one more cooking...

On Saturday, while I was getting everything ready for a carefree Easter Sunday, one of my tasks was to make homemade bread. I LOVE to make homemade breads and rolls. Its one of my favorite things to cook and or bake! I sifted through my recipes and I came across one I have wanted to try, but I hadn't given it a shot yet. It looked yummy, but as I looked closer at the recipe I noticed it was a traditionally Jewish bread made for the Passover celebration. It's called Challah. Its eggy, and slightly sweet. You don't use sugar though. Its made with honey! It turned out delish! Give it a try!


Here's the recipe:

  • 2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1/2 cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon salt
  • 8 cups unbleached all-purpose flour
  • 1 tablespoon poppy seeds (optional)
  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Beat the remaining egg, add 1-2 tbs. honey, and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
You can add 1 cup raisins or golden raisins to the dough just before shaping too! I think I will do that next time! Also, I think I will double the honey to make it sweeter!

No comments:

Post a Comment

Talk to me!


Related Posts Plugin for WordPress, Blogger...