Aunt Lillys Challah Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 1 |
|
Tradtional Challah recipe from Vienna that was in my Great Aunt's family for many generations. Ingredients:
1 pkg yeast |
1/4 cup honey |
2 large eggs, beaten, taking out 1 tablespoon to set aside |
1/2 teaspoon salt |
2 tablespoons oil |
approx 3 1/2 cup flour |
(on special occasions in vienna, golden raisins were added: about 1/3 cup, covered in hot water, then drained) |
Directions:
1. Combine yeast, 3/4 cup warm water (110 degrees) and the honey, let stand 5 mins. Add eggs, 1 1/2 cup flour, salt and oil. Beat with mixer until stretchy. Add 2 cups flour (and drained raisins, if using) and stir by hand (can switch to a dough hook instead, if desired) until dough is well moistened.
2. To knead by hand: scrape dough onto floured surface and knead until smooth and elastic, about 10 mins, adding in more flour as needed to prevent sticking. Place dough into an oiled bowl, turning dough to coat all sides.
3. To knead by machine: beat on high speed 5-8 mins, adding more flour, until dough begins to pull away from sides of bowl. Place dough into an oiled bowl, turning dough to coat all sides.
4. Cover with plastic wrap and let rise until doubled in size, about 1 hr. Knead one more time to expel air. Shape into a long rope (about 32 inches) with one end tapered. Roll into snail shape with thick end in center. Can be placed into a cake pan or left free-formed on oiled cookie sheet. Dough can also be braided instead, by dividing dough into thirds. Roll each one into long ropes. Place ropes together and braid. Cover with plastic wrap and raise again 20-30 mins until puffy. Uncover and brush with reserved beaten egg. Bake in 325 degree oven until golden brown, about 30-35 mins. Check at 20 mins, if too brown, drape foil loosely over top. Let cool 10-15mins before cutting.
|
|