Friday, May 13, 2005

my challah recipe

I just wrote this up for a food list:

my recipe,

a kilo of flour, more or less, whole wheat and brown sugar

start with about a 1/2 cup sugar and 3T dehydrated yeast
mix in large bowl
add about 1/4 kilo flour then a pinch of coarse salt
add 1 1/2 cups warm water 6oz soy oil and 3 eggs
mix well and cover
let sit until fermenting
Then gradually add/mix the rest of the flour
until the batter no longer sticks to your hands
then knead for 10 minutes
cover and let rise until double
punch down and rise again
(take "challah")
then shape, paint with raw egg, let rise, then bake
start with hotter than cake temperature, and when it starts to "brown" lower until less than cake temperature
until bottom "hardens" and if you tap the bottom it sounds "dry"

Shabbat Shalom

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