As Promised, Challah Recipe
Feb. 9th, 2005 11:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gnomiIt's easy-peasy, but it's time consuming, if that makes any sense.
Challah a la Eleanor Pearlman (reconstructed from sketchy notes and memory) With Editorial Comments bygnomi
1/2 c. oil
1/3 c. sugar
1 Tbsp salt
1/2 c. cold water
1 c. boiling water
4 eggs
1/3 c. warm water
3 packages dried yeast
8 c. flour
(This recipe is designed for people using electric mixers, but it can, in fact, be done by hand.)
In medium bowl, combine warm water and yeast. Add up to 1/2 tsp. sugar. Set aside.
Mix oil, sugar, salt, cold water, and boiling water in mixer until salt and sugar are dissolved.
Add eggs, one at a time, to the water-sugar-salt-oil mixture. Beat well.
Add yeast-and-water mixture.
Add flour, one cup at a time, beating well between cups. Change from flat beater to dough hook after 5th or 6th cup of flour. Knead dough until it is smooth and elastic.* Dough should bounce back when poked.
(If doing this by hand, turn out onto counter or board after adding in 7 cups of flour, and knead in final cup of flour on the counter/board.)
Place dough in large, well-oiled bowl, turning the dough in the bowl so that it becomes oiled on all sides. Cover securely with plastic wrap. Allow dough to rise 2 hours in warm place** or overnight in the refrigerator.
After dough has risen, punch it down again and allow to rise a second time.
Preheat oven to 400 degrees.
Turn dough out onto floured board or counter (not too much flour, but enough so it doesn't stick). It may also be helpful to put a littile flour on your hands. A marble board works best, but even a heavy plastic dough sheet on the counter will suffice.
Let dough sit about 15 minutes, to rest.
This recipe makes 4 large or 8 small loaves of challah. Thus, divide dough into 4 or 8 sections and roll into balls. Set all but one ball of dough aside.
Separate ball of dough into 4 sections and either (a) do 4-strand braid or (b) do one 3-strand braid and one smaller 3-strand braid and with the 4th make a smaller braid to go on top.
Place formed loaves on a greased cookie sheet (well-sprayed with PAM or other similar cooking spray works fine). Allow loaves to rise until they are doubled in size.
Beat an egg and use it to glaze the loaves (a pastry brush works best for glazing, but I have, in a pinch, used my fingers -- NSB). Sprinkle with poppy seeds if desired.
Bake loaves at 400 degrees for 10 minutes, then turn oven down to 350 degrees and bake for an additional 20-30 minutes, until loaves are brown on the bottom.
Allow loaves to cool on rack.
* Raisins, if desired, can be added at this point.
**warm place: If your oven has an internal pilot light, set the bowl of dough on the floor of the oven (OVEN IS OFF). If you don't have an oven with a pilot light, preheat oven to 110 degrees for about 10 minutes, then turn oven off. Allow oven to cool slightly, then sit bowl in oven for dough to rise. Me (NSB), I recommend the fridge-overnight method).
Challah a la Eleanor Pearlman (reconstructed from sketchy notes and memory) With Editorial Comments by
gnomi 1/2 c. oil
1/3 c. sugar
1 Tbsp salt
1/2 c. cold water
1 c. boiling water
4 eggs
1/3 c. warm water
3 packages dried yeast
8 c. flour
(This recipe is designed for people using electric mixers, but it can, in fact, be done by hand.)
In medium bowl, combine warm water and yeast. Add up to 1/2 tsp. sugar. Set aside.
Mix oil, sugar, salt, cold water, and boiling water in mixer until salt and sugar are dissolved.
Add eggs, one at a time, to the water-sugar-salt-oil mixture. Beat well.
Add yeast-and-water mixture.
Add flour, one cup at a time, beating well between cups. Change from flat beater to dough hook after 5th or 6th cup of flour. Knead dough until it is smooth and elastic.* Dough should bounce back when poked.
(If doing this by hand, turn out onto counter or board after adding in 7 cups of flour, and knead in final cup of flour on the counter/board.)
Place dough in large, well-oiled bowl, turning the dough in the bowl so that it becomes oiled on all sides. Cover securely with plastic wrap. Allow dough to rise 2 hours in warm place** or overnight in the refrigerator.
After dough has risen, punch it down again and allow to rise a second time.
Preheat oven to 400 degrees.
Turn dough out onto floured board or counter (not too much flour, but enough so it doesn't stick). It may also be helpful to put a littile flour on your hands. A marble board works best, but even a heavy plastic dough sheet on the counter will suffice.
Let dough sit about 15 minutes, to rest.
This recipe makes 4 large or 8 small loaves of challah. Thus, divide dough into 4 or 8 sections and roll into balls. Set all but one ball of dough aside.
Separate ball of dough into 4 sections and either (a) do 4-strand braid or (b) do one 3-strand braid and one smaller 3-strand braid and with the 4th make a smaller braid to go on top.
Place formed loaves on a greased cookie sheet (well-sprayed with PAM or other similar cooking spray works fine). Allow loaves to rise until they are doubled in size.
Beat an egg and use it to glaze the loaves (a pastry brush works best for glazing, but I have, in a pinch, used my fingers -- NSB). Sprinkle with poppy seeds if desired.
Bake loaves at 400 degrees for 10 minutes, then turn oven down to 350 degrees and bake for an additional 20-30 minutes, until loaves are brown on the bottom.
Allow loaves to cool on rack.
* Raisins, if desired, can be added at this point.
**warm place: If your oven has an internal pilot light, set the bowl of dough on the floor of the oven (OVEN IS OFF). If you don't have an oven with a pilot light, preheat oven to 110 degrees for about 10 minutes, then turn oven off. Allow oven to cool slightly, then sit bowl in oven for dough to rise. Me (NSB), I recommend the fridge-overnight method).
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2005-02-09 04:40 pm (UTC)Also, depending on the kind of yeast, it may not need the initial proofing; the yeast I use lets me put all the dry stuff in a bowl, then add all the wet stuff.
no subject
Date: 2005-02-09 06:36 pm (UTC)1) Go to Giant Food Store
2) Buy fresh loaf at their bakery
It's pretty good, and I don't think I could do better.
no subject
Date: 2005-02-09 07:08 pm (UTC)And, since my mother mentioned the proofing of the yeast 3 times while we were reconstructing the recipe, I figured she wanted to be sure I put it in there. So I did. :-)
no subject
Date: 2005-02-09 07:10 pm (UTC)But now I'm in a challah-making mood.
no subject
Date: 2005-02-09 09:27 pm (UTC)no subject
Date: 2005-02-09 09:34 pm (UTC)no subject
Date: 2005-02-10 01:54 am (UTC)no subject
Date: 2005-02-10 03:07 pm (UTC)