Jewish Old Family Secret Recipe Challah Food

JEWISH - OLD FAMILY SECRET RECIPE - CHALLAH

Steps:

• Combine yeast, sugar, 1/4 cup water & let stand 5 minutes.
• Sift flour & salt into bowl.
• Make a well in center and drop yeast mixture inches.
• Work it into the flour.
• Knead on floured surface until smooth & elastic.
• Place in bowl.
• Brush oil on top.
• Cover with towel & let rise 1 hour.
• Punch down, cover & let rise until it doubles.
• Divide into 3 parts.
• Cover hands with flour and braid.
• Cover & let rise in pan until double.
• Brush with egg yolk & sprinkle with seeds.
• Bake 375 degrees for 50 minutes.

CHALLAH

Steps:

• Bread Machine method: Have liquids ingredients at 80 degrees and all others at room temperature.
• Place in pan basket in order listed.
• select dough/manual cycle.
• Do not use delay timer.
• Check dough consistency after 5 minutes of kneading, making adjustments if necessary.
• At the end of cycle, remove dough and follow shaping and baking insructions.
• Raising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease.
• Cover, let rise until dough until almost double.
• Turn dough onto lightly floured surface; punch down to remove bubbles.
• roll or pat into a 14-x7-inch rectangle, Starting with the shorter side, roll up tightly, pressing dough into a roll.
• Pinch edges and ends to seal.
• Place in greased 9-x-5-inch loaf pan.
• cover, let rise until indentation remains after touching, Brush loaf with slightly beaten egg mixed with 1 tablespoon water.
• sprinkle with sesame or Poppy seeds, bake in preheated 375 degree oven 30 to 40 minutes.
• Remove from pan; cool.

FAMOUS CHALLAH

Steps:

• First measure out all your ingredients.
• Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
• I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
• After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
• Mix well (I use the bread hook).
• Add egg (already beaten) & oil.
• Slowly start mixing in most of the remaining 3 1/2 cups of flour.
• The dough will become quite thick.
• When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
• Add only enough additional flour to make dough manageable.
• Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
• Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
• Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
• Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
• After the 2 hours, turn your dough onto your working surface.
• Now comes the forming part.
• For Shabbos I always make a 2 level braided challah which looks great & is really easy.
• Prepare your baking sheet lining it with parchment paper.
• Preheat oven to 375°F.
• First, take a large knife & cut the dough in half.
• Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
• Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
• Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
• Place on baking sheet.
• Repeat the same for other half.
• Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
• Repeat same for other third.
• Now let the challah rise for 1/2 an hour.
• After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
• Almost done!
• Put in preheated oven & let bake for exactly 25 minutes!
• Turn off oven & leave Challahs in for exactly another 10 minutes!
• Remove from oven.
• Enjoy--you deserve every compliment you get!