![]() ![]() Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it sprinkle with poppy seeds if desired. Position a rack in the center of the oven and preheat to 450 degrees F. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour. Lightly stretch the end of the coil and moisten it with water gently press the end into the side of the round to seal the coil into a loaf. Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. Line 2 baking sheet pans with parchment paper. Cover and set aside until doubled in size, about 1 hour. Turn dough onto a lightly floured surface knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Shape the dough into a ball.īrush a large bowl with oil and turn dough around in bowl to coat lightly. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Serve with real maple syrup for a holiday breakfast. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Ina amps up traditional French toast by using eggy challah bread and an orange and vanilla custard. Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. It’s really good.Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center. And then I just pop them in the oven for 45 minutes, whatever it is, until they get golden brown. We tested many different egg combinations (challah is known as egg bread, after all) for a tender texture and a rich but not overwhelmingly eggy flavor, we found two whole eggs and an additional. Put some oil on it, and let this rest for about an hour, until they’re a little bit fluffier. And then I just play around with whatever toppings I have. Just brush on the challah, and that just gives it the glistening glow. I like to do a little egg wash to get it really shiny. I use all of my skills from elementary school, braiding my friends’ hair, doing our little braiding circles, and that’s still my strategy for my bread. And then the rest of it is for your family. The idea is you’re just supposed to not consume it, so I burn it, keep it in the oven for a long time. So what I do, it’s actually a ritual, which is separating about an ounce of the challah. Punched it down, and then I gave it a second rising for another half an hour. Put it near a warm area to help move it along. And then I take a bowl, grease it up with my hands, put the dough inside. ![]() This is a very pleasant, meditative activity. Basically, all I’m doing is giving it a little fold and then a tuck. Try to wipe off all the fingers that just become very swamp creature. Use your challah-covered fingers to open the bag, and add a bunch more. It’s just the arm workout of the century. I start putting some in and combining it. I can’t do it with one hand, but I do my best. Then I dump the yeasty water in there, some salt, a bunch of sugar, four eggs. I like olive oil, because I love the taste. So once the yeasty concoction is bubbling, you start mixing in other wet ingredients. Whisk it together, and give it 15 minutes to start bubbling. Dump that in, and we put about a cup and 3/4 of warm water, not too hot. You need yeast, sugar, some lukewarm water, and some olive oil, five large eggs, salt, flour, fenugreek leaves and a little coriander. ![]() Bread is always an intimidating thing, but I make it from scratch, and if I can do it, you definitely can, too. I’m going to be baking homemade challah today. I’m a fashion designer, and I live in New York City. Transcript Cooking Class | Batsheva Hay The fashion designer shares a recipe for fluffy challah bread from her New York City apartment. ![]()
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