Monday, December 18, 2006

Loaf #15, tear apart challah rolls

Again I used all purpose flour like some of the challah bread recipes called for, which didn't do much for the flavor or texture but worked well enough to eat without regret. I wanted to play with the concept of tear apart rolls, so I divided the dough into 10 pieces of equal weight and put them into a 1.5 qt pan coated with nonstick spray. As you can see in the pics, it proofs nicely. After baking and removing from the pan the individual rolls came apart easily.

This is the same dough as used in the previous challah post.

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

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. 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.