CHALLAH BREAD
Title: CHALLAH BREAD
Categories: Breads, Ethnic
Servings: 1
1 pk Active dry yeast
1/4 c Warm water(105-115 F)
1 tb Shortening
1/2 c Lukewarm water
2 3/4 c Flour
1 tb Sugar
Egg yolk
1 ts Salt
Egg
2 tb Cold water
Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg, shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour to make dough easy to handle.Turn dough out on floured work surface, knead until smooth and elastic(5 min) Round up dough in greased bowl, turn over to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch dough down, divide into 3 equal parts. Roll each part into strand 14 inches
long.Place strands close together on lightly greased cookie sheet. Braid gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat egg yolk and cold water until blended, brush over braid. Bake at 375 F for 25-30 minutes, or until golden.
Categories: Breads, Ethnic
Servings: 1
1 pk Active dry yeast
1/4 c Warm water(105-115 F)
1 tb Shortening
1/2 c Lukewarm water
2 3/4 c Flour
1 tb Sugar
Egg yolk
1 ts Salt
Egg
2 tb Cold water
Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg, shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour to make dough easy to handle.Turn dough out on floured work surface, knead until smooth and elastic(5 min) Round up dough in greased bowl, turn over to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch dough down, divide into 3 equal parts. Roll each part into strand 14 inches
long.Place strands close together on lightly greased cookie sheet. Braid gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat egg yolk and cold water until blended, brush over braid. Bake at 375 F for 25-30 minutes, or until golden.
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