Water Challah
photo by brokenburner
- Ready In:
- 5hrs
- Ingredients:
- 7
- Yields:
-
4 challos
- Serves:
- 48
ingredients
- 56.69 g fresh yeast
- 1182.95 ml warm water
- 73.94 ml sugar
- 2267.96 g flour
- 29.58 ml salt
- 59.14 ml oil
- egg, for glazing
directions
- Crumble the yeast into the water, add sugar, and let bubble. Add flour. Mix well. Add remaining ingredients and knead to a soft dough. The dough has to be kneaded very well. Even if it seems like too much flour, keep kneading until it is all incorporated. Let rise 1 to 1 1/2 hours.
- Separate challah and braid (the dough shouldn't need extra flour) into pans. Once braided, let the challos rise 1 1/2 to 2 hours (for light, airy texture). Preheat oven to 250. Brush challos with egg and place in oven.
- After 10 minutes, raise oven temperature to 450 for 10 minutes, then lower to 350 and bake for 25 minutes. Remove from pans onto cookie sheet and bake at 350 for an additional 10 minutes.
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.