Challah (from Uncle John's Original Bread Book) |
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In large mixing bowl (warmed) ix together and let stand until 'foamy'
For: one lg. braided loaf 2-3 sm. pan loaves
Dry Yeast 1-pkg 1/2-pkg (1 1/4 tsp)
Water (warm) 1-cup 1/2-cup
Sugar 1-tsp 1/2-tsp |
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In the meantime melt and save wrapper from):
For: one loaf 2-3 sm. pan loaves
Margarine 1-stick 1/2-stick
or veg. oil 1/2 cup 1/4 cup
Add:
Salt 2-tsp 1-tsp
Sugar (white) 1/4 cup 2 tbsp
Beat and then add eggs (reserving some in the cup for later)
Eggs (large) 3 2
Stir all of the above into the yeast/water in the mixing bowl |
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Mix in unbleached all-purpose or bread flour until too stiff to stir.
About 5 cups 3 cups |
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Turn out on floured board and begin to knead - push the ball away from you with your palms. |
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Fold back into a ball, give it a quarter turn, repeat. Continue adding small amounts of flour and knead until no longer sticky (~10 minutes). |
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Place back in the mixing bowl after rinsing it out, and put it covered in a warm place, such an oven with a pilot light. Let it rest (you and the dough) for at least an hour - the ball should be noticeably larger. |
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