Mirjs Ultra Rich Sweet Challah Food

MIRJ'S ULTRA-RICH SWEET CHALLAH

Steps:

• In the bowl of your mixer, or in large bowl, add the flour, brown sugar, eggs, salt and vanilla.
• Mix it around a bit.
• Melt the margarine, or heat the oil a bit in the microwave.
• Add it to the stuff in the bowl and start mixing.
• Toss in the yeast, keep mixing.
• If you are using an electric mixer, go slowly.
• If you are kneading by hand, you should get a good workout.
• Heat the soy milk until it's warm.
• It should not be boiling hot!
• Slowly, with the mixer running, add the soy milk a little bit at a time, until the dough has reached the consistency of bread dough.
• It shouldn't be cakey and it shouldn't be too sticky.
• Knead the dough in the mixer for about 7-8 minutes, or by hand for about 15 minutes.
• Place the bowl in a warm spot and let the dough rise until doubled in bulk.
• Hint: if you put the bowl of dough in the microwave and nuke it on high for 10 seconds it will speed up the rising process.
• You can also let it rise overnight in the fridge, just keep it in a knotted plastic bag so it doesn't"escape".
• When the dough has risen and doubled, punch it down.
• It's a very satisfying step!
• Knead the dough by hand for another minute or so to work out the air bubbles.
• Cut into three even pieces.
• Each piece is enough for one small loaf of challah.
• Cut each piece into three or four, roll into ropes and braid.
• The best braids are made by starting in the middle and working your way to the end, then turn it around and braid the other end.
• Pinch off the ends.
• After you have shaped your loaf (you can also swirl it, or braid and swirl it, or just shape it into a natural loaf shape), place it either in a greased loaf pan, cake pan, or just on a greased cookie sheet.
• If you bake your loaf on a sheet it will spread a bit as it rises again.
• If you put your braided loaf into a loaf tin, it will just rise upwards.
• I have also made round challahs by putting them into bundt pans, or fluted round cake pans.
• Let the shaped loaves rise for another half an hour.
• You can brush a little beaten egg on the tops for a glaze, I prefer my challahs"naked".
• Preheat the oven to 160 degrees C (about 350 F).
• Bake the loaves for about 30-40 minutes.
• Time will vary based on the shape of your loaves and the pans they are in.
• If the tops start to brown too soon, just place a sheet of silver foil over them, resting lightly on the tops.
• The challah is done when you turn out the loaf, give it a knock-knock on the bottom and it sounds hollow.
• Let it cool.
• If this recipe makes too much for you, you can either freeze the dough, or the baked challahs.
• Best eaten with sweet butter, also makes the most amazing French toast.

SWEET CHALLAH BREAD

Steps:

• In a large mixing bowl, stir together the water, honey and yeast.
• Let stand for 5 minutes.
• Stir in 1 cup bread flour, and cover with a towel.
• let stand for 30 minutes.
• Stir in the olive oil, whole egg, and egg yolks until very well mixed.
• Add the salt, sugar, and the rest of the flour.
• You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
• Place dough in a large greased mixing bowl and let rise for 1 hour.
• Place dough in the refrigerater and let rise over night or at least 6 hours.
• Turn dough out on a corn mealed surface and cut it into two proportional pieces.
• Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
• Let dough rise for 1 hour and preheat your oven to 375F.
• Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
• Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
• Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
• Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).
• Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
• **Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!