Monday, August 9, 2010

Challah Baking Frenzy.

Did I mention that my sister, Nora, had a baby boy last week? Well, as part of the Jewish faith, it tradition that the baby have a Bris on the eighth day after birth. If you are reading this blog, you are probably related to me in some way, but if by some chance, you're not, and you want details on exactly what a Bris is, then Google it -it's not appropriate "Food Blog talk!" Anyway, I decided to do some Bris baking (as I did for Jonah's Bris as well), and made this poppy seed challah. I love baking bread, but it doesn't get eaten fast enough at my house, so this was a perfect occasion for me to do some bread baking. This recipe for challah, is from the "Artisan Bread in 5 Minutes a Day" cookbook. I don't have it, but you can usually find the recipes online. This one makes 4-5 challahs, and you can refrigerate or freeze the dough for later. I have enough for 1 or 2 more in my fridge, so I think I'd better get cracking! This challah tastes really good, it's easy, and it makes my house smell like a bakery. Is there anything more wonderful?

My mom gave me this beautiful Kitchen Aid, and it's my best friend.


Challah is a very wet dough, so you have to generously flour your hands when braiding. I definitely have NOT perfected the braiding process yet.

Just about to stick in the oven!

Right about now, my house smells delicious.

Nice and cool. Ready to be wrapped.

No-Knead Challah
from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois

Makes four 1-pound loaves. The recipe is easily doubled or halved.

1 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet
7 cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 tablespoon of water)
Poppy or sesame seeds for the top

1. Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.

5. On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.

7. Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).

8. Twenty minutes before baking time, preheat the oven to 350-degrees F. If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.

9. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.

10. Allow to cool before slicing or eating.

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