SC - Challah for Rosh Hashona (Was Bread Baking Weather)

[maddie teller-kook]

One note on challah for Rosh Hashona... it was baked in round instead of
braided.

Meadhbh

Decker, Terry D. wrote:

> I know that Bogdan has a challah recipe.  And I have one, but it is not
> specifically for Rosh Hashona.
>
> Challah
>
> 1 teaspoon (pkg) dry active yeast
> 5 cups all purpose flour
> 1 tsp. salt
> 1/3 cup sugar
> 1 1/4 cups very warm water (125 degrees F)
> 1/3 cup soft butter or salad oil
> 2 eggs
> pinch of saffron
> 1 egg yolk blended with 1 Tbsp milk
> 1 Tbsp sesame seeds
>
> Combine yeast, 1 1/2 cups flour, salt and sugar in a bowl.  Stir.
> Pour in water, beat until smooth.
> Add butter,  eggs, and saffron and mix.
> Gradually stir in enough of the remaining flour to make a soft dough.
> 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).
> Punch down, turn out on a floured surface and knead lightly.
> Divide the dough into four equal pieces.  Roll each piece into a strand
> about 20 inches long.
> Lay out the strands parallel on a greased baking sheet.  Crimp one set of
> ends together.
> Take the right hand strand. Place it over the strand beside it.  Place under
> the next strand. then over the last strand.  Repeat the process, alternating
> over and under until the loaf is braided.  Cut off enough dough to make 3/4
> cup. Crimp the ends together.
> Take the reserved dough and make a small three strand braid to lay on top of
> the large braid.
> Cover and let rise until doubled.
> Blend egg yolk and milk.  Brush evenly over the loaf and sprinkle with
> sesame seeds.
> Pre-heat oven to 350 degrees F.  Bake for 35 minutes or until the loaf
> sounds hollow when thumped.
>
> While I haven't made Challah, I have done some other festive egg breads.
> You could replace the sugar with honey and you could add two to four more
> eggs.  Both of these increase the liquid content of the dough, so you will
> need additional flour.  With the honey the dough will be a little softer
> than without and will probably be less elastic.  Doughs like this I work
> until the surface is smooth and it doesn't stick to the work surface.  If it
> sticks, sprinkle on more flour and keep kneading.
>
> Were I making this, I would probably proof the yeast in a 1/4 cup of the
> water at about 100 degrees F, then stir it into the dry ingredients before
> adding the rest of the water.  I would use butter in preference to oil.  And
> I would consider the saffron optional.
>
> Hope that helps.
>
> Bear
>
> > Does anyone (Bear, maybe?) know how to modify an ordinary egg-bread recipe
> > into the special Rosh Hashona challah?
> >
> > I know that extra eggs and sweeting (most likely honey) are added, but I
> > don't
> > know how much extra.
> >
> > Renata (who welcomes the cooler weather -- it only got up to 88 degrees
> > yesterday! Hmmm, maybe it's time to wake up Herman again?)
> >
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