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CHALLAH FOR THE BREAD MACHINE
Submitted by Judy Greenspan, 3/07

Put wet ingredients in first:

1 1/3 C water
1 egg
2 yolks
1/4 C oil

 Then dry ingredients:

4 1/2 C bread flour or regular flour
1/4 C plus 1 1/2 teas sugar
4 1/2 teas yeast
2 teas salt
2 Tbsp gluten flour with bread flour or 4 Tbsp gluten flour with regular flour (optional)

 Set bread machine to "dough" setting.  After 15 minutes, open the cover and touch the dough.  If it feels dry, add a little bit of water.

 When the cycle is finished, remove the raised dough and place on a board.  Cut the dough in half if you want two chalahs or thirds if you want 3 chalahs (still big enough for 2 to 4 people).  Cut each piece into thirds for braiding and roll out 8 to 10 inches.  Braid.

 Line a cookie sheet with parchment paper.  If you don’t have parchment paper, sprinkle pan with corn meal.  Place each braided chalah on a separate sheet, or if you make small ones, place 2 on a sheet.  Spray with water before rising to prevent crust from forming. Do not cover.

 Let rise for 15 minutes.  Spray with water again.  Let rise another 15 minutes, spray again.  Let rise 10 more minutes.

Heat oven to 350º.

 Mix one egg yolk with a little water to make an egg wash.  When the 40 minutes of rising is finished, paint the top of the chalah with the egg wash. Sprinkle sesame seeds or poppy seeds on top (optional).

 Bake 25 minutes at 350°.  Tap the bottom for a hollow sound.  If it is still too soft, bake another 2 minutes. 

 Cool on a wire rack.  For freezing:  wrap in aluminum foil and place in plastic bag.  When needed, leave out a few hours, still in foil, to defrost.  Then put in oven for a few minutes to refresh.

(posted 3/07)