Two challah recipes
Four 
thefourthvine
8 cups flour (all purpose)
1.5 tablespoons dry yeast
1 cup oil
4 eggs
2.5 cups warm water
1 heaping tablespoon salt
3/4 cup sugar (less 1 tablespoon)
Mix oil, egg, and water. Add yeast and dissolve.
Add salt and sugar to 6 cups of the flour and mix. Add liquids slowly
while mixer is on. Add flour as needed.
When dough is nice, take out, oil bowl, and let rise until doubled.
Punch down dough and divide into four parts. Divide each of these
into three parts and braid. Place on cookie sheet and let rise until
doubled.
Optional: brush with egg and sprinkle with poppy or sesame seeds.
Bake at 350 for 15 minutes and then decrease temperature to 325 and
bake an additional half hour.
Second recipe:
Soaker: Final dough:
12 oz whole wheat flour 3 oz whole wheat flour
1.5 tsp kosher sa 7 g (2 tsp) kosher salt
1 1/8 cup water 3 3/8 tsp instant yeast
2 1/4 tablespoons honey
Biga: 3 tablespoons vegetable oil
1 egg beaten with 1 T water
12 oz whole wheat flour and pinch of salt for egg wash
3/8 tsp instant yeast
3/4 cup water, room temperature
3 tablespoons vegetable oil
2 large eggs, slightly beaten
5 egg yolks
For soaker, mix ingredients until flour is hydrated. Leave at room
temperature 12-24 hours. It can be kept in the fridge 3 days; take it
out two hours before mixing final dough.
For biga, knead together all ingredients until fully hydrated and
dough feels very tacky. Let rest 5 minutes, then knead again. Store
in refrigerator at least 8 hours and up to 3 days.
Two hours before mixing final dough, remove biga from refrigerator.
Chop soaker and biga into pieces. Combine with final dough
ingredients and knead 5-7 minutes. Dough should be soft and tacky but
not sticky. Allow dough to rest 5 minutes, then knead for one minute.
Dough should pass the windowpane test and feel soft, supple and very
tacky. Form into a ball and place in lightly oiled bowl, rolling to
coat with oil. Let rise 45-60 minutes until it is 1.5 times its
original size.
Cut dough into 3-6 equal pieces and roll into short ropes 3 inches
long. Cover loosely and let rest 5 minutes, then roll into a longer
rope, about 10 inches. Braid, then place on sheet pan. Brush with
egg wash and allow to rise, covered, 30 minutes. Brush with egg wash
a second time, then leave dough uncovered to continue rising 15 minutes
more. Heat oven to 400 degrees.
Place challah in oven, reduce heat to 325 and bake 50-65 minutes until
it registers 195 in the center.
If you have any questions, feel free to ask!
This entry was originally posted at http://jelazakazone.dreamwidth.org/782072.html. Feel free to comment here or there.
thefourthvine
8 cups flour (all purpose)
1.5 tablespoons dry yeast
1 cup oil
4 eggs
2.5 cups warm water
1 heaping tablespoon salt
3/4 cup sugar (less 1 tablespoon)
Mix oil, egg, and water. Add yeast and dissolve.
Add salt and sugar to 6 cups of the flour and mix. Add liquids slowly
while mixer is on. Add flour as needed.
When dough is nice, take out, oil bowl, and let rise until doubled.
Punch down dough and divide into four parts. Divide each of these
into three parts and braid. Place on cookie sheet and let rise until
doubled.
Optional: brush with egg and sprinkle with poppy or sesame seeds.
Bake at 350 for 15 minutes and then decrease temperature to 325 and
bake an additional half hour.
Second recipe:
Soaker: Final dough:
12 oz whole wheat flour 3 oz whole wheat flour
1.5 tsp kosher sa 7 g (2 tsp) kosher salt
1 1/8 cup water 3 3/8 tsp instant yeast
2 1/4 tablespoons honey
Biga: 3 tablespoons vegetable oil
1 egg beaten with 1 T water
12 oz whole wheat flour and pinch of salt for egg wash
3/8 tsp instant yeast
3/4 cup water, room temperature
3 tablespoons vegetable oil
2 large eggs, slightly beaten
5 egg yolks
For soaker, mix ingredients until flour is hydrated. Leave at room
temperature 12-24 hours. It can be kept in the fridge 3 days; take it
out two hours before mixing final dough.
For biga, knead together all ingredients until fully hydrated and
dough feels very tacky. Let rest 5 minutes, then knead again. Store
in refrigerator at least 8 hours and up to 3 days.
Two hours before mixing final dough, remove biga from refrigerator.
Chop soaker and biga into pieces. Combine with final dough
ingredients and knead 5-7 minutes. Dough should be soft and tacky but
not sticky. Allow dough to rest 5 minutes, then knead for one minute.
Dough should pass the windowpane test and feel soft, supple and very
tacky. Form into a ball and place in lightly oiled bowl, rolling to
coat with oil. Let rise 45-60 minutes until it is 1.5 times its
original size.
Cut dough into 3-6 equal pieces and roll into short ropes 3 inches
long. Cover loosely and let rest 5 minutes, then roll into a longer
rope, about 10 inches. Braid, then place on sheet pan. Brush with
egg wash and allow to rise, covered, 30 minutes. Brush with egg wash
a second time, then leave dough uncovered to continue rising 15 minutes
more. Heat oven to 400 degrees.
Place challah in oven, reduce heat to 325 and bake 50-65 minutes until
it registers 195 in the center.
If you have any questions, feel free to ask!
This entry was originally posted at http://jelazakazone.dreamwidth.org/782072.html. Feel free to comment here or there.