Oil Free Challah Food
OIL FREE CHALLAH
Here's another challah recipe for those who want to eat a little healthier. If you have a larger bread machine, you can easily make a double recipe. Prep time includes bread machine time and rising time.
Provided by SJG3483
Categories Yeast Breads
Time 3h25m
Yield 2 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Put ingredients in the bread maker in the order suggested by the manufacturer (usually wet ingredients and salt, followed by dry ingredients, and then yest) Run the dough cycle on the bread machine.
- Grease and flour a round cake pan.
- Lay the dough out on a floured surface and cover hands in flour.
- Grab pieces of dough, make them into balls, and arrange the balls in the pan, putting more flour on your hands as needed.
- Allow the dough to rise in a warm place until it double in size, about an hour.
- If you brush the bread with the egg mixture before baking, it will have a glossy surface.
- Bake at 375 for about 25 minutes or until golden brown.
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- Measure out your ingredients. Please properly measure your flour by weighing it (see instructions in the top half of the article). Measuring in cups is inaccurate and may result in dough that is too thick or too loose.
- Grease a large bowl (should be large enough for more than twice the size of your dough) with coconut cream or oil. Turn out your dough into the bowl and flip it once so that both sides are lightly coated.
- To allow the gluten to develop, we’re going to rise our dough twice. I know, this is a lot of time, but go read a book, exercise, clean the house, or play Animal Crossing (nevermind about that).
- Cut your dough into two equal pieces. I like to use my food scale again for this… so if I have total dough that’s, say, 1000 grams, I want each piece to be 500g. Take the piece you aren’t using, put it back in the bowl, and cover it with a cloth but do not put it back in the oven. We’re not letting it rise again right now--only keeping it from drying out while we work with the other half.
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