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1993-01-25
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Date: Thu, 8 Nov 90 09:15:54 est
From: uunet!#axiom!#axiom!deanb (Dean Bandes)
Subject: OVO-LACTO: Challah
The request was for a challah recipe which could be made in a bread
machine. I don't have a bread machine, so I can't be sure that this
recipe will make the transition to machine kneading; but if it won't,
yard-sale the machine and start kneading by hand. I use the "sponge"
method of bread making as described in the Tassajara Bread Book.
Challah, 2 medium loaves (dough may also be used for cinnamon-raisin
bread or onion rolls)
1 T (1 envelope) dry yeast 1 1/3 t salt
1 t sugar grated peel of 1/2 lemon *
1 1/3 C lukewarm water 1/3 stick (2 2/3 T) margarine, melted
1/3 C honey
2 eggs, beaten * omit lemon peel for onion rolls
3 C flour (approx.)
3 more C flour one more egg, or just yolk, beaten
Dissolve yeast and sugar in lukewarm water. When it is dissolved, add
it to honey, beaten eggs, and 3 C of the flour. Beat well and let
stand in a warm place for at least 20 minutes (an hour, or until batter
is very bubbly, if possible). Add salt, lemon peel, and melted
margarine; beat; fold in remaining 3 C flour; knead until dough is
smooth and elastic (the "sponge" rising reduces the amount of kneading
necessary); let rise until doubled. To make a challah, divide half the
dough into 6 pieces and roll each into a long rope (about a foot
long). Braid the six ropes together: join six ropes at one end; braid
by leading the outside rope under the nearest 3 ropes, then back over
one; then the same with the other outside rope. If you can find a copy
of the Ashley Book of Knots, this is knot 3003. Brush the top with a
beaten egg yolk or whole egg for a glaze.
To make cinnamon-raisin bread, flatten the other half of the dough into
a big rectangle, sprinkle with raisins and cinnamon and a little brown
sugar, roll up like a jelly roll; flatten again, sprinkle atain, roll
up again and place in a loaf pan.
Of course, you can make two challahs (challot) or two cinnamon-raisin
breads.
Bake 350 degrees until done -- I'm not sure how long, but check after
1/2 hour.
According to Jewish tradition, you're supposed to remove a lump of the
dough (I'm not sure if it should be the size of an olive or of an egg)
and burn it. This is the original meaning of "challah" and you will
see on a box of matzoh the words "challah has been taken" to indicate
that such has been done with the matzoh dough.
Challah was originally a special treat for the sabbath -- you probably
ate coarse pumpernickel the rest of the week, and white flour was very
luxurious. It's a little like "Mammy's little baby loves sho'tnin'
bread" as opposed to the cornbread that the slaves got. You can make
this recipe with 50% whole wheat flour, but to me the more whole wheat
flour you use the less you have the special sabbath treat.