Friday, February 26, 2010
Challah With Prune and Apricot Filling
I had quite a bit of filling left from making Hamentaschen, so I spread some in each of the three sections, pinched them closed and braided as usual. I guess I'll be making French toast tomorrow morning.
For 1 large, or 2 small Challot:
3 teaspoons granulated dry yeast
1 cup warm water
3 tablespoons granulated sugar
3/4 tablespoons coarse salt
4-5 cups AP flour
3 tablespoons salad oil
1 egg yolk plus 1 tablespoon water for glaze
Dissolve the yeast and sugar in a large mixing bowl with the water. Add salt, 3 cups flour, eggs and oil. Mix well. Add additional flour as needed until you have a dough that is no longer sticky and can be kneaded. Knead well and place in a greased bowl. Cover and let rise until doubled.
Punch dough down and let rise again for 1 hour.
Punch dough down and let rest ten minutes. Divide in 3 parts, and roll into ropes. Flatten the ropes with a rolling pin and spread with filling down the centre of each strip. Carefully pinch them closed and braid the strips together. Place on a greased baking sheet and let rise again until almost doubled-about 40 minutes.
Preheat the oven to 350 degrees F. Brush the bread with glaze, keeping the remainder on hand for later. Bake 20 minutes. Remove from oven and brush all over once more with glaze. return to oven and bake another 20 m,minutes or so-until bread is dark and sounds hollow when rapped with knuckles. Cool completely on rack before slicing.