Subj : BH&G 3397
To   : All
From : Dave Drum
Date : Thu Jul 22 2021 11:31:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Basic Challah - Part 1
 Categories: Breads
      Yield: 48 Servings
 
  1 3/4 c  Warm water (110ºF)
    1/2 c  Honey
    1/2 oz (2 pkg) active dry yeast
      4 lg Eggs; lightly beaten
    1/2 c  Butter; melted, cooled
      1 tb Salt
      8 c  Bread flour
           +=OR=+
  8 1/2 c  All-purpose flour
      1 lg Egg; lightly beaten
      1 tb Water
 
  In a large bowl stir together the 1 3/4 cups warm water,
  the honey, and yeast. Let stand about 10 minutes or until
  yeast is foamy. Using a wooden spoon, stir in the four
  eggs, the melted butter, and salt. Gradually stir in as
  much of the flour as you can.
  
  Turn dough out onto a lightly floured surface. Knead in
  enough of the remaining flour to make a moderately soft
  dough that is smooth and elastic (5 to 7 minutes total).
  Shape dough into a ball. Place in a lightly greased bowl,
  turning once to grease surface of dough. Cover; let rise
  in a warm place until double in size (1 to 1-1/2 hours).
  
  Punch dough down. Turn out onto a lightly floured
  surface. Divide into six portions. Cover; let rest for 10
  minutes. Meanwhile, lightly grease a large baking sheet;
  set aside.
  
  Divide each portion into thirds (18 portions total).
  Gently roll each third into an 18-inch-long rope. Place
  three ropes on a large baking sheet 1 inch apart; braid.
  Repeat with another three ropes to make another braid.
  Brush one side of a braid with water; lightly press
  braids together to make a double-braided loaf. Repeat
  with the remaining portions of dough to make two more
  double-braided loaves. Cover and let rise in a warm place
  until nearly double in size (about 30 minutes).
  
  Set oven @ 350ºF/175ºC.
  
  In a small bowl combine the 1 egg and the 1 tablespoon
  water; brush over braids. Bake for 30 to 35 minutes or
  until loaves sound hollow when lightly tapped.
  Immediately remove loaves from baking sheet. Cool on wire
  racks.
  
  FROM THE TEST KITCHEN: For a glossy look, remove loaves
  from oven and immediately brush with additional egg
  mixture (except for Mini Cinnamon-Sugar Challah and
  Parmesan Challah).
  
  GARLIC-HERB CHALLAH: Prepare as above, except reduce
  honey to 2 tablespoons, use olive oil instead of the
  melted butter, and add 4 cloves garlic, minced; 1
  teaspoon dried basil, crushed; 1 teaspoon dried rosemary,
  crushed; and 1 teaspoon dried thyme, crushed, to the
  yeast mixture.
  
  To shape spiral loaves, divide dough into three portions.
  Divide each portion into thirds (nine portions total).
  Gently roll each third into a 24-inch-long rope. Braid
  three ropes at a time to make three braids; shape each
  into a spiral loaf. Let rise as directed. Instead of
  brushing with egg mixture, in a small bowl combine 3
  tablespoons butter, melted; 1 teaspoon dried basil,
  crushed; 1 teaspoon dried thyme, crushed; 1 teaspoon
  dried rosemary, crushed; and 1 clove garlic, minced;
  brush over loaves. Bake as directed. Makes 3 loaves (16
  servings each).
  
  CONTINUED IN PART 2
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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