Friday, September 3, 2010

Ethnic Flavor: Challah, Again

I'm never satisfied with my challah recipe. Part of the challenge, and fun, of making up your own recipe is that it never feels finished. I think I'm getting closer, though. So in honor of Rosh Hashanah, here is another recipe for you to try. (To make it for this time of year, coil the challah into a circle and bake it in an 8 inch circular tin instead of braiding.) Shabbat shalom and shanah tovah!

For the dough:
2 cups warm water
2 packets yeast
4 eggs
1/2 cup oil
1 tbsp. kosher salt
3/4 cup oil
2 tbsp. cinnamon sugar
6-8 cups flour (with potentially more needed, depending on the stickiness of the dough. Flour can be white or whole wheat, but should not be more than 50% whole wheat)

For the glaze:
1 tsp. warm water
1 egg
cinnamon sugar

Let the yeast sit in the water. Once it's dissolved, add the eggs. Mix until the eggs are blended. Add the salt, oil and sugar, and mix. Add about half of the flour. Mix in the cinnamon sugar. Add the rest of the flour. Allow the dough to rise, covered, for at least 1 hour.

Preheat the oven to 350. Punch the dough down and knead. Divide it into 6 pieces. Subdivide the challah sections into three sections and braid. Allow the dough to rise again.

Mix the water and the egg. Using a pastry brush, spread it over the challah. Sprinkle with cinnamon sugar. Bake for 20-25 minutes, or until the challah sounds hollow when knocked.

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