Subj : Re: bread
To : Dale Shipp
From : Dave Drum
Date : Thu Oct 06 2022 06:37:00
-=> Dale Shipp wrote to Jim Weller <=-
JW> Lately I've been making a lot of white flour fry bread as it's a
JW> favourite of our great niece who is staying with us for a bit. We
JW> shallow fry pan cake sized blobs of dough in a quart inch of lard
JW> and turn them over once. Some of them end up as Navajo tacos, others
JW> sprinkled with sugar and cinnamon ("Eskimo" donuts) but most of them
JW> just get eaten up plain while still warm.
DS> And all sound quite good!
DS> The referenced cookbook was essentially one of two bread machine bible
DS> for Gail back when she was doing a lot of bread machine bread. We
DS> still have the machine, but hardly ever use it any more. In fact, we
DS> eat so little bread in our apartment (as opposed to in the restaurants)
DS> that she freezes the store bought bread in four slice portions.
That sounds like me. Except for freezing the bread. My room-mate eats
a lot of bread .... I suppose to make up for what I don't eat. When I
was living alone I often bunged the loaf into the freezer. But, that
sorting it into portions sounds like a most excellent idea.
Right after I moved into this house one of my places had a kille sale
on a 2 lb bread machine. And, since I had left my other one to the mold
at my former tin-can I bought it. Have yet to unpack it. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Prophet Isaiah's Honey Challah
Categories: Breads, Nuts, Herbs
Yield: 15 Slices
1 tb Coriander seeds
1 tb Fennel seeds
6 c Unbleached A-P flour;
- divided, more as needed
1 c Whole wheat flour
1/4 oz Pkg rapid-rise dry yeast
5 lg Eggs; divided
2 1/2 ts Salt
1/2 c + 1 tb honey; divided
1/2 c Oil
2 c + 1 ts warm water; divided
1/3 c Sliced blanched almonds
In a small skillet, toast the coriander and fennel seeds
over medium heat just until aromatic, 1 to 2 minutes. Be
careful, as the seeds can over-toast and burn quickly;
shake the pan or stir frequently to keep the seeds from
burning. Remove from heat and set aside to cool.
In a large bowl, whisk together 4 cups of the
all-purpose flour, the wheat flour, the yeast and
toasted seeds.
In a medium bowl, or in the bowl of a stand mixer, beat
together 4 eggs, the salt, one-half cup honey, the oil
and 2 cups warm water. If mixing by hand, make a well in
the center of the large bowl of dry ingredients and pour
in the liquid mixture. Mix with a wooden spoon, slowly
incorporating the dry into the wet ingredients until
thoroughly incorporated. If using a stand mixer, with
the mixer running, slowly rain the dry ingredients into
the wet until thoroughly incorporated.
Slowly stir or beat in the remaining 2 cups all-purpose
flour until thoroughly combined to form a sticky, wet
dough. Transfer the dough to a well-floured work surface
and continue to knead, adding extra flour as needed (up
to 2 cups), until the dough is smooth and soft and only
slightly sticky. Place the dough in an oiled bowl (turn
the dough over so it is completely coated in oil), cover
and set aside in a warm place until puffed and risen,
about 1 hour.
While the dough is rising, set the oven @ 350ºF/175ºC.
In a medium bowl, whisk together the remaining egg, 1
tablespoon honey and 1 teaspoon water to form an egg
wash.
Assemble the challah: When the dough is risen, punch it
down and set aside for 5 minutes, then divide the dough
into 3 equal pieces. Carefully roll each piece into a
long snake, oiling the pieces as needed to keep them
from sticking. If you have trouble rolling one piece out
(it may feel "tense" and bounce back when released),
move on to the next piece, to give the first piece time
to relax. Roll each piece to a length of about 2 feet.
Braid the 3 pieces together, pressing together the ends
of the braid so they do not unravel. Gently twist the
challah into the shape of a circle, folding one end of
the braid under the other to "tie," and pinching the
ends so the circle does not come apart. Place the
challah on a large, oiled baking sheet.
Brush the challah with the egg wash. Grease the outside
of a small, oven-proof bowl (about 3 inches wide and 2
inches deep), and press the bowl down into the center of
the circle. Brush the challah again with the egg wash,
then sprinkle over the almonds.
Bake the challah until puffed and a rich golden-brown,
about 45 minutes. Check the challah frequently as it
bakes, brushing the seams in the braid periodically as
they rise so they color with the rest of the challah,
and rotating the challah once or twice to ensure even
coloring. Shortly before it is done, check the challah
once more and brush any light spots with the wash to add
a little more color.
When the challah is done, remove it and cool the challah
on a rack. Fill the bowl half-full with honey before
serving.
Makes 1 large challah (at least 15 servings)
RECIPE FROM:
https://www.latimes.com
Uncle Dirty Dave's Archives
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