Wednesday, February 22, 2012

Challah Bread


 This is a good panini bread for smaller sandwichs, excellent for french toast....it is a large recipe so I half it...
 I got this recipe from my oldest daughter, all three of my kids have turned out to be pretty good cooks....it is fun to share recipes with them. This is going to bread that I will make often for My Gardner Guy....infact chicken panini's tonight and french toast this weekend...


Challah Bread

3 T. Yeast
2 c. Warm water
2/3 c. Sugar (or honey)
1 T. Salt
1/2 c. Canola oil
7-8 c. Flour
4-5 large eggs

To a large mixing bowl, add water, yeast, sugar. Let sit for about 5 minutes. To that, add salt, half of the flour, and oil. Mix together. Add the eggs, mix to combine, then add the rest of the flour. Knead for a few minutes and determine whether you need more flour. The dough should be a little moist, but if it feels too moist, add more flour and continue kneading until it's no longer sticky. Cover and let it rise for about 1 hour.

Punch down the dough, dump onto a floured surface, and divide dough into 2 pieces - set one piece aside. Divide each of the two pieces into three pieces and roll into snakes about 12-15" long. To start your braid: line the three pieces up on the counter, join them together, pinch, and tuck under - then braid. Finish by pinching and tucking the end of the braid just like you did at the top. Gently place your braided dough on a buttered cookie sheet. Cover with a light towel and let rise for another hour or until it's doubled in size.

Repeat for the remaining piece of dough. Brush dough with egg wash - 1 egg mixed with a little water). Bake at 350 degrees until golden brown, about 15-18 minutes.

Makes 2 large loaves.

 Have fun.....
 Georgie





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