I used to make this Challah when my children were younger. I found the recipe in my recipe files and very excited to have done so! This challah recipe to me is the best! Makes to loaves.
3 tablespoons dry active yeast
1.5 cups warm water
2 Tablespoons sugar
1/2 Cup honey
1/3 cup olive oil
4 large eggs
3 large egg yolks
7 or 8 cups all purpose or white whole wheat flour
1 Tablespoon kosher salt
Combine first 5 ingredients in a bowl with a pour lip and let sit for about 15 minutes for the yeast to start working.
Mix eggs well.
After proofing the yeast mixture, add the eggs to the yeast mixture.
In a food processor combine 7 cups of all purpose or white whole wheat flour with kosher salt. While running in liquid and process until dough leaves the sides and is completely mixed. Add 1/4 cup additional flour as needed.
Place dough a a large bowl, cover with a damp towel, let rest 60 minutes or until doubled.
Divide dough in half. Make three 12-14 inch ropes and braid.
Line baking sheets with parchment paper. Transfer loaves to sheet. Brush with egg glare (1 large egg beaten with 1 T water. Sprinkle with seeds (poppy or other) as desired. Let rise until puffy, about another 60 minutes.
Heat oven to 400 degrees. Bake 10 mites, reduce heat to 250 and bake until golden 20-25 minutes.
I discovered this recipe while trying for the perfect bagel. I tweaked from the original to make it my own. I know I have it right when people ask me where I buy my delicious bagels. I usually make two batches so I will end up with 16 bagels.
Mix together in food processor:
- 5 tablespoons sugar
- 1 (8 g) package dry yeast (2 and 1/4 teaspoon)
- 4 1/2 cups unbleached white bread flour (you may need more)
- 2 teaspoon kosher salt
- 1 1/2 cups warm water
- 3 tablespoons olive oil
- 1 tablespoon beaten egg
- 1 tablespoon malt syrup (Wholefoods carries this)
- In a food processor mix salt, sugar, yeast and 4 1/2 cups flour.
- Combine oil, egg, malt syrup and warm water.
- While the processor is running pour in combined liquid.
- Process until the dough pulls away from the edge of the processor bowl.
- Remove dough and cover with inverted bowl and let sit 10 minutes.
- Next, divide up the dough into 8 equal pieces (or 16 for small bagels). Roll each piece into a ball. With your fingers pull a hole about 2 inches across to form the bagel.
- Cover with a tea towel and let bagels rise for 30 minutes.
- When ready, fill a large pot with the 6 quarts of water and then stir 1/3 cup honey; bring that up to a boil.
- Meanwhile, preheat your oven to 450 degrees F and line 2 baking sheets with parchment paper or Silpat mats, or non stick foil.
- When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels quickly on a tea towel and place on baking sheets.
- Sprinkle both sides of bagels with seeds (poppy or sesame) or dried onions and a bit of kosher salt. (or see “everything recipe following) Be generous!
- Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes total; after ten minutes, turn the bagels over and continue baking.
- I usually cut in half when cool and put in a plastic bag to freeze, bagels ready when needed.
Mix the following:
1 Tablespoons each: poppy seeds, sesame seeds, dried minced garlic, dred minced onion
Son-in-law Vladimir is one of those creative guys that likes to experiment occasionally with cooking. He started me on baking easy crusty bread. I have added to and taken away ingredients to perfect this wholesome bread.
1.5 T dry active yeast
1.5 T kosher salt
2 cups all purpose flour
2 cups bread flour
2 cups whole wheat flour
1/2 cup Bob’s Red Mill 10 grain cereal
1/4 cup sunflower seeds
In a large bowl, mix yeast and salt into 3 cups lukewarm water. Mix all dry ingredients until cereals and seeds and flours are well integrated. Stir in flour mixture, mixing until there are no dry patches. The dough will be loose. Cover bowl with a towel. Let dough rise 2 hours (or up to 5 hours.) At this point dough can be separated into pieces, wrapped and refrigerated for baking another day.
- Place a baking stone on the middle rack of oven. Place a ban (I use the broiler pan that came with the oven) in the bottom rack. Preheat oven to 450 for 20 minutes.
- It’s a matter of preference what size pieces to bake. You can bake to large oblong or round loaves, three long baguette shapes or several mini baguettes.
- Cut out a piece of dough, using some all purpose flour to form and smooth out the bread shape.* Turn the in your hands to stretch the surge, created a rounded top (bottom will be a bit lumpy.)
- Put the dough on a wooden pizza paddle sprinkle with cornmeal. Let rest 40 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto hot stone. Pour a cup or two of hot water in to the broiler pan and shut oven quickly to trap steam (this is the key to a chewy crispy crust). Bake until well browned about 30 minutes. Repeat with remainder of dough. Cool completely.
*Note: Some times I will make three baguettes by sprinkling cornmeal into baguette flutes and place lengths of dough into flutes. The pans will go into the oven (no stone needed) but be sure to preheat the broiler pan for the water causing steam.
Mom B used to make zucchini bread/cake. We all loved it growing up. Now my daughter has deemed it her favorite sweet bread. I have switched up the recipe, with less sugar and added wheat flour and use olive oil in place of veggie oil. Incredible moist and freezes well.
1 cup white flour
1 cup wheat flour
2 t baking soda
1 t salt
1/4 t baking powder
3 t cinnamon
1 cup olive oil
3/4 cup brown sugar
2-3 cups grated zucchini (the more zucchini, the more moisture to the bread)
2 t vanilla
1 cup raisins or craisins
1 cup chopped walnuts
Preheat oven to 350. Mix all dry ingredients in a large bowl with portable mixer. Add wet ingredients and mix thouroughly. This is enough for two loaf pans or 4 medium loaves. Bake 40 minutes, be sure not to over bake. If desired sprinkle with turbine sugar before baking.