Here's a recipe for a fool-proof egg bread (challah, easter bread,
adaptable to many other ethnic celebratory breads) and for forming it
into a very attractive edible centerpiece for bringing to a family
holiday dinner.
Challah
2 cups hot water
3/4 cup sugar
2 packages yeast
In a very large bowl, mix these ingredients. Let sit for a few minutes
to proof the yeast, i.e. until the yeast activates and forms a layer
of bubbles over the mixture.
Add the rest of the ingredients in the following order. (Note: its ok
to change the order, but sometimes the kneading may be more difficult to
do.)
8 cups flour (see note)
1/2-1 teaspoonful salt
3/4 cup oil
3 + 1 large eggs
Break the 4th egg into a small bowl and scramble it. Pour most of it
into the dough, reserving a small amount for the egg wash glaze later.
Add a few drops of water to the egg remaining in the bowl for the glaze
so it doesn't dry up.
(Note: Ive use 1/2 bread flour at times, or 1/2 whole wheat for 1/2 the
amount of regular flour usually used.)
After bringing the ingredients together, turn the very large, heavy mass
of dough onto a large flat surface, coated with some flour to prevent
sticking. Start to knead the mixture together. Depending on the size of
the eggs and humidity, you may need to add more flour or water for the
correct consistency. Continue to knead until the batter changes
consistency and becomes smooth and springy and uniform. Add flour or
water if necessary so that the final mass is neither tacky nor dry to
the touch. It should not stick to the counter or your hands (or only
very slightly). It generally takes around 15-20 minutes to knead
properly.
Put a bit of oil into the bowl and drop the dough onto it so it coats
the bottom. Flip the dough so the coated side is up. (This prevents the
top from drying out). Put in a warm area to rise, generally around 45min
1.5 hour.
Turn the dough out onto the workspace, again adding a very small amount
of flour to the area if needed to prevent sticking. Knead a few times it
until its deflated and smooth. Prepare a very large flat pan (pizza
pan) to hold the shaped bread for baking by coating with a light spray
of oil.
The following are instructions for the triple layer braided circular
bread.
Separate 1/3 of the batter and set that aside. Divide the remaining
dough (the 2/3 total) into 3 equal pieces. Knead each individually until
most of the air pockets are gone, and roll each out into a rope/snake
shape. Place the 3 ropes parallel to each other. Starting from the
middle, braid them. Repeat until the end of the half and gently press
the ends together. Flip the half-braid over, and repeat until the entire
piece is braided. (note: this forms a more even braid than starting at
one end and working towards the other) Form it into a large circle on
the pan, tucking the end under the middle. Set aside.
Repeat. That is, taking the 1/3 originally set aside, break off 1/3 of
that and set that aside. Divide the 2/3 into thirds and knead each and
roll into ropes. Braid. Form into a circle and place on top of the
bottom layer on the pan, centering it.
Take the last piece. If you want to be fancy, braid it also. But the
easiest thing to do now is to form a chunky rope and tie it into a knot
and tuck the ends under for a bit more shape. Place it on the other two
layers. Make sure to center everything well so it doesnt slide down.
Put in a warm place to let rise until large (supposedly double, but
whatever looks good to you), about 15-30 min. Take it out and GENTLY
brush the scrambled egg glaze onto all parts, trying not to let any drip
onto the pan.
Sprinkle with sesame and onion seeds if you have them.
Bake at 300-325 degrees (depending on your oven) for 50-60 minutes.
Its done if it sounds hollow. It should release easily from a flat pan
when done.
Makes one massive Challah that serves a very large crowd. Instead of
this challah, you can decorate the dough with hard-boiled, colored
Easter eggs, raisins, and a cinnamon-sugar coating between the ropes
when braiding or forming monkey bread pieces. You can pull off
individual pieces for rolls, roll large spheres for monkey bread, or
shape it into loaves. If you bake in smaller pieces, reduce the cooking
time to perhaps 45 min. Ive shaped and cooked it in bowls and even a
woven basket but they need to be well coated with oil and possibly corn
floured.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/