Every friday night we have Challa, some people know it as kitkah others joke that it's Jew bread (sometimes I have to say that to clarify what I am talking about) Even when we dont celebrate with my family the Sabbath eve I go to Carlucci's and buy the baby version.Some families cut it, mine rips it. It also makes GREAT french toast and really yummy toasted sandwiches. Challa is an egg enriched bread so not the usual recipe and if you do it right it has a stringy sort of flaky consistency and not bubbly like regular bread. Until I found the following recipe I was making bread like challa but this recipe changed it all and this challa was perfect (I also learnt how to do the proper braiding)
What you need (warning this makes loads of challa):
For the dough
2 Packets active dry yeast
½ cup warm (45°C/110°F) water
2 cups hot milk
½ cup white sugar
½ cup butter
2 teaspoons salt
½ cup water
5 eggs
11 cups cake flour
For brushing
1 egg
2 tablespoons roasted sesame seeds
What to do:
1. Proof yeast and ½ cup warm water in a large mixing bowl.
2. Combine hot milk, sugar, butter, salt, and ½ cup water in a medium bowl. Cool to 45°C/110°F.
3. In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
4. Punch down, cover, and let rise again until double, approximately 30 minutes.
5. Punch again, and form into 5 parts. Braid bread on a large, greased cookie sheet. Cover and let rise until doubled.
6. Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 175°C/350°F oven for about 55 minutes until nicely browned.
1. Proof yeast and ½ cup warm water in a large mixing bowl.
2. Combine hot milk, sugar, butter, salt, and ½ cup water in a medium bowl. Cool to 45°C/110°F.
3. In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
4. Punch down, cover, and let rise again until double, approximately 30 minutes.
5. Punch again, and form into 5 parts. Braid bread on a large, greased cookie sheet. Cover and let rise until doubled.
6. Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 175°C/350°F oven for about 55 minutes until nicely browned.
Suggestion:
Replace the sugar with honey
YUM!
ReplyDeleteI must try this version. I make Challah without milk or butter (lactose intolerant partner) so I would love to try this. I love how it makes two large loaves - so much more to enjoy!