 |
| CHALLAH WITH SCHNECKEN
----SPONGE---- 1/2 cup warm water, 110? 2 pkg dry yeast 1/2 cup all purpose flour ----BASIC INGREDIENTS---- 6 1/2 cup flour 1 cup warm water 1/2 cup sugar 2 teaspoon kosher salt 1/2 cup corn oil 4 single whole eggs + 1 egg yolk 1/2 cup sesame or poppy seeds 1 single all the sponge above 2 cup raisins, optional ----EGG WASH---- 1/4 cup oil 1/2 cup brown sugar 1/2 cup walnuts, chopped 1/2 cup raisins 1 teaspoon cinnamon Yield: 2 loaves SHABBAT CHALLAH: SPONGE: To make sponge, place warm water in bowl and whisk in the yeast. Stir in flour and cover with plastic wrap. Set aside 10 minutes, or until bubbly. DOUGH: In a large dough bowl, add sponge, oil, sugar, salt, and slightly beaten eggs. Stir and add flour until mixture forms ball. Knead in large dough bowl, adding the last cup. Rub lightly with oil and cover with cloth. Wait until bulk doubles in size, and knead for 12 additional minutes. Allow to double in size again. Then knead for five more minutes. (At this time it is traditional to remove a small piece of dough, while saying the following: "Blessed art Thou, Adonai Elohanu, King of the Universe, who has sanctified us by Thy Commandments, and commanded us concerning the separation of the dough (LE-HAFREESH CHALLAH)". This small piece of dough is then placed in oven, under the broiler, or over the flame of a gas stove and allowed to burn.(Don't burn it in the oven at the same time you are baking bread.) Cut remaining dough into six equal pieces, knead each slightly, let rest for five minutes. Roll each of two loaves into three strips and braid. Brush with egg yolk wash, put in pan and allow to rise. Bake in 375 degree oven for 30-35 minutes or until golden brown. SCHNECKEN (from dough for one challah loaf): After dough has doubled in size place it on the board and knead it for a minute. Divide the dough into two parts. Roll the dough, one part at a time, into rectancles about 10" wide and 16" long. Drip oil evenly over each rectangle of dough. Divide the sugar nuts, raisins, and cinnamon in half, and sprinkle the filling over the two pieces of dough. Instead of sugar, you can use 1/2 cup apricot or cherry jam, or 1/2 cup chocolate bits, or 1/3 cup honey (for very sticky buns). Roll each piece of the dough up like a jelly roll, starting from the long edge. Cut each roll into 1-1/2"-long pieces. Place the pieces cut side down in the greased baking pan, leaving space between the pieces. Let rise for half an hour, and cook at 375? for about 25 minutes, til buns are golden brown. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By aravot@... |