• BH&G 3397

    From Dave Drum@1:229/452 to All on Thu Jul 22 11:31:10 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Best Basic Challah - Part 1
    Categories: Breads
    Yield: 48 Servings

    1 3/4 c Warm water (110ºF)
    1/2 c Honey
    1/2 oz (2 pkg) active dry yeast
    4 lg Eggs; lightly beaten
    1/2 c Butter; melted, cooled
    1 tb Salt
    8 c Bread flour
    +=OR=+
    8 1/2 c All-purpose flour
    1 lg Egg; lightly beaten
    1 tb Water

    In a large bowl stir together the 1 3/4 cups warm water,
    the honey, and yeast. Let stand about 10 minutes or until
    yeast is foamy. Using a wooden spoon, stir in the four
    eggs, the melted butter, and salt. Gradually stir in as
    much of the flour as you can.

    Turn dough out onto a lightly floured surface. Knead in
    enough of the remaining flour to make a moderately soft
    dough that is smooth and elastic (5 to 7 minutes total).
    Shape dough into a ball. Place in a lightly greased bowl,
    turning once to grease surface of dough. Cover; let rise
    in a warm place until double in size (1 to 1-1/2 hours).

    Punch dough down. Turn out onto a lightly floured
    surface. Divide into six portions. Cover; let rest for 10
    minutes. Meanwhile, lightly grease a large baking sheet;
    set aside.

    Divide each portion into thirds (18 portions total).
    Gently roll each third into an 18-inch-long rope. Place
    three ropes on a large baking sheet 1 inch apart; braid.
    Repeat with another three ropes to make another braid.
    Brush one side of a braid with water; lightly press
    braids together to make a double-braided loaf. Repeat
    with the remaining portions of dough to make two more
    double-braided loaves. Cover and let rise in a warm place
    until nearly double in size (about 30 minutes).

    Set oven @ 350ºF/175ºC.

    In a small bowl combine the 1 egg and the 1 tablespoon
    water; brush over braids. Bake for 30 to 35 minutes or
    until loaves sound hollow when lightly tapped.
    Immediately remove loaves from baking sheet. Cool on wire
    racks.

    FROM THE TEST KITCHEN: For a glossy look, remove loaves
    from oven and immediately brush with additional egg
    mixture (except for Mini Cinnamon-Sugar Challah and
    Parmesan Challah).

    GARLIC-HERB CHALLAH: Prepare as above, except reduce
    honey to 2 tablespoons, use olive oil instead of the
    melted butter, and add 4 cloves garlic, minced; 1
    teaspoon dried basil, crushed; 1 teaspoon dried rosemary,
    crushed; and 1 teaspoon dried thyme, crushed, to the
    yeast mixture.

    To shape spiral loaves, divide dough into three portions.
    Divide each portion into thirds (nine portions total).
    Gently roll each third into a 24-inch-long rope. Braid
    three ropes at a time to make three braids; shape each
    into a spiral loaf. Let rise as directed. Instead of
    brushing with egg mixture, in a small bowl combine 3
    tablespoons butter, melted; 1 teaspoon dried basil,
    crushed; 1 teaspoon dried thyme, crushed; 1 teaspoon
    dried rosemary, crushed; and 1 clove garlic, minced;
    brush over loaves. Bake as directed. Makes 3 loaves (16
    servings each).

    CONTINUED IN PART 2

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

    MMMMM

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