Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Add two eggs and 1/2 cup flour beat well. Gradually add the milk and butter to the flour mixture stirring constantly.Combine milk and butter in a small saucepan heat until milk is warm and butter is softened but not melted. In a large bowl, combine 1 cup flour, sugar, salt, and yeast stir well.The Christian Easter Bread comes from the Jewish tradition but was modified over time because they did not follow kosher dietary laws.Ī recipe for Easter bread is as follows: IngredientsĢ tsp active dry or instant yeast 2/3 cup milk 2 1/2 cups all-purpose flour 1/4 cup white granulated sugar 2 tbs butter 2 large eggs 2 tbs melted butter 1 tsp salt Instructions The Jewish Challah bread is based on kosher dietary laws. The two are almost exactly the same! These recipes are similar because they come from religious backgrounds. So I decided to look up a recipe for Easter Bread to make a comparison. I kept wondering how these two breads could be so similar in taste. The challah is done when it is deeply browned. Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking.Be sure to get in the cracks and down the sides of the loaf. Whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Line a baking sheet with parchment and lift the loaf on top.Pinch the pieces together again at the bottom. Braid the pieces in the pattern of over, under, and over again. Gather the ropes and squeeze them together at the very top.Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm.The dough has finished kneading when it is soft, smooth, and holds a ball-shape. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. Turn out the dough onto a floured work surface and knead by hand for about 10 minutes.Pour the yeast mixture over the egg slurry and mix until difficult to move.Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl. Make a well in the center of the flour and add in eggs, egg yolk, and oil.Whisk together 4 cups of the flour, sugar, and salt in a large bowl.Combine yeast and a pinch of sugar in small bowl with the water and stir until you see a frothy layer across the top.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |