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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 12 |
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Directions: This recipe won first place in a special competition at the Ohio State Fair
this year: Cooking with Ohio's Soy Foods, sponsored by the Ohio Soybean
Council. It also received an "award of Excellence" rosette.
You can also use this recipe in a bread machine, either by going through
the whole cycle, or by using the dough setting and shaping the dough into a
large braid, which is what I usually do.. If you're not wild about soy, you
can change the soy milk to water, and the soy oil to another kind of oil.
Instructions:
1. Mix the soy milk, honey, and yeast and set it aside for 10 minutes.
2. Combine the bread flour and soy flour in a large bowl.
3. Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture.
Stir with a wooden spoon until blended.
4. Add the flours to the liquid mixture, stir until a dough is formed, and
turn the dough out onto a floured board.
5. Knead until dough is smooth and elastic, about 10 minutes.
6. Form into a ball, coat with a bit of soybean oil, and place in a covered
bowl.
7. Let rise until doubled in bulk, about an hour.
8. Punch the dough down, knead about 3 minutes, and braid or shape into any
desired form.
9. Transfer to a greased baking sheet. Cover and let rise until doubled,
about 45 minutes.
10. Preheat oven to 375 degrees.
11. Beat the egg white with a folk. Use a brush to coat the top of the
loaf. Sprinkle poppy seeds on top of loaf.
12. Bake at 375 degrees for 20 minutes.
13. Cool on a rack.
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Check some related videos
Similar recipes:
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Challah i Dissolve the yeast and sugar in lukewarm water (105 degrees F.). (Lukewarm
water feels neither hot nor cold when a drop is placed on your wrist.) Let
sit for 10 minutes to proof the yeast. If there are no bubbles in the
water after this time,
"soy vey!" challah (bread) 1. Mix the soy milk, honey, and yeast and set it aside for 10 minutes. 2.
Combine the bread flour and soy flour in a large bowl. 3. Add the oil,
eggs, and egg yolk to the milk, honey, and yeast mixture. Stir with a
wooden spoon until blended. 4. A
Challah iii Dissolve the yeast with the warm water and sugar. Add the rest of the
sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a
time, until it is hard to stir.
Turn out onto a well-floured counter and knead until smooth and blist
Dena's bread machine challah Put ingredients in bread machine and prepare on the dough mode. Remove
dough from machine and shape into a challah. Brush dough with an egg wash
and let it rise on a cookie sheet for 45-50 minutes. Bake at 375 degrees
for about 18 minutes.
Challah bread - abm - large loaf Source: Electric Bread
This light egg bread represents the manna of the desert in Jewish
tradition. For special holidays, the dough can be styled into a
variety of shapes.
Success Hints
-------------
For traditional braided Challah, mix ingredients (wit
Challah ii, part 2 of 2 : Continued from Part 1
NOTES:
* Challah (pronounced "hallah") is a type of braided egg bread
traditionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks
rather than by cutting with a knife.
I got this recipe fr
Challah ii, part 1 of 2 Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt,
sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until
not too sticky. When the dough becomes too thick to stir, turn it out onto
a floured board an
Challah bread - abm - regular loaf Source: Electric Bread
This light egg bread represents the manna of the desert in Jewish
tradition. For special holidays, the dough can be styled into a
variety of shapes.
Success Hints
-------------
For traditional braided Challah, mix ingredients (wit
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