Sunday, March 20, 2011

Non-sourdough challah

1 c warm water
2 t yeast
1/2 c applesauce
1/2 c olive oil
1/2 c honey
3 eggs + 1 yolk
2 c semolina
4+2 c bread flour
1 T salt

Mix yeast and wet ingredients in a medium bowl. In a large bowl, combine semolina, 4 c flour, and salt. Make a well in the center and add the wet ingredients. Stir well, adding 3 doses of 1/2 c flour when it looks like it needs it. Put the last 1/2 c flour on a surface, turn out the dough onto the flour, and knead until the flour is absorbed. The surface of the dough will be tacky and stick to anything it touches for more than a moment, but will develop a nice sheen if you keep it moving. Place the dough in a large spray-greased bowl and let rise until doubled.

Braid, let rise, brush with egg, and bake as for other challahs. This time I actually baked them at 375F without adding extra humidity to the oven, and that works just fine too.

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