The word "challah" refers to the portion of dough set aside for the kohein that is, a portion that is taken out of the dough before it is baked. You may have seen the notation "Challah has been taken" on boxes of Passover matzah, indicating that this rule has been followed, that the challah portion was taken from the dough before the matzah was made. I am not certain how the term for the removed portion came to be used for the loaf of bread made after that portion has been removed.
To set apart a portion of the dough for the kohein (Num. 15:20)
To set apart a portion of the dough for the kohein (Num. 15:20)
Packages (5 teaspoons) active dry yeast
1 Cup warm water (105 - 115 degrees F)
½ Cup sugar
3 Large eggs, plus 1 egg, beaten, for glaze
5 Cups all-purpose flour( we used 1/2 white 1/2 wheat)
2 Teaspoons salt
½ Cup unsalted butter, at room temperature
1T. vanilla
1 Cup warm water (105 - 115 degrees F)
½ Cup sugar
3 Large eggs, plus 1 egg, beaten, for glaze
5 Cups all-purpose flour( we used 1/2 white 1/2 wheat)
2 Teaspoons salt
½ Cup unsalted butter, at room temperature
1T. vanilla
1T. cinnamon
1t. ginger
1/2t. nutmeg and cloves
In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the sugar, 3 eggs, spices and vanilla, 4 ½ cups of the flour, the salt, and the butter until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5-7 minutes. DO NOT BE TEMPTED TO ADD TOO MUCH FLOUR. The dough should stay soft, and will become less sticky with kneading. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
Line a half-sheet pan or rimless baking sheet with parchment (baking) paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface.
To make a 4-strand braid -
First form the dough into a ball.
Set 1 piece aside and cut the other into 4 equal size pieces.
Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.
Line up the 4 strands in front of you horizontally. Each strand will be numbered -- starting in the front 1, 2, 3, 4. Press the ends on the left side together so that the strands stick to each other.
Cross the strand that is farthest from you (4) over the other 3 strands.
Take the strand that is now next to it (it just became #2) and cross it over the strand behind it (#3)
and then under the next strand (#4). Tighten them all.
Next take the strand that is now in the #2 spot and cross it over the #1 strand.
Take the new #2 strand and cross it over #3
and under #4.
Continue as follows tightening the braid as needed to keep it in shape. - Remember -- the numbers keep changing from strand to strand Example #1 can change to #2 etc...
The pattern is ---
2 over 1,
New 2 over 3 then under 4
2 over 1,
New 2 over 3 then under 4
Continue as long as you can -- even to the very tip!
Pinch the ends together and repeat this whole process with the other loaf!
Place the braided loafs on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until it doubles in size and is spongy to the touch (50-60 minutes).
Position a rack in the lower third of the oven, and preheat to 350 degrees F.
Brush the braids gently with the beaten egg and sprinkle with the poppy seeds. Bake the braids until nicely browned and sounds hollow when tapped on the bottom, 15-20 minutes. Transfer to a wire rack and let cool completely.
In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the sugar, 3 eggs, spices and vanilla, 4 ½ cups of the flour, the salt, and the butter until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5-7 minutes. DO NOT BE TEMPTED TO ADD TOO MUCH FLOUR. The dough should stay soft, and will become less sticky with kneading. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
Line a half-sheet pan or rimless baking sheet with parchment (baking) paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface.
To make a 4-strand braid -
First form the dough into a ball.
Set 1 piece aside and cut the other into 4 equal size pieces.
Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.
Line up the 4 strands in front of you horizontally. Each strand will be numbered -- starting in the front 1, 2, 3, 4. Press the ends on the left side together so that the strands stick to each other.
Cross the strand that is farthest from you (4) over the other 3 strands.
Take the strand that is now next to it (it just became #2) and cross it over the strand behind it (#3)
and then under the next strand (#4). Tighten them all.
Next take the strand that is now in the #2 spot and cross it over the #1 strand.
Take the new #2 strand and cross it over #3
and under #4.
Continue as follows tightening the braid as needed to keep it in shape. - Remember -- the numbers keep changing from strand to strand Example #1 can change to #2 etc...
The pattern is ---
2 over 1,
New 2 over 3 then under 4
2 over 1,
New 2 over 3 then under 4
Continue as long as you can -- even to the very tip!
Pinch the ends together and repeat this whole process with the other loaf!
Place the braided loafs on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until it doubles in size and is spongy to the touch (50-60 minutes).
Position a rack in the lower third of the oven, and preheat to 350 degrees F.
Brush the braids gently with the beaten egg and sprinkle with the poppy seeds. Bake the braids until nicely browned and sounds hollow when tapped on the bottom, 15-20 minutes. Transfer to a wire rack and let cool completely.
Cooks note: The pictures of the making of the bread are NOT the Pumpkin Challah, but it is the braiding technique! Thank you to the Adams Sisters for the pictoral instructions!
4 comments:
I love the step by step instructions. Looks fabulous. Thanks for sharing!
I've been wanting to make a pumpkin challah. Looks great!
Glad you liked the cookies!
That bread is beautiful. Great picture tutorial.
Great post and thanks for the braiding how-to. It looks very cool!
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