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Raisin
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Mon, Oct 12 2015, 10:08 am
Maybe I'll try yours. I like the idea of getting a slightly bigger batch of challa.
This is the recipe I use: (devorah hellers recipe)
5 lbs high gluten flour (sifted)
5 cups lukewarm water
1 cup sugar
3 tbsp dry yeast or 2 oz fresh yeast
3 whole eggs
1/2 cup oil
2 tbsp salt (or 3 tbsp kosher salt)
Directions:
Combine water sugar and yeast
While these 3 ingredients sit together, sift flour and then tranfer 6 cups of flour on top of first 3 ingredients. Add eggs, oil, and salt. Start your machine on high speed. After a few minutes you should have a sticky paste. Lower speed and add the rest of the flour over a span of 6-8 minutes. Let the dough rest for 15 minutes then give one final spin for 1 minute, then pour an additional 2 tbsp oil on top of dough. Transfer to a large bowl and cover. After 45 minutes to an hour braid challahs and allow to rise one more hour. Egg challah then bake in preheated oven for 45 minutes or until done.
These are Devorah's instructions. The only change is the sugar. She says 3/4 cup or as desired, and I use a cup. Hope they come out YUMMY!!!
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