SC - Challah

[Jeff Botkins]

I have a quick question on this one....
Have you ever used a Baking Stone in place of a greased pan for this ??
And if so, did you make any modifications to the baking temp and Time ??

thanx !

Jeff

Kiriel & Chris wrote:

> Challah Braid
> (Makes 2 loaves)
> 22 g (3/4 oz) fresh compressed yeast
> 1 & 1/3 (11 fl oz) lukewarm water
> 3 eggs
> 1 tablespoon sugar
> 1 tablespoon salt
> 5 cups (1&1/4 lbs) flour
> 60 g (2oz) butter, softened
> 1 egg yolk mixed with a little water
> poppy seeds for sprinkling
>
> Cream yeast adn dissolve in water  Beat  eggs, sugar and sea salt
> together till combined.
>
> Stir the flour into large warmed bowl.  Make a well and opur over yeast
> and egg mixtures. Add softened butter.  Beat, gradualy drawing in the
> surrounding flour till dough is smooth.
>
> Turn out on a floured surface, knead until smooth and elastic.
> Place in a greased bowl.  Butter top of dough lightly.  Cover and let
> rise until doubled (about 1 1/2 hours).
>
> Preheat oven to 200 degrees C (400 degrees F).
>
> Punch down, turn out on a floured surface and knead lightly.
> Divide the dough into six equal pieces.  Roll each piece into a long
> strand about 2.5 cm (1 inch) thick.
>
> Plait three of the strands together  and then the other three.  Pinch
> the ends to seal.  Place on lightly greased tray and leave in warm place
> to prove.
>
> Blend egg yolk and water.  Brush evenly over the loaf and sprinkle with
> sesame seeds.
> Bake for 35 - 40 minutes or until the loaf sounds hollow when thumped.
> COol on wire rack
>
> Kiriel

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