HEAVENLY WHOLE WHEAT CHALLAH
"When I first started making challah, people either loved it or were offended by the whole wheat," Andra said. "It was supposed to be white." She sees it this way: "My grandmother made white challah, but she didn't have the bleached white flour we just buy in a bag. It had to be sifted; it was expensive, a treat for the Sabbath. Today you buy the flour for the bread and it is white. It takes more effort to incorporate other ingredients, which is what makes whole-wheat challah special today. In our society, it is a reversal because of our American eating habits."
1 cup plus 1 teaspoon warm water
2 scant tablespoons (2 packages) active dry yeast
3 1/2 cups unbleached all-purpose flour
1/2 cup sugar
1 1/2 cups whole-wheat flour, preferably stone-ground
2 teaspoons salt
1/2 cup (1 stick) unsalted butter or parve margarine, at room temperature
3 large eggs,* divided use
2 tablespoons poppy or sesame seeds for sprinkling
THE DOUGH:
In a large bowl, mix together 1 cup of the water, the yeast, 1 cup of the all-purpose flour, and 1/4 cup of the sugar. Set aside for 20-30 minutes -- Andra feels that making this "sponge" helps the yeast add an extra tangy flavor to the bread.
In the bowl of an electric mixer fitted with the dough hook, place the sponge mixture and 2 more cups of the all-purpose flour, the remaining 1/4 cup sugar, the whole-wheat flour, and the salt. Mix well at a low speed. Gradually add the butter or margarine and 2 of the eggs, 1 at a time. Adding the remaining 1/2 cup all-purpose flour as needed, gradually increase the speed of the mixer and continue mixing about 10 minutes, until the dough becomes smooth and elastic.
Place the dough in a large, lightly oiled bowl and turn so all the sides are coated with oil. Cover with a cloth and let the dough rise 1 - 2 hours, until doubled in size. You can also refrigerate the dough and let it rise slowly overnight. Punch it down, remove it to a floured board, and knead until the air pockets are pushed out.
BRAIDING AND BAKING THE CHALLAH:
Divide the dough in half. Set aside one half and divide the other into 4 equal portions. Roll each piece with your hands into an even strand about 15 inches long and place the 4 strands side by side. Pinch the upper ends firmly together to connect them. Beginning from the right and working toward the left, take the outside strand and weave it over the adjacent strand, under the next strand, and over the last strand on the left. Proceed in the same over-under fashion, moving downward row by row, always weaving from right to left, until the ends are reached. Connect the ends by pinching them together as you did in the beginning and tuck them under the braided loaf. Form the second loaf the same way. Place both on a greased cookie sheet 2 inches apart.
In a small bowl, beat together the remaining egg with the teaspoon water. Brush the braided loaves with the egg wash.
Cover the loaves loosely with a towel or plastic wrap and let them rise for 1 hour more, or until doubled in size.
TO BAKE:
Preheat the oven to 350 degrees F. Brush the loaves again with the egg wash and sprinkle with the poppy or sesame seeds.
Bake on the middle rack of the oven for 35-45 minutes, or until golden. The loaves are done if they sound hollow when tapped.
*If you like, you can substitute all egg whites for the whole eggs. But then add 1 tablespoon vegetable oil so the bread won't be too dry.
OPTIONAL GLAZE:
As an optional glaze for challah with fruit, melt 1/4 cup apricot jam with 1 tablespoon water. Brush the melted jam mixture over the baked challah.
SEASONAL VARIATIONS:
Knead the following ingredients into the dough during step 2 (while mixing the dough), after adding the eggs. Owing to the moisture found in some of the ingredients, more flour may be needed.
Thanksgiving and fall:
1 cup frozen cranberries tossed in 2 tablespoons sugar, or 1 cup peeled and diced apples sprinkled with cinnamon sugar.
Winter:
1 cup diced dried apricots or golden raisins plumped in hot water for 10 minutes, then drained and dried.
February, for Washington's Birthday:
1 cup frozen whole Bing cherries, coarsely chopped.
Spring and summer:
1 cup frozen blueberries or diced fresh peaches.
Yield: 2 loaves
From Andra Tunick Karnofsky
Source: Jewish Holiday Baker The by Joan Nathan
"When I first started making challah, people either loved it or were offended by the whole wheat," Andra said. "It was supposed to be white." She sees it this way: "My grandmother made white challah, but she didn't have the bleached white flour we just buy in a bag. It had to be sifted; it was expensive, a treat for the Sabbath. Today you buy the flour for the bread and it is white. It takes more effort to incorporate other ingredients, which is what makes whole-wheat challah special today. In our society, it is a reversal because of our American eating habits."
1 cup plus 1 teaspoon warm water
2 scant tablespoons (2 packages) active dry yeast
3 1/2 cups unbleached all-purpose flour
1/2 cup sugar
1 1/2 cups whole-wheat flour, preferably stone-ground
2 teaspoons salt
1/2 cup (1 stick) unsalted butter or parve margarine, at room temperature
3 large eggs,* divided use
2 tablespoons poppy or sesame seeds for sprinkling
THE DOUGH:
In a large bowl, mix together 1 cup of the water, the yeast, 1 cup of the all-purpose flour, and 1/4 cup of the sugar. Set aside for 20-30 minutes -- Andra feels that making this "sponge" helps the yeast add an extra tangy flavor to the bread.
In the bowl of an electric mixer fitted with the dough hook, place the sponge mixture and 2 more cups of the all-purpose flour, the remaining 1/4 cup sugar, the whole-wheat flour, and the salt. Mix well at a low speed. Gradually add the butter or margarine and 2 of the eggs, 1 at a time. Adding the remaining 1/2 cup all-purpose flour as needed, gradually increase the speed of the mixer and continue mixing about 10 minutes, until the dough becomes smooth and elastic.
Place the dough in a large, lightly oiled bowl and turn so all the sides are coated with oil. Cover with a cloth and let the dough rise 1 - 2 hours, until doubled in size. You can also refrigerate the dough and let it rise slowly overnight. Punch it down, remove it to a floured board, and knead until the air pockets are pushed out.
BRAIDING AND BAKING THE CHALLAH:
Divide the dough in half. Set aside one half and divide the other into 4 equal portions. Roll each piece with your hands into an even strand about 15 inches long and place the 4 strands side by side. Pinch the upper ends firmly together to connect them. Beginning from the right and working toward the left, take the outside strand and weave it over the adjacent strand, under the next strand, and over the last strand on the left. Proceed in the same over-under fashion, moving downward row by row, always weaving from right to left, until the ends are reached. Connect the ends by pinching them together as you did in the beginning and tuck them under the braided loaf. Form the second loaf the same way. Place both on a greased cookie sheet 2 inches apart.
In a small bowl, beat together the remaining egg with the teaspoon water. Brush the braided loaves with the egg wash.
Cover the loaves loosely with a towel or plastic wrap and let them rise for 1 hour more, or until doubled in size.
TO BAKE:
Preheat the oven to 350 degrees F. Brush the loaves again with the egg wash and sprinkle with the poppy or sesame seeds.
Bake on the middle rack of the oven for 35-45 minutes, or until golden. The loaves are done if they sound hollow when tapped.
*If you like, you can substitute all egg whites for the whole eggs. But then add 1 tablespoon vegetable oil so the bread won't be too dry.
OPTIONAL GLAZE:
As an optional glaze for challah with fruit, melt 1/4 cup apricot jam with 1 tablespoon water. Brush the melted jam mixture over the baked challah.
SEASONAL VARIATIONS:
Knead the following ingredients into the dough during step 2 (while mixing the dough), after adding the eggs. Owing to the moisture found in some of the ingredients, more flour may be needed.
Thanksgiving and fall:
1 cup frozen cranberries tossed in 2 tablespoons sugar, or 1 cup peeled and diced apples sprinkled with cinnamon sugar.
Winter:
1 cup diced dried apricots or golden raisins plumped in hot water for 10 minutes, then drained and dried.
February, for Washington's Birthday:
1 cup frozen whole Bing cherries, coarsely chopped.
Spring and summer:
1 cup frozen blueberries or diced fresh peaches.
Yield: 2 loaves
From Andra Tunick Karnofsky
Source: Jewish Holiday Baker The by Joan Nathan
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!