Читать книгу The Clueless Baker - Evelyn Raab - Страница 51

Awesome Egg Challah

This traditional bread is so stunning that it would still be worth making even if it didn’t taste so wonderful.

4 cups (1 liter) all-purpose flour (approximately), divided

4½ tsp. (22 ml) (2 envelopes) quick-rise instant yeast

¼ cup (60 ml) granulated sugar or honey

2 tsp. (10 ml) salt

1 cup (250 ml) hot tap water

½ cup (125 ml) vegetable oil

2 eggs, lightly beaten

poppy seeds or sesame seeds for sprinkling

In a very large bowl, stir together 2 cups (500 ml) of the flour, the yeast, sugar or honey and salt. Add the hot water, the oil and the eggs, and beat with a wooden spoon until smooth. Gradually add the additional flour, ½ cup (125 ml) at a time, until the dough becomes too stiff to stir. It will still be sticky. Dump the dough onto a well-floured surface and knead until smooth, elastic and feels damp, but no longer sticks to your hands or the table. You might not need to use all the flour.

Grease a large bowl and place the dough in it, then turn it over to grease all sides. Cover bowl with plastic wrap and put in a warm place to rise until doubled in volume — about 30 to 45 minutes.

Punch down the dough, turn it out onto a floured surface and knead it a few times. Form into one large braided loaf (see directions on page 43) and place on a well-greased baking sheet. Cover with plastic wrap or a damp cloth and put back in a warm spot to rise until nearly (but not quite) doubled — 20 to 30 minutes.

Preheat the oven to 375°F (190°C).

Brush loaf with an egg wash glaze (see sidebar) and sprinkle with poppy seeds or sesame seeds, if desired. Place in the preheated oven and bake for 30 to 35 minutes, or until the bread is dark golden brown and sounds hollow when you tap it with a finger.

Let cool (for at least a little while) before serving.

Makes 1 awesome challah.