My Beautiful Challahs, Part II, Step by Step

This week I have tried recreating, in EXACT detail, the trial-and-error improved found-on-the-Web recipe I developed two weeks ago (link has recipe).

I didn’t take pictures last night, but here are all the steps, starting from Step 4, where the dough has been de-fridged and brought to room temperature (today, for 2-3 hours because we went out).

charoses 005Step 4:  Fold Again

Flour the top of the dough and dump it out onto a well-floured tabletop.  Do not punch down!

With a bench scraper and floured hands, fold the dough 4-5 times.  Dump it back in the bucket.

Let stand in bucket for 2 hours.

 

charoses 006Step 5:  Form Challahs

The folding steps should have made the dough workable enough that on a well-floured surface with well-floured hands, you can form it into balls, and then whatever nice neat braids you like to make.

The 16 balls I made here are approximately 201g each.  Today, I decided to make two of Maggie Glezer’s fancy six-braid challahs (link goes to a video of her doing it!), along with a four-braid.  So the six-braids were approximately 1206g (about 2.7 lbs) and the four-braid was 804g (about 1.8 lbs). 

(The last time I made the recipe, I made two small challahs (681g / 1.5 lbs) and two large challahs (927g / 2 lb).  I froze one of each and baked them last week so I didn’t have to make challah from scratch.)

The six-braids were okay for a second attempt… not amazing, but way better than the first time.  The first one came out better; the second was a little sticky.

  charoses 007 

You can see that the end here basically turned into a sticky mess.  I pinched it together and left it that way rather than making it worse trying to re-do the braid.

charoses 008

With the remaining four strands, I did a four-braid, but it came out very long and I don’t like long thin challahs, so I curved it up against itself and dumped it in a small rectangular pan… where it sat looking a bit like a brain:

 charoses 009 

Here are all three, under plastic and rising for an hour and a half.

charoses 010

Step 6:  Bake

Finally, brush with egg, sprinkle with poppy (both because I don’t like sesame as much and because we’re out of sesame thanks to last week’s Purim breadstick extravaganza!), and bake at 350 for 35-45 minutes (I think today’s were closer to 45 minutes).

bathtime 008

Mmm… good Shabbos, world!

Comments

  1. I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

    Please visit http://cookeatshare.com/blogs/apply for additional information or contact me at mary@cookeatshare.com for more information, to get unique link to claim and customize your profile.

    ReplyDelete

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Baking maven Paula Shoyer declares war on kichel. This killer recipe proves her wrong.

Chocolate balls: super-easy Israeli kids’ dessert

Baking in Israel? Beware of FAKE condensed milk

More delicious kosher morsels!