There's nothing like the aroma of bread baking to warm heart and home. Perfect for Rosh Hashanah, the Jewish new year. With this decadent recipe, take your challah to the next level (and the next course) by having it for dessert. You can make Challah from Mimi's Cyber Kitchen use 10 ingredients and 18 step. Here’s how to make }.
Ingredients cook Challah from Mimi's Cyber Kitchen
- You Need 3 oz unsalted butter or margarine cut into inch pieces ( 6Tbs).
- You Need 1 cup water.
- You Need 5 1/2 cup all-purpose flour.
- You Need 1/4 cup sugar.
- You Need 2 envelopes dry yeast.
- You Need 2 tsp salt.
- You Need 4 whole eggs.
- You Need 1/2 tsp water.
- You Need 1 egg, separated.
- You Need 1 boiling water.
Get the recipe from Yin and Yolk. Fig, Olive Oil, and Sea Salt Challah. Go gourmet on Rosh Hashanah with this subtly sweet and salty recipe. Pumpkin Challah combines two holiday traditions into one delicious, beautifully braided treat!
Steps make Challah from Mimi's Cyber Kitchen
- turn oven on to the "warm" setting.
- Grease large ovenproof glass bowl and set aside..
- Melt margarine with 1 cup water in small saucepan over low heat. Let cool to lukewarm..
- Place 2 cups flour in large bowl of electric mixer and make a well in center. Combine sugar, yeast and salt in well..
- Add melted margarine mixture. Using dough hook, blend at low speed until thoroughly combined, 2 to 3 minutes..
- Add 4 eggs and additional egg yolk, one at a time, blending well at medium low speed after each addition. Continue mixing until dough resembles thick batter, about 7 minutes..
- Blend in 3 cups flour, 1/4 cup at a time, mixing at low speed until dough is heavy and sticky and pulls away from sides of bowl, about 7 minutes..
- Sprinkle remaining 1/2 cup flour on work surface and knead until smooth and elastic, about 5 minutes. (Dough will be sticky.).
- Transfer dough to prepared ovenproof glass bowl, turning to coat entire surface. Pour boiling water into medium ovenproof glass bowl. Set bowl with dough atop; do not allow bottom of large bowl to touch boiling water. Cover dough with cloth and let rise in warm draft-free area until doubled in volume, 40-50 minutes.
- Grease 2 baking sheets, or two 9×5 inch loaf pans, or 1 of each.
- Divide dough in half. Separate each half into thirds. Rollinto ropes 12 to 13 inches long. Make 2 braids with ropes, tucking ends under..
- Transfer loaves to prepared pans. Pour boiling water into 2 medium ovenproof glass bowls. Arrange pans with loaves over water. Cover; let rise in warm draft-free area until doubled, about 30 minutes..
- Remove loaves from over water..
- turn oven to 400º.
- Bake until golden, about 15 minutes.
- Combine egg white and 1/2 teaspoon water; brush over loaves..
- Continue baking until browned, 8 to 10 minutes. Turn loaves out onto racks and cool slightly. Serve warm or allow to cool, wrap with plastic and store at room temperature.
This lightly sweet, pumpkin-scented bread is the perfect centerpiece for an autumn holiday table. With autumn upon us and squash decorating lining the aisles of the produce section, my mind keeps. Mimi's Cyber-Kitchen Recipes – Recipes Recipes Recipes – Your First Stop for Food on the Web. Cyber-kitchen has a high Google pagerank and bad results in terms of Yandex topical citation index. We found that Cyber-kitchen.com is poorly 'socialized' in respect to any social network.