Friday, December 22, 2006

Loaf #16, tear apart raisin challah rolls

Again I played with challah bread and all purpose flour, this time adding raisins to the mix to see if it had any effect on the outcome. I've gotten good enough at dividing the bread dough that I just eyeballed it to cut the dough into 8 pieces and put them into a typical loaf pan.

The addition of raisins didn't make up for the fact that all purpose flour has a drier texture than bread flour, not quite as much flavor. But the loaf pan did make for a nice bundle of rolls, perfect for a family dinner or small gift.

A small note. To keep the raisins from mushing and discoloring the bread as much, I keep them in the freezer until right before I add them to the dough. If you don't mind them blending a bit with the dough and discoloring it, then the raisins can be added at room temperature. If you use blueberries it will turn the dough blue unless they are frozen.

Challah 2.0
2 teaspoons instant yeast
17 oz all purpose flour
1/4 cup (2 oz) warm water
3 large eggs, plus 1 for glaze
1 1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup honey or 1/3 cup sugar
3 oz raisins (store in freezer)

Slurry
Whisk together yest, 1 oz of the flour, and all the warm water until smooth. Let stand uncovered for 10-20 minutes until it begins to ferment and puff up slightly.

Dough
Whisk 3 eggs, salt, oil and honey or sugar into yeast slurry. Stir in remaining flour and raisins, knead for no more than 5 minutes.

Proof
Proof for 2 hours, shape and proof for another 2-3 hours until the loaf triples in size.

Mix the remaining egg with a pinch of salt for glazing. Bake at 325, 15-20 minutes for rolls, two 15 oz loaves for 25-35 minutes, one 1.5 lb loaf for 35-45 minutes.

3 comments:

jayjay said...

Hi, just happened upon your site by chance, and impressed by recipes and photos. Very nice and my mouth waters so much I might make some myself. Is that a pyrex dish you are making them in? I've always used tin.

Harold said...

Thanks, it's been fun baking and posting.

I use Pyrex a lot mostly because it's what I already own, and because I like the easy cleanup. Some bakers consider metal better, and hot Pyrex explodes if water hits it (believe me, I know. Twice.) I usually buy metal for my new loaf pans.

Jenny said...

Thanks Harold, and MERRY CHRISTMAS! I'll see how my metal tins cope - although it DOES look better in pyrex