I wanted something different this week-I guess fennel and orange zest will do. I used my regular challah recipe, but added a tablespoon of fennel seeds, and the grated zest of an orange to the dough. I'm sure it will make lovely French toast tomorrow morning.
2 comments:
cam yo u please share the recipe for this challah it looks delicious!
I rarely use the exact same recipe twice, but I can give you a basic recipe. Feel free to add fruit, spices, to your taste. Hope this helps:
2 cups warm water
2 1/2 teaspoons granulated (not instant) yeast
2 tablespoons sugar, divided
1 teaspoon salt
Pinch of saffron (optional)
1 teaspoon fennel seeds
Grated zest of an orange
1/4 cup salad oil (corn, sunflower, etc.)
2 cups strong flour (bread flour)
2-3 additional cups All Purpose flour
3 whole eggs (large)
2 egg yolks plus 1 tablespoon water for glaze
Dissolve the yeast in a bowl with the water and 1 tablespoon of sugar. When foamy, add remaining sugar, salt, saffron, spices, oil and eggs. Add strong flour and beat well with a wooden spoon. Mix in remaining AP flour by hand until you have a dough that is soft, but not too sticky to knead. Knead well. Place in an oiled bowl and cover. let rise until doubled-about 2 hours. Punch down. Divide as you like for loaves (I do 4 strand braids for Shabbos, but you can get two round loaves if doing this for the holidays). Grease a large baking sheet (s) and place formed loaves on top. Cover lightly with a tea towel and let rise again until nearly doubled in bulk (about 45 minutes. Preheat the oven to 375 degrees F. Before baking, beat the egg yolks and water and brush lightly on loaves. Save the extra as you will need it. Bake 20 minutes. Remove pan from oven and brush again with remaining glaze-this will give it a deeper colour. Bake another 15-20 minutes or until loaves sound hollow when rapped.
Cool on racks before slicing. The breads freeze really well if wrapped tightly first in wax paper, then tightly in cling film.
Good luck!
Post a Comment