Wednesday, December 25, 2019

It's Time for the Challah Bread

 Soak 1 C raisins in Grand Marnier (Overnight).  Chop them up before using.

Dough: Mix and knead in power mixer with Paddle attachment first:
1 C 110'F water
1 Tbsp Dry Instant Yeast
1/2 C Avocado Oil
1 Tbsp Honey
1/4 C Sugar (organic)
2 tsp Salt
3-3/4 C Flour, unbleached unbromated + 1/4 C for kneading
Switch to dough hook:
Add Tangzong - the roux  (see recipe below)
Add 3 eggs
Add 1 C Flour
The dough is quite wet.  Let it Knead for 45 min. or longer to form firm dough. (At speed 4.)

For Tangzong:  Mix 35 g of flour with 125 ml of water in a saucepan.  Have a thermometer ready.  Mix well and cook over medium heat.  While stirring continuously , measure the temperature often to make sure that it does not exceed 65'C (centigrade). Remove from heat to cool, strain, before use.

After good 45 min if kneading roll out to floured surface.  Hand Knead to a ball.  Add little bit more Flour as you roll into a smooth ball.

 Divide into three equal pieces.  Roll into long ropes.

 Optionally, I rolled out one of ropes into elongated shape and enclosed pre-soaked and chopped golden raisins.
 Braid the dough ropes and tuck the ends under.
 Place in a large bread mold with lid, lined with organic unbleached parchment paper.
Apply Egg Wash.  1 egg yolk, beaten with 1 tsp water.

 Let it rise in a covered container lined with organic parchment paper.  Before baking apply egg wash again.
When almost doubled in size, preheat oven to 375'F. Bake 30 min or internal temp reaches 210'F -220'F.

No comments:

Post a Comment

Hey! what is Cooking in your kitchen?