Challah II

This recipe is a sweeter version of the classic challah. It was given to me by a friend.

Step: 1

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Step: 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.

Step: 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.

Step: 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).

Step: 5

In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.

Step: 6

Bake in preheated oven for 30 to 40 minutes, or until golden brown.

Per Serving: 348 calories; protein 7.3g; carbohydrates 54g; fat 11.5g; cholesterol 37.2mg; sodium 329.7mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.