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Receta Challah #5 (Rabbi's Recipe)

Name: Challah #5 (Rabbi's Recipe)
Ingredients: 1 env rapid rise yeast; 1/4 c. hot water; 1 tsp sugar; 4 1/2 c. all-purpose flour unbleached; 2 tsp salt; 3 x egg yolks; 2 Tbsp. oil; 1/3 c. honey; 1 c. hot water; 1 x egg yolk; 2 tsp water Poppy and or possibly sesame seeds.

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Ingredientes

1 env rapid rise yeast
1/4 c. hot water
1 tsp sugar
4 1/2 c. all-purpose flour unbleached
2 tsp salt
3 x egg yolks
2 Tbsp. oil
1/3 c. honey
1 c. hot water
1 x egg yolk
2 tsp water Poppy and or possibly sesame seeds.

Direcciones

2 Loaves (or possibly 1 big loaf)
1. Mix yeast, 1/4 c. hot water and sugar in small bowl.
Set aside for 5 - 10 min till bubbly.
2. Put flour and salt into food processor fitted with plastic dough blade.
Pulse to blend. Add in egg yolks, oil and honey; pulse 4 times.
Add in proofed yeast and pulse to blend and then process continuously till dough forms a ball. If dough feels sticky, add in additional flour by the Tbsp.. Process 30 seconds more.
3. Remove dough from bowl and place in a greased glass bowl, turn dough to grease top. Cover with a towel and let rise in a hot place for 1 to 1 1/2 hrs.
4. When dough has risen, punch down with fist and divide in half. Divide each half into three balls and roll each ball with palms to create cylinders of the same length. Braid 3 cylinders together, tucking ends under, to create challah. Repeat with second half.
5. Put each challah onto greased cookie sheet or possibly into greased loaf pan.
Cover and let rise, in hot place for 1 hour.
6. Heat oven to 350 degrees. Make egg wash by mixing together egg yolk and water. Brush on challahs and sprinkle on seeds of your choice.
7. Bake till nicely browned and bottom of breads sound hollow when tapped, 25 to 30 min. Remove from cookie sheet or possibly loaf pans and cold on wire rack.