Challah Iii Recipe
Yield: 4 LoavesRecipe by luhu.jp
Ingredients:
3/4 ounce: Yeast, 3 packages
3/4 cup: Water, water
2 tsp: Sugar,
1/2 cup: Sugar,
1/2 cup: Butter, melted
1 tbsp: Salt,
1/4 cup: Honey,
2 cup: Raisins,
8: Eggs,
9 cup: Flour,
GLAZE
2: Egg yolks,
5 tsp: Water,
Directions:
Dissolve the yeast with the warm water and sugar. Add the rest of the
sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at
a time, until it is hard to stir.
Turn out onto a well-floured counter and knead until smooth and
blistery, adding more flour as necessary (about 10-15 minutes). Put
into greased bowl, cover, and let rise until double, about 1 hr.
Punch down. Separate into 4 sections and separate each section into
3 more sections. Roll each piece out to the size of your cookie
sheet. Braid 3 strands together and place on cookie sheet. Let rise
until double (about 1 hour).
Mix egg yolks and water for glaze. Spread on loaves. Bake in a
preheated oven at 350 degrees F. for 15-30 minutes until there is a
golden crust.
NOTES:
* Jewish egg bread -- This is my familys version of Challah. It
calls for saffron, but Ive never actually made it as such (Hey, Im
just a poor college student, I cant afford saffron).
: Difficulty: easy, if you know how to make bread
: Time: 20 minutes preparation, several hours rising, 30 minutes
cooking : Precision: Raisins are to taste. Measure the rest of the
ingredients.
: Jerry Godes
: Dartmouth College, Hanover, New Hampshire, USA
: jerryg@dartmouth.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at
a time, until it is hard to stir.
Turn out onto a well-floured counter and knead until smooth and
blistery, adding more flour as necessary (about 10-15 minutes). Put
into greased bowl, cover, and let rise until double, about 1 hr.
Punch down. Separate into 4 sections and separate each section into
3 more sections. Roll each piece out to the size of your cookie
sheet. Braid 3 strands together and place on cookie sheet. Let rise
until double (about 1 hour).
Mix egg yolks and water for glaze. Spread on loaves. Bake in a
preheated oven at 350 degrees F. for 15-30 minutes until there is a
golden crust.
NOTES:
* Jewish egg bread -- This is my familys version of Challah. It
calls for saffron, but Ive never actually made it as such (Hey, Im
just a poor college student, I cant afford saffron).
: Difficulty: easy, if you know how to make bread
: Time: 20 minutes preparation, several hours rising, 30 minutes
cooking : Precision: Raisins are to taste. Measure the rest of the
ingredients.
: Jerry Godes
: Dartmouth College, Hanover, New Hampshire, USA
: jerryg@dartmouth.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
Tags
: breads