Food Processor Challa
In the bowl of the processor: 3 cups + 2 Tbls flour, 1 tsp salt.
- 3 cups + 2 Tbls flour
- 1 tsp salt.
- 1 cup warm water
- 1 tsp honey
- 1 package, or 1 Tbls regular yeast
- 1/4 cup oil
- 1/4 cup honey
- 1 egg
Processor with plastic blade, a few on/off until blended.
In a large measuing cup: 1 cup warm water, blend in 1 tsp honey,
1 package, or 1 Tbls regular yeast. Leave for about 5 - 10 mins
In another cup: ¼ cup oil, ¼ cup honey, 1 egg. Mix well.
When the yeast has doubled, stir down, and add oil mixture;
with processor on, add liquids and let the procesor work until
there is a ball; leave running for 1 minute, (kneading). Additional
flour may be needed, but add only a small amount at a time.
Remove from bowl. shape into a ball, and roll in a well oiled bowl.
Cover bowl and leave for about 45 minutes, depending on the warmth
in the kitchen.
Punch down, and shape as desired. I do a 4 strand braid and place
in a greased 9"x 5" loaf pan, so that we can have toast
during the week.
Cover, and if you can not bake in the next hour or so, this
can be left in the fridge over night. Just remove from fridge
about 20 minutes before baking. Otherwise, let stand in warm
kitchen, until doubled in size.
Brush an egg mixture over, and sprinkle with sesame
seeds or popy seeds, or both.
Set oven for 375, when heated, reduce to 350,
and bake challa for about 30 minutes.
For special holidays, add raisins during
kneading or before shaping. For a lighter
texture, use the flour especially milled for bread. I
have even used multigrain and the result is wonderful,
especially if you like to use challa for French Toast.
Enjoy and Gut Shabbas!
Judith Ross, Toronto, ON, Canada