- 1 1/2 Tbs. Yeast
- 3/4 warm water
- 1/3 cup sugar
- 1/4 cup oil
- 2 eggs + 1 white
- 4 cups flour
- 1 tsp. Salt
-
- Soften yeast in warm water for 10 minutes
or so. If using a food
processor, just add all ingredients and knead until earlobe soft.
If making by hand, add sugar, oil, eggs, egg white, 2 cups flour and
salt. Mix until relatively
smooth. Add more flour until
difficult to stir in. Dump
remaining flour in a pile on a flat hard surface and put dough on top.
Slowly work in the flour, pushing down on dough, turning over, then
folding dough over on itself. About
10 minutes of this should absorb all the flour and give you an earlobe soft
dough. Let rest, and if you
have time let rise in an oiled bowl until double in bulk.
If in a rush you can start shaping the dough right away.
Makes 2 loaves.
-
- After shaping let rise until a gentle
touch leaves a shallow dent. Glaze
with a mixture of 1 egg yolk + 1 Tbs. water, sprinkle with seeds if desired,
and bake at 350º on an oiled cookie
sheet
-
- One half will make a challah.
Cut this half into 9 roughly equal pieces.
Roll each piece into a rope about 18” long.
Make 3 braids. Place 2
braids next to each other, then place the third down the center on top.
Let rise until a gentle touch leaves a shallow dent.
-
- One half can be rolled into a rectangle,
then sprinkled with cinnamon and sugar and rolled up like a jelly roll.
Cut a few diagonal slashes on the top.
-
- Dough can also be shaped into any small
shapes. I roll out some dough
very thin, cut out leaf shapes, and place them on the top of a loaf.
Remember, all shapes will swell both before and during baking.
DO NOT bake in a standard bread pan.
The inside will not cook before the exterior is done.
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