Can you make Egg/Challah Bread WITHOUT a Bread Machine?!


Question: We don't own one, but we would like to bake some Egg Bread without having to purchase a machine. If you know any recipes, it would be greatly appreciated : )


Answers: We don't own one, but we would like to bake some Egg Bread without having to purchase a machine. If you know any recipes, it would be greatly appreciated : )

Challah : Traditional Challah

INGREDIENTS:
2 oz fresh yeast (or 3 Tbsp active dry yeast)
1/2 cup warm water
1 tbsp sugar
3 eggs
14 cups flour
1 cup oil
2 Tbsps salt
1 cup sugar
4 cups water
1 egg, for brushing

DIRECTIONS:
1. In a large glass measuring cup, mix the yeast with the warm water and one tablespoon sugar. Set aside in a warm place- if your kitchen is not warm, set your oven to 300 degrees Farenheit or 150 degrees Celsius, and place your measuring cup on your opened oven door. When the yeast becomes bubbly, pour into a large bowl or pot. If yeast does not bubble, you must throw it out and start again with new yeast.

2. Add the salt and sugar to the bowl, then pour in half the flour and mix with a wooden spoon. Add the eggs, oil and the rest of the flour and mix well until dough forms.

3. On a clean kneading surface, spread a little flour (not too much or it will dry out the dough), remove the dough from the bowl or pot and knead for 10-15 minutes. Replace in the pot or bowl. Wet a tea-towel, wring out well and cover the bowl or pot with the dough in it. Leave it to rise for 2-3 hours. (Make sure not to keep removing the towel- it will dry out the dough!)

4. Remove the dough onto a clean, floured surface, and separate a piece about the size of an olive to be set aside for the Mitzvah of Challah. Preheat the oven to 350 degrees Farenheit or 180 degrees Celsius. Using a sharp knife, divide the dough into pieces to create your Challah loaves. Shape and braid your loaves however you would like, and place the loaves on parchment-lined baking trays. Let rise covered, for 30 minutes.

5. Brush each loaf with the remaining egg, and sprinkle with poppy or sesame seeds. Bake Challah for 30 minutes or until golden brown. When Challah is ready, it should make a hollow sound when tapped.

...you do realize that people baked bread for thousands of years before bread machines were invented, right? Of course it's possible.

Here's a good simple recipe

* 8-9 cups flour
* 2 1/2 cups lukewarm water
* 1/4-1 cup sugar
* 1/2 cup oil
* 1 Tbsp. Salt
* 1/4 cup raisins (optional)
* 2 oz. (50 gm.) yeast
* 5 eggs

Mix together 2 1/2 cups flour with sugar, salt, yeast (no need to dissolve first), water, and oil. Mix in 4 eggs. Beat in 11/2 cups flour very well. Add 4-5 cups flour until a very soft dough is formed. Add raisins (optional). Knead. Separate challah, if necessary. Refrigerate overnight. In the morning, let warm to room temperature, 1-2 hours. Make balls, roll them into ropes, and braid (see illustration, page 122). Let rise, covered, for 1/2-1 hour. Make egg wash by beating 1 egg. Brush on challah. Bake in preheated oven at 325 degrees F. (160 degrees C.) for 30 minutes. Apply egg wash once more and bake another 30 minutes at 350 degrees F. (175 degrees C.). Makes 4 medium-sized challahs.

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http://www.recipezaar.com/recipes.php?s_...





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