The Clueless Baker Challah Recipe

Waffles

Thu, May 01 2014, 10:46 pm

How funny- my copy of The Clueless Baker had been misplaced for years & just found it 2 weeks ago. Now I know why. Here you go:

Awesome Egg Challah

4 cups all-purpose flour, divided
4-1/2 tsp (2 envelopes) quick-rise instant yeast
1/4 cup sugar
2 tsp salt
1 cup hot water
1/2 cup oil
3 eggs, lightly beaten
poppy seeds (optional)

In a very large bowl, stir together 2 cups of the flour, yeast, sugar, salt. Add hot water, oil & 2 of the eggs & beat with wooden spoon until smooth. Gradually add the add'l flour, 1/2 cup at a time, until the dough becomes too stiff to stir. It will still be gooey. Dump the dough out onto a well-floured surface and knead until smooth, elastic & feels damp but no longer sticky. (You may not have to use all the flour)

Grease a large bowl and place the dough into it, turning it over to grease all sides. Cover bowl with plastic wrap & put into warm place to rise until doubled in size - about 30-45 minutes.
Once the dough has risen, punch it down & knead it briefly. Form into one large braided loaf & place on a well-greased baking sheet. Cover with plastic wrap & put back in a warm spot to rise until nearly double - 20-30 minutes.
Preheat oven to 375
Beat the remaining egg with 1 tbsp. of water. Brush the loaf with this glaze mixture using a pastry brush, sprinkle with poppy seeds & bake 30 to 35 minutes or until the bread is dark golden brown & sounds hollow when you tap it with a finger.

Let us know how it turns out, I have not tried this recipe

Enjoy