Cinnamon Challah

Muus

New Member
Ein Freund von Garrett Weber-Gale hat das gerade auf GWG's Blog gepostet... und ich habs natuerlich sofort "gestohlen"...

Klingt suuuper yummie...

(und fuer alle, die nicht wissen, was Challah ist, das ist aehnlich wie Zopf) ;) Enjoy


2 PKS YEAST, BOAT LOADS OF FLOUR
LOADS OF HONey or AGAVE MELTED LIKE WATER, SOME VANILLA
A LITTLE SALT, 8 EGGS, SOME OLIVE OIL
LOADS OF WATER ABOUT 115 DEGREES F
OVEN, LITE TOWEL, COOKIE SHEETS, HUMAN HANDS
2 MIXING BOWLS, WIRE WISK, BAKING THERMOMETER
SOME CINNAMON, ANDS STEVIA BUNCH-O-BUTTER

1) Put a bed of flour in a mixing bowl using the human hands(all carrying, mixing, kneading and rolling will be done with the human hands)

2)In the other bowl, mix the 2 pks of yeast to about 1 tbls honey or Agave and
1 cup water @ about 110-120 degrees. Mix until all yeast is dissolved.

3)In the flour of the 1st bowl, make a hole. Pour the mixture from the 2nd bowl, into the hole, in the 1st bowl, to fill the hole.

4) Cover the yeast mixture with more flour until you cannot see the yeast mixture. Cover the bowl with the lite towel and put in a warm place. Maybe in the oven, maybe a high place... i have faith, you’ll figure it out.

5) In the now empty 2nd bowl, put in:
5 or 6 eggs... preferably without the shells.
1/2cup or so of Olive Oil,
1 cup or so of melted honey, or Agave
2 cupsish of 115 degree water,
2 tbls ish of vanilla.
2TBLS Cinnamon
2tsp stevia
Pinch and a little of salt.

6) Mix it all together. this process should be about 10 to 15 minutes since the yeast mixture went into the 1st bowl. Now put the new mixture in the 2nd bowl into the 1st bowl.

7) Use the wisk to mix in more flour. Add a cup at a time until the mixture is gooky and sticky and can be taken out of the bowl and one schmooky sticky mess of glop. Plop the ball of goop on a lightly floured table.

8) Knead and add flour until the ball looses its stickiness. Put it into a ball and place it in one of the bowls. Cover with the lite towel and place in a warm place. Let it rise to about double(2hrsish).

9) Punch the dough down and knead some more. Braid or make whatever shape expresses your mood with the dough. Oil the cookie sheets and put your creation onto the oiled cookie sheets. Let it rise again(2hrsish). It won’t rise a lot due to the honey. Agave isn't as heavy so it will rise more.

10) Pre-heat oven to 325ish depending on the oven.

11) While pre-heating the oven, mix 3 eggs in a bowl. Use the human hands to lightly spread the egg over the bread creations and makesure not to miss any crevass. Cook for 10-15 min or when it is very lightly brown. Take it out and spread on another coating of egg or a honey or cinnimon glaze.

12) Cook for maybe another 5-10minutes until the rather trite, “golden brown” Dip into the honey cinnimon glaze. serve however you want but the bread must be ripped not cut or god will not like you:)

HONEY CINNIMON GLAZE

mix together a few tsp of cinnimon, melted honey, and a stick of butter. Once melted and mixed together put in refridge just enough to coagulate a little but still be warm. Dip the bread and enjoy

by M.B. (thanks for that :blumen)
 

Muus

New Member
Hier ist ein "besseres" Rezept

Cinnamon scented challah

Master Challah dough*:
1 ¾ cups (420ml) lukewarm water
1 ½ tablespoons instant yeast
1 ½ teaspoons table salt
4 large eggs, slightly beaten
½ cup honey
½ cup (113g) unsalted butter, melted
7 cups (980g) unbleached all-purpose flour

Filling and topping:
½ cup (100g) granulated sugar
1 teaspoon ground cinnamon
a small handful sliced almonds

egg wash: 1 egg beaten with 1 tablespoon of water

Mix the yeast, salt, eggs, honey and butter with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment) or a heavy duty stand mixer, with dough hook. If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

For the filling, mix together sugar and cinnamon in a small bowl. Set aside.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1 pound (450g) portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.

On baking day, line a baking sheet with non stick baking paper or buttered regular baking paper.
Dust the surface of the refrigerated dough with flour and cut off a 1-pound/450g (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Let’s shape the challah: use the palm of your hands and roll the dough into a thick, even log. Cut the dough into 3 equal pieces with knife or dough scraper. (It’s easier to cut even pieces when the dough is not round). Roll each piece with your hands to stretch into a long 1 ½ in (approx. 3.75 cm) thick rope. Try not to just stretch it out by pulling, the dough will break. Easiest way is to place dough on counter and roll back and forth with palms of hands, starting in the middle and hands move out which stretching the dough a bit. Don’t worry about getting it to look pretty, just try to get each piece even sized.

Take one piece of dough. Use side of your hand to press and create an indent in the middle of the strand. Spread 1/3 of the filling in this indent.

Bring up the sides of the dough, encasing the filling, and pinch dough closed. Repeat with other strands.
Now, time to braid the bread: start in the middle and braid. Pinch ends, tuck under. Now braid the other side, pinch and tuck. Start braid from the middle (instead of top) so that it tapers evenly at both ends. Place on prepared sheet, over paper.
Cover with towel and let rest for 1 ½ hours; 20 minutes prior to baking, preheat your oven to 180ºC/350ºF.
When dough is ready, brush top with egg wash and sprinkle with almonds. Bake for 25 minutes or until golden.

* this amount of dough is enough to make four 1-pound (450g) challahs – you may keep the remaining dough in the fridge or freeze it (as explained in the recipe) and use as desired

Makes 1 challah

http://technicolorkitcheninenglish.blogspot.com/2008/12/cinnamon-scented-challah.html
 
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