Wednesday, June 4, 2014

Challah

The Mediterranean region is surrounded by many countries, each of which has contributed its own version of culinary delights, not the least of which is a staple on every table - bread.  Challah is the traditional Sabbath bread eaten not only in Israel, but around the Mediterranean, even on weekdays.

It is a slightly sweet bread that typically includes eggs, sometimes raisins, and often toasted sesame seeds.  I am preparing this brioche-style delight for our next party. 

Some of my readers may be interested in my recipe.  Easy enough ... This will make a 2-lb. loaf (or two 1-lb. loaves, to save one for a midnight snack when everyone is asleep!).

Pre-preparation: 7/8 c. milk and 3 eggs - bring to room temperature - about 2 hours out of the fridge. 

Ingredients:
7/8 c. milk
3 eggs
3 tbs oil
2 tsp. salt
3 tbs. sugar (rounded, if you like the bread on the sweeter side)
4 c. bread flour
1 packet yeast

Optional:
1/2 c. raisins
Cinnamon
Toasted sesame seeds

Preparation:
Bread machine to dough setting (or, if you wish to work on your biceps ...)
In deep bowl, put all ingredients in, in the order presented.  Then begin to mix the ingredients until a dough forms, and start kneading - and I mean, kneading, with enthusiasm! You want the dough to be soft like a baby's thigh, pliable and fragrant.  Put an oiled (Saran) wrap over the dough, and let it rise, about half hour.  Remove the wrap, punch it down, and begin kneading again, this time with verve (look it up).  Again, you want the dough to be pliable and soft.  Add the raisins at this point if you are using them, and knead them well into the dough.  Again place an oiled wrap (Saran) over the dough and let it rise again, about half hour.

Transfer the risen dough onto a large working area that has been dusted with bread flour to prevent sticking.  Now flatten the dough to form an oblong shape about 3/4-inch in thickness.  With a large knife, slice it lengthwise into three sections.  Sprinkle cinnamon liberally over the three sections. Now braid the three sections into a single unit, pinch the ends together, and transfer to a flat container that has been oiled, and set in a draft-free place to rise once again (a cool oven with the door closed).  About an hour later, remove risen, braided bread from the oven.  

Preheat the oven to 350 degrees. 

Beat an extra egg in a small bowl (no need for room temperature at this stage).  With a pastry brush, brush the entire challah with the egg wash.  Sprinkle the toasted sesame seeds over top, as liberally as you like, and place into the preheated oven for about 20-30 minutes.  Please watch your bread, as oven temperatures tend to vary.  My oven is "fast," meaning I need only 20 minutes for the bread to be thoroughly baked.  The bread is ready when the crust is golden brown. 

If you made two loaves, immediately hide one of them to enjoy later! 

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