On Mon, 13 Feb 2006 08:33:35 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
>> wrote:
>>
>>>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>>>eggs and flour.
>>>Over a part of it I have put sesame seeds.
>>>Look:
>>>
>>>
>>>http://i1.tinypic.com/nnr2pj.jpg
>>>
>>>http://i1.tinypic.com/nnr4ea.jpg
>>>http://i1.tinypic.com/nnr4nl.jpg
>>>http://i1.tinypic.com/nnr1au.jpg
>>>http://i1.tinypic.com/nnr1p4.jpg
>>>http://i1.tinypic.com/nnr23b.jpg
>>>http://i1.tinypic.com/nnr2gh.jpg
>>>
>>>Cheers
>>>Pandora
>>>
>>
>>
>> I make a Jewish bread called "challah" that is braided. The dough is
>> similar to that of brioche.
>>
>> http://i1.tinypic.com/nofwqx.jpg
>
>WONDERFUL!!!!!! The shape is Perfect!!!
>Can I ask you the recipe to compare it with mine?
>Pandora
>>
>> Boron
>

It calls for granulated yeast, but I prefer using fresh yeast for this
recipe. It also is not strictly traditional as a Jewish recipe as I
use butter in it.

Boron

Challah


1 cup warm water (105° to 115°F/40° to 45°C)
2 pkgs (8 grams each) active dry yeast
2 tablespoons sugar
1/3 cup butter, softened
1-1/4 teaspoons salt
4-1/2 to 5 cups bread flour
4 eggs
1 teaspoon water
poppy seeds, optional


Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir
until dissolved. Add remaining water, sugar, margarine, salt, and 1-
1/2 cups flour and blend well. Stir in 3 eggs, 1 egg white (reserve 1
yolk), and enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover, let
rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.


Punch dough down. Remove dough to lightly floured surface, divide in
half. Set aside 1 half. Divide remaining half into 2 pieces, one
about 2/3 of the dough and the other about 1/3 of the dough. Divide
larger piece into 3 equal pieces and roll to 12-inch ropes. Place
ropes on greased baking sheet and braid. Pinch ends to seal. Divide
remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid.


Place small braid on large braid. Pinch ends firmly to seal and secure
to large braid. Repeat with remaining dough to make second loaf.
Cover, let rise in warm, draft-free place until doubled in size, about
30 to 45 minutes.


Beat reserved egg yolk with 1 teaspoon water and brush over loaves.
Sprinkle with poppy seed if desired. Bake at 400°F/200°C for 20 to
25 minutes or until done, switching positions of sheets in oven
halfway through baking time. Remove from sheets and let cool on wire
racks.