RON'S BRAIDED CHALLAH
Provided by Ron Ben-Israel
Time 3h50m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life.
- Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch.
- Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately.
- Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it.
- Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 450 degrees F as the challah rises.
- Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack.
RON'S WHITE BREAD
This is another great bread recipe, easy to make with a fantastic end result. I mix everything together and process in my bread machine on the dough cycle.
Provided by Chef Ronald R.
Categories Breads
Time 3h20m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Add the first six ingredients, cream of tartar, sugar, salt, crisco, egg and milk to the bread pan.
- next add warm (not hot) water
- now gently pour flour on top water.
- make a small indentation in the center of the flour and add your yeast.
- add pan to bread machine and pocess on dough cycle.
- remove from bread machine after completing cycle and shape in to loaf and place in lightly oiled bread pan.
- cover with light weight dish towel and let raise in a draft free warm area until double in size.
- place in 350 degree preheated oven and bake for 20 to 25 minutes or until top is golden brown.
- since most ovens vary in heat it may take a little longer to reach the golden brown stage.
- if you mix by hand, let dough raise until it doubles then punch down and place in bread pans following the above instructions.
Nutrition Facts : Calories 127.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 12.2, Sodium 135.9, Carbohydrate 23.1, Fiber 0.9, Sugar 1.5, Protein 3.5
RON'S BREAD MACHINE WHITE
This bread stays fresh longer than any 'standard' white bread we have tried.
Provided by Ron Evers
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 15
Number Of Ingredients 9
Steps:
- Place ingredients in order suggested by your manufacturer.
- Select basic bread setting, normal crust.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 14.2 g, Cholesterol 16.6 mg, Fat 2.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 243.1 mg, Sugar 1.4 g
RON'S BREAD MACHINE WHITE
This bread stays fresh longer than any 'standard' white bread we have tried.
Provided by Allrecipes Member
Categories White Bread
Time 3h5m
Yield 15
Number Of Ingredients 9
Steps:
- Place ingredients in order suggested by your manufacturer.
- Select basic bread setting, normal crust.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 14.2 g, Cholesterol 16.6 mg, Fat 2.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 243.1 mg, Sugar 1.4 g
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