Whole Wheat Challah

in Diana's Recipe Book

Average Rating:  (total ratings: 4) [Read reviews] [Post a review]

Servings: Makes 1 loaf (16 servings)

Comments: Served on the Sabbath, holidays, other ceremonial occasions and for everyday consumption, challah is a traditional Jewish yeast bread. It's rich with eggs and has a light, airy texture. Though it can be formed into many shapes, braided challah is the most classic form. Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst Shape this rich dough into a Star of David, or a braid for a traditional look.

Ingredients: 1 1/4 to 1 3/4 cup all-purpose four 1 pkg. active dry yeast 2/3 cup warm water (120 degrees to 130 degrees F) 1/4 cup honey 1/4 cup vegetable oil 3/4 tsp. salt 1 egg 1 egg yolk 2 cups whole wheat flour 1 egg white 2 tsp. sesame or poppy seed

Instructions: 1. In a large mixer bowl combine 1 cup of the all-purpose flour and the yeast. Stir together warm water, the honey, oil, and salt; add to mixer bowl along with egg and egg yolk. Beat with electric mixer on low speed for 30 seconds, scraping sides with spatula. 2. Beat on high speed for 3 minutes. Using a spoon, stir in all of the whole wheat flour and as much of the remaining all-purpose flour as you can. 3. On a lightly floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl; turn once to grease surface of dough. Cover; let dough rise in a warm place until double (1 to 1 1/4 hours). 4. Punch dough down. Cover; let rest 10 minutes. Remove and reserve about 1 cup dough; cover and set aside. Divide remaining dough in half. On a lightly floured surface roll each half into a 30-inch-long rope. On a greased baking sheet, shape one rope into a triangle, joining ends about one-third of the way down on one side. Join one end of the second rope to the triangle about one-third of the way down, on the opposite side from where you joined the ends of the first rope. Form a star by weaving the second rope alternately over and under the first dough triangle. Press ends of dough tightly to seal. 5. Divide reserved dough into 6 pieces. Roll each into an 8-inch-long rope, about 1/4 inch in diameter. Cut each rope in half and, with the 2 halves, form an X over each place where the triangles overlap. Tuck ends of short ropes under the bread to secure. 6. To help the bread retain its star shape, make six 1-inch triangular pieces of foil. Push foil into the holes that form the star points. 7. Cover and let rise in a warm place until nearly double (30 to 60 minutes). Mix together the remaining egg white and 1 tablespoon water; brush over loaf. Sprinkle with sesame or poppy seed. 8. Bake in a 350 degrees F oven for 25 to 30 minutes or until golden. Cover with foil during the last 10 minutes to prevent overbrowning, if necessary. Cool on rack. Makes 1 loaf (16 servings).

Source: DianasDesserts.com

Date: October 31, 2002

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2024 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County