ChallahPosted by in Food
In the winter I usually take on a baking project each weekend. This past weekend I decided to make challah, which probably should count as a dessert, not a bread! It was delicious and made two giant loaves. I use a recipe I adapted from fellow writer Lynne Meredith Schreiber:
Dissolve 2 1/2 tablespoons yeast in 1 cup warm water with 1 tablespoon sugar. Allow to proof for about 10 minutes.
To this add:
1 cup warm water
1 cup vegetable oil
1 tablespoon salt
1 1/4 cup sugar
7 cups bread flour
1 cup whole wheat pastry flour
Knead for 5 minutes then place in a greased bowl and allow to rise for 2 hours. Divide in half and then divide each half into thirds. Roll these out like logs that are about 2 feet long. Place 3 of them on a baking sheet and smush one end together. Braid the three pieces and smush the other end. Do the same with the other 3 logs. Allow to rise about an hour. Brush with an egg wash and bake at 325 for 30-40 minutes, rotating shelves and direction of the pans, until light golden brown and the bread feels cooked in the center when you touch it.
This is enough for 4 meals for my family of 4. I think in the future I might make it into 4 smaller loaves, so you can definitely try that as well.
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