Monday, December 25, 2006

Loaf #17, challah recipe two with bread flour

This was my first successful ring loaf (as opposed to Loaf #13), in which I used the second challah recipe but with bread flour instead of all purpose flour. An egg wash and sprinkling of sesame seeds finished it off. It was a much better bread with bread flour, softer, moister and a bit chewier. It lasted for several days without too much deterioration in flavor and texture.

Challah 2.0
2 teaspoons instant yeast
17 oz bread 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
sesame seeds

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.

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

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. Sprinkle with sesame seeds. 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.

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