LShanah Tovah! Dont forget to make round challah for the New Year! I practiced on Shabbat last week making the round challah and it was delicious. I posted my challah recipe a long time ago, and here it is again. Instead of braiding it, just roll it out into a long tube and then wrap it up. Challah (makes one HUGE loaf or two smaller loaves - I also halve this recipe for regular Friday night Shabbat bread) 2 pkgs rapid rise yeast 1 3/4 c warm water 2/3 cup oil (I use canola or some other odorless baking oil) 1 egg 1/2 cup honey 1/2 teaspoon salt Mix all these ingredients in the Kitchen-Aid mixer (or by hand in large bowl) Add flour until a dough forms - 4-5 cups - and then add by the tablespoon until dough is perfect. Remove from bowl and let rise in warm place for ONE hour. I put it on an oiled baking pan on top of the range. After ONE hour, roll out into a long tube and start wrapping around in a circle from the inside out. Tuck in the edge. Let the round challah rise for another ONE hour. Bake at 350 degrees for 45 minutes. You can coat the top with egg white to make it shiny and a bit crisp, but I dont ever do this step and its still incredibly delicious.
Posted on: Wed, 24 Sep 2014 04:17:33 +0000
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