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| Walnut Challah
3 large eggs 1 to 1 1/2 cups walnut pieces, coarsely chopped 1/2 cup plus 2 tablespoons warm water 1 envelope dry yeast 1 tablespoon sugar 2 3/4 cups unbleached all-purpose flour 1 1/2 teaspoons salt 2vtablespoons walnut oil or additional vegetable oil Set aside 1 egg and walnuts. Use remaining ingredients above to prepare Basic Challah Dough. Grease a 9x5-inch loaf pan. After dough has risen for the second time, pat out dough into a 9-inch square. Sprinkle evenly with walnuts and press them into the dough. Roll up ends tightly in a cylinder, place in pan seam-side down. Cover loaf with a warm, slightly damp cloth and let rise until nearly doubled about 1 hour. Preheat oven to 375 degrees F.(190 C.) Beat remaining egg with a pinch of salt and brush loaf. Bake about 45 minutes or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom. Run a metal spatula or thin knife carefully around bread (if you have not used baking foil). Turn out of pan and cool on a rack. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |