![]() ![]() Towards the end of the rising time, preheat the oven to 375☏. ![]() Brush the loaf, reserving some for a second application.Ĭover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until it's almost doubled in size. In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. On the lightly greased or parchment-lined baking sheet, braid a four-strand braid (see instructions in our blog,) or fashion a simpler three-strand braid. Divide the dough into four pieces, and roll each into a snake about 18" long. To shape the dough: Turn the dough out onto a lightly floured surface and fold it over once or twice, to expel the carbon dioxide. Cover it and let it rise for 1 1/2 hours, or until it's not quite doubled in size. Place the dough in a greased bowl, turning it over once to coat it lightly with oil. This dough is a pleasure to work with smooth and silky, it almost feels like you're rubbing your hands with lotion. To make the dough: Add the dough ingredients to the starter and mix and knead together - by hand, mixer or bread machine - until a smooth, supple dough is formed. See "tips," below, for instructions using SAF Gold yeast. Let the mixture sit for about 45 minutes. Mix the 1 cup (120g) flour, 1 cup water (227g) and yeast together in a large bowl or the bucket of a bread machine. The posts for November’s link up can be found here.To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Our Growing Edge is the brain child of Genie from Bunny Eats Design, and I am the hostess this month. This post is part of the monthly “link up party” called Our Growing Edge, which is an online way to connect food bloggers and inspire us to try new things. Serve with pretty much anything – breakfast, lunch or dinner.The dough is done when it sounds hollow when you tap on it (easier to hear when you tap on the bottom).If the crust is getting too brown, place a piece of tin foil over it (the dough will still bake, but the crust will not get more brown under the foil). Return to the oven and bake for another 20 minutes.I literally got “oohs” and “ahhs.” It is hard to deny that braided challah is indeed gorgeous. I wanted to use half the batch of dough to make dinner rolls, and didn’t think I would have enough dough to attempt anything more complex that would still have a wow-factor. Another winner! I particularly appreciated the tutorial on how to braid challah, and I decided on the four-strand braid. The pumpkin challah turned out perfect, so I went back to the same source for her traditional challah recipe. I have made challah before, but looking through my recipe files, it may have been over 8 years ago – and I have never made a braid with more than 3 strands. If you were expecting challah, it wasn’t “challah.” The pumpkin-flavored bread ended up being delicious and appreciated, but my dad was right. However, I have a very traditional family, and as I braided the pumpkin challah, I could tell my dad would have preferred a regular old challah. ![]() I was not able to attend October’s Cooking Club (Hostess: SLSC Theme: Thanksgiving Inspiration Date: 10.27.13), but the menu included Pumpkin Challah expertly baked by EDL, which received rave reviews from the attendees, so I decided to include it in my family’s celebration. Any excuse to eat latkes, lox, and pastrami is welcomed around these parts. Thanksgiving snuck up on me this year – does everyone feel that way every year? I had suggested to my parents that we embrace “Thanksgivukkah” and serve a Jewish-themed appetizer course, followed by the traditional Thanksgiving meal. ![]()
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