Sunday, October 18, 2009

David’s Challah Recipe (by popular demand)

David’s Challah Recipe
(With thanks to Mom and Mr. Beard)

3 packages dry yeast
1-1/3 cups warm water (110 degrees)
1 Tbl. Kosher salt
3 Tbl. Canola Oil
1 Tbl. Canola Oil
3 Eggs
6 Cups non-bleached all purpose flour
1 egg yolk mixed w 1 teaspoon cold water.
Poppy seeds
Corn meal

1. Proof yeast in lukewarm water in large bowl.
2. Add sugar immediately. Let proof 10 minutes. It should get a brown foam head.
3. Add salt, oil, eggs and mix briefly.
4. Then add flour 1 cup at a time
5. Beat with a wooden spoon til it begins to get too hard to stir.
6. Coat hands with flour.
7. Scatter flour on hard smooth surface
8. Take out dough and kneed with hands as violently as you like (adding a lot of extra flour along the way to keep from getting too sticky. It’ll just absorb it) until the outer surface of the dough becomes smooth and no longer sticky.
9. Use Large Clean bowl and put a dollop 1 Tbs of canola in bottom.
10. Put ball of dough in bowl, turn and coat it with oil.
11. Cover with dishcloth and leave in warm place.
12. Let rise for 90 minutes.
13. Punch down dough. Need into another tight ball.
14. Cut into 3 pieces. OR 6 pieces for 2 smaller challahs
15. Knead each piece into a long cynlinder (about 1 inch diameter) tapered at the end
16. Braid bread strands.
17. Scatter cornmeal on baking tray.
18. Place braided dough on tray.
19. Cover and Let rise for 90 minutes. (til doubled in bulk)
20. Beat egg yolk with water and brush on dough (don’t let it pool up in crevices)
21. Bake at a pre-heated over at 400F for 35-45 minutes.
22. After 15 minutes in pull out bread and brush on another layer of eggwash.
23. Sprinkle with poppyseeds and put back in oven.
24. Check on bread for golden brown color and a hollow sound when you knock on it.
25. Bless and give thanks.
26. Devour with friends and loved ones.
27. Repeat weekly

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