Challah Bread
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1 Tbsp. dry yeast
1 1/2 c. water
1/4 c. granulated sugar
1/4 c. vegetable oil
1 tsp. salt
2 eggs, beaten well
4-5 cups flour
Pinch of Saffron (optional)
1 egg yolk, beaten well
1/4 tsp. water
Sesame seeds
Place yeast and water in a large bowl. Stir slightly to dissolve. Add sugar, oil, salt, beaten eggs, saffron and 2 1/2 cups flour. Beat well. Add enough remaining flour to make a soft dough and knead until smooth. Place in a greased bowl. Cover and let rise until double in bulk (30-40 minutes). Punch down dough and divide into 6 pieces. Roll each piece into a long rope, 18-20 inches long and 1 inch in diameter. Braid three of the ropes together. Repeat with the remaining 3 pieces of dough. Place on a greased cookie sheet. Mix egg yolk with 1/4 teaspoon water and brush over braids. Sprinkle with sesame seeds. Cover and let rise 30 minutes, Bake at 375 degrees about 30-35 minutes.
Makes 2 braids, serves about 20
Recipe from Azha Walker
3 comments:
There's no flour in the ingredient list. Does it only take 2.5c of flour total?
I find baking bread a challenge, mainly because I'm usually too impatient for the dough to rise. I also noticed there's no flour in the ingredient list. This only needs 2 1/5 cups? Thanks.
Lynn and Cooking Classes...I am so sorry! I don't often make mistakes on my recipes but I did omit the flour in the ingredient list. This is because it varies SOOO much. The actual recipe didn't even give me an amount at all! I have found that I use anywhere from 4-5 cups. Depending on what time of the year I am making this delicious bread. You want a soft, smooth dough.
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