Challah 101 Class (PIX)

[Rebbetzin]

Rebbitzen......do you make unlevened bread still? Do you have a recipe that you would be willing to share?

Do you mean Matzah, like for Passover?

I do make a matzah type cracker, I just grind some wheat in my Vitamix, add water, roll it out pretty thin,
and cook it in a hot pan on the stove.

My husband likes that kind best. Nice and warm still kind of soft.

 

[redtailgal]

Yes, that is what I am talking about Matzah! I couldnt remember how to spell it, lol.

Stove top? What do you oil the pan with?

Hers had a little sea salt, and some various herbs......Dill and a few others. It was heavenly with homemade tomato soup!

 

[Rebbetzin]

Stove top? What do you oil the pan with?

Hers had a little sea salt, and some various herbs......Dill and a few others. It was heavenly with homemade tomato soup!

I use an old iron frying pan, no oil needed. Adding herbs would make a very nice Matzah, not Kosher for Passover, but, any other time of the year would be great.

 

[redtailgal]

Thanks for the info. I'll give it a try.

Guess you didnt expect someone to be grilling you for recipes, lol.

But, you have to face the consequences for showing such a lovely bread.

 

[Rebbetzin]

Thanks for the info. I'll give it a try.

Guess you didnt expect someone to be grilling you for recipes, lol.

But, you have to face the consequences for showing such a lovely bread.

No, I expect it, every time I post a loaf of bread.
I am surprsed no one asked for the Challah Recipe...

 

[Queen Mum]

No, I expect it, every time I post a loaf of bread.
I am surprsed no one asked for the Challah Recipe...

Well? If it isn't a family secret... ?

 

[Rebbetzin]

No, I expect it, every time I post a loaf of bread.
I am surprsed no one asked for the Challah Recipe...

Well? If it isn't a family secret... ?

Nope, it is all mine...

Sure..


Heidi?s Challah

Ingredients:

3 eggs
5 to 6 cups of Bread Flour
(Amount of Flour depends on Humidity)
3/4 cup of Sugar
2 tsp. of Salt
? cup of Water (very warm)
1 cup water
2 pkgs. or approx 2 TBS of yeast

Instructions

First "proof" yeast in ? cup very warm water (105?to 115?). Stir ? cup of water and yeast until the yeast dissolves.
Let stand about 10 minutes.

In large bowl mix eggs, sugar, salt, and water, (it speeds rising time if these ingredients are heated, but do so very
carefully so you do not cook the eggs!)

Stir Yeast into the bowl (your yeast, which should be foamy, if not you need new yeast or warmer or cooler water,
too hot of water will kill the yeast, too cool of water and it doesn?t activate.)

Stir in Flour about 1 cup at a time, when it begins to get too hard to stir, use your hands to work in the rest of the
flour until the dough is no longer sticky. The dough should feel like the cheek of a small child.
Put the dough into a oiled bowl, turn the dough to cover it with oil, cover with plastic wrap of some
other cover to keep in the heat, and keep out the bugs.☺ Let dough rise for about One hour in a warm place, in
the summer outside in a safe place. In winter, in the stove with a pan of boiling water. To rise the temperature
must be at least 75?. If the room is too cool, the bread may be very slow in rising.

After the bread has risen, shape in a braid* or put in a pan, brush top of dough with egg white or a whole egg,
for a shiny finish, then sprinkle with sesame or poppy seeds and bake for about 40 minutes on 350?.

For a richer tasting Challah, sometimes I add about 1/2 cup or so of sour cream, then adjust the amt. of flour a bit.

*For Braiding Instructions, Come to Challah 101 Class, or look in any number of good Jewish cookbooks.
or now I can add the great instructions at King Arthur Flour
http://www.kingarthurflour.com/blog/2012/03/09/shaping-braids-6-strands-without-using-6-hands/

 

[redtailgal]

Thanks for posting that Challah recipe......I love bread and my waist-line shows it.

By the way, I love your avatar photo! You look so happy and energetic and FUN, lol.

 

[Queen Mum]

As my great gramma would say: Vielen Dank! (She was scandahoovian.) Many thanks... I have copied it to my favorite recipes. AND bookmarked the page. I even went out and bought the ingredients today. I will practice until I no longer am making sweet lumps.

btw, I like this description:

The dough should feel like the cheek of a small child.

I get the picture of a soft warms sweet face.