30-40mins


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