Challah

Posted by Lindsey On 3:58 PM




it was good but kind of doughy, I guess I did something wrong...I did follow the recipe word for word so I dont know.. Ben loves it of course

INGREDIENTS

  • 1 (.25 ounce) package instant yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2/3 cup canola oil
  • 2/3 cup honey
  • 3 eggs
  • 2 teaspoons salt
  • 6 1/2 cups all-purpose flour
  • 1 egg white
  • 1 tablespoon water

DIRECTIONS

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Stir the oil, honey, eggs, salt and four cups of flour into the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.
  6. Bake in preheated oven for 30 to 40 minutes, or until golden brown.

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2 Response to "Challah"

  1. Cara Said,

    mmm challah is meant to be doughy!!

     

  2. DeborahSW Said,

    You're a brave woman! I don't have the guts to tackle bread yet. :)