Recipe#2506

Title: Challah 07

From: idlewild@webspan.net (Idlewild) 
 Newsgroups: rec.food.cooking,rec.food.recipes,rec.food.baking 
 Subject: Challah 
 Date: 29 Nov 1997 07:47:03 -0700 
 Message-ID: <19971127030526226457@[192.168.0.2]> 

1 1/2 tbsps active dry yeast        
 1/2 c warm (105 to 115 degrees F) water       
 1/3 cup sugar   
 1 stick (4 oz) unsalted butter  
 1/2 c cream   
 1/2 c skim milk       
 1 tbsp honey   
 2 1/2 tsps salt    
 4 lg eggs    
 6 1/2 c bread flour     
 1 lg egg     
 1 egg yolk        
 1 tbsp cold water      
 Proof the yeast with water and a pinch of sugar.  Let the mixture
 rest for 5 to 10 minutes, or until it begins to foam.  Cut butter
 into small pieces and heat with cream and milk (original recipe
 called for 1 cup of whole milk) until melted and milk is warm to
 the touch.  (If it is too warm, let it cool to 110 deg F or less.)
 Add sugar, honey, salt, and yeast.  Mix well.  Add eggs, mix again.
 Start adding flour, 1 cup at a time until the mix can no longer be
 easily stirred.  Turn dough out onto a floured surface and knead
 in as much flour as needed to make the dough elastic and smooth
 (do not always have to ad 6 1/2 cup of flour).  Cover and rise till
 double.  Punch down, let rise until double again.  Punch down,
 separate into two pieces.  Separate each piece again into six equal
 pieces.  Roll each piece into a smooth log about the length of your
 forearm.
 To Braid Six Strands
 A.  Pass the second strand from the right over to the far left
 position.
 B.  Pass the strand on the far right over the two strands now on
 its immediate left.
 C.  Pass the second strand from the left over to the far right
 position.
 D.  Pass the strand on the far left over the two strands now on
 its immediate right.
 Transfer loaf to a baking sheet lined with parchment paper.  Plump
 back into shape if necessary.  Lightly oil the surface of the dough,
 cover with plastic wrap, and let rise until almost double.  Preheat
 oven to 350 deg F.
 Mix together glaze ingredients and put it through a sieve.  Brush
 the top and sides of the challah with glaze, wait 5 minutes, and
 brush again.  Bake for 20 minutes, then apply glaze loaf again,
 making sure to cover the newly exposed inner dough.  Bake another
 15 or 20 minutes, until loaves are golden brown and sound hollow
 when thumped on bottom.  If loaves darken too rapidly, tent loosely
 with aluminum foil.
 Cool before slicing.  Once cut, loaves should be stored in plastic
 bags.  Slightly stale bread can be used for French Toast.