Challah, Multicolor

Recipe by Susiecat too
READY IN: 2hrs 15mins
SERVES: 120
YIELD: 12 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • for the vegetable-colored loaves: peel and dice beets and carrot.
  • put beets, carrots, and spinach in separate saucepans with enough water to cover by 1/2 inch, and cook each until soft, adding water as needed to keep just under cover.
  • in turns, puree each vegetable and its cooking water, adding water as needed to get 2 cups of liquid puree from each vegetable.
  • you should now have 2 cups each of spinach, carrot and beet puree. let each cool to just barely warm.
  • pour each puree into separate large mixing bowls, and put 1 2/3 cup water into a fourth mixing bowl for standard challah. these will be the 4 separate batches of dough.
  • to each liquid add 1/2 cup oil, then 1/2 cup honey.
  • hint: pour the oil just before the honey, and the honey will slip right out of the measuring cup.
  • mix well, then add 3 eggs to each batch, and mix again.
  • to each mix add 3 tsp salt, mix well.
  • add 3 cups bread flour to each batch, mix until sloppy.
  • add 2 scant Tablespoons instant dry yeast to each batch, mix well.
  • continue adding flour (this is where I switch to all-purpose) to each batch until thick enough to turn out and knead.
  • one at a time, knead each batch on a floured surface, adding more bread flour as needed.
  • the dough has enough flour when it is feeling rather firm, bounces back when you press on it, and feels tacky but not sticky.
  • when each batch is done being kneaded, put it back in its mixing bowl, coating the mixing bowl first with a little oil. flip the dough around in the oil to cover entirely with a thin film of oil.
  • cover each batch with a large plate, or with heavy plastic wrap, and let sit 45-50 minutes in a warm spot to rise until approximately doubled in size.
  • one at a time, flip each batch of dough onto floured surface, knead briefly, and cut and form 12 long strips for braiding. flour each lightly to keep from sticking.
  • keep strands in a pile of each color, until all doughs are done being made into strips.
  • you now have 4 piles of 12 strips each to braid.
  • make 4-strand braids using one strip of each color. (to see a demo of this, GO TO-->).
  • http://www.williams-sonoma.com/recipe/tipTechniqueView.cfm?objectid=11754DCC-E8FC-4498-A0F52DD050659A71.
  • put loaves on parchment-covered baking sheets, cover well with plastic wrap or with a large plastic tablecloth, and let rise 30-45 minutes in a warm spot, until doubled in size.
  • add about 1/3 - 1/2 cup water to 3 egg whites and mix well.
  • use egg white mixture to glaze loaves after rising is done, using a soft bristle pastry brush.
  • bake at 350 F for 25-30 minutes, or until nicely browned and sounding hollow when you knock on the bottom of the loaf.
  • cool on racks.
  • freezes well.
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