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【阿椿下厨】哈拉面包 Challah Bread

(2020-09-03 11:03:53) 下一个

Challah Bread (published at 2011-02-02 16:31:23)





Williams-Sonoma的方子 (英文配方附后。).
这是我做过的最好吃的面包,已决定与它私定终身了~

材料:
1 杯水 ,
½ 杯糖 ,
3 个鸡蛋 (plus one for egg wash),
2 tsp 盐 ,
½ 杯 ( 一条 ) 黄油 , 切小块 ,
5 杯面粉 (All Purpose, bread flour is better)
5 tsp 酵母粉

按顺序放入面包机里 , 开"dough" 挡 , 面发好后, 取出整形, 放垫了烤纸的烤盘里, 放在烤箱里, 旁边放一盆热水 , 让它第二次发酵一小时至一倍大 , 取出刷上蛋液, 撒芝麻或其它籽, 进预热350F 度烤箱, 放在倒数第二的烤架上, 烤30-35 分钟, 取出移到架上冷却 .

整形:

我加了一些葡萄干, 编了一个六根辫子的,一个圆辫子的面包, 撒了鸦片籽(Poppy seeds)装饰.  Poppy seeds美国最常见的是用在Bagel上. 象芝麻一样,吃起来很香。可以用白芝麻代替.













Challah Recipe:
Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).  

The dough used for making the cakelike challah can be formed into a variety of shapes, including braids, rolls and knots. The ingredients go together easily, and the bread looks beautiful when served. For the dinner table, you can form the dough into a pair of small braids or into a single large, spectacular one.

For illustrated tips on braiding a 4-strand challah, click on the link at right.

Ingredients:

  • 2 packages (5 tsp.) active dry yeast
  • 1 cup warm water (105° to 115°F)
  • 1/2 cup sugar
  • 3 eggs, plus 1 egg, beaten, for glaze
  • 5 cups all-purpose flour
  • 2 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at room
      temperature
  • 1 Tbs. poppy seeds or sesame seeds (optional)

Directions:

To make the dough by hand, in a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the sugar, 3 eggs, 4 1/2 cups of the flour, the salt and butter until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading.

To make the dough with a stand mixer, in the 5-quart bowl of a mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 3 eggs, 4 1/2 cups of the flour, the salt and butter. Place the bowl on the mixer, attach the dough hook and knead on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading. Remove the dough from the bowl.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Line a half-sheet pan or rimless baking sheet with parchment paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface. To make a 4-strand braid, cut the dough into 4 equal pieces with a sharp knife or a bench scraper. Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.

Line up the 4 strands in front of you horizontally. Cross the strand farthest from you across the other 3 strands so that it is nearest you. Cross the strand that is now next to it across the other 2 strands away from you. Position the outside strands so that they are away from the center ones, and position the center 2 strands perfectly horizontal. Bring the strand nearest you down between the 2 horizontal strands. Bring the strand farthest from you up and across to the opposite side. Again, bring the strand farthest from you down between the 2 straight strands. Bring the strand nearest you up and across to the opposite side. Starting from the strand nearest you, repeat the braiding until you reach the ends of the ropes. Pinch them together at the top and at the bottom, and tuck the strands under at the ends.

Place the braided loaf on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until the loaf doubles in size and is spongy to the touch, 45 to 60 minutes.

Position a rack in the lower third of an oven and preheat to 350°F.

Brush the braid gently with the beaten egg and sprinkle with the seeds. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Makes 1 large braided loaf.

Variation: To make one large 3-strand braid, cut the dough into 3 equal pieces with a sharp knife or a bench scraper. Follow the directions for rolling out the ropes for the 4-strand braid. Line the 3 strands up straight so that they are in front of you vertically. Cross the right strand over the middle strand, then cross the left strand over the middle strand. Keep going back and forth, crossing left over right, then right over left, until you reach the ends of the ropes. Pinch them together at the top and at the bottom, and tuck the strands under at the ends.

 
所有跟贴:
给阿椿拜年, 你咋就整得那么漂亮呢? 太PF啦! -suezi-q-给 suezi-q 发送悄悄话 suezi-q 的博客首页 suezi-q 的个人群组 (0 bytes) (22 reads) 2/2/11 17:29:09
      • 给SueJJ拜年!过去一年跟你学了不少, 多谢了~ -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (10 reads) 2/2/11 17:39:39
第一张照片怎么看怎么梦幻,闪闪发亮的样子 -morninglv-给 morninglv 发送悄悄话 morninglv 的博客首页 morninglv 的个人群组 (0 bytes) (15 reads) 2/2/11 17:37:18
      • 呵呵,虚了。给妹妹拜年。请问你的 -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (58 bytes) (40 reads) 2/2/11 17:43:56
            • 没觉得虚啊,很柔光的感觉。看这里: -morningLV-给 morningLV 发送悄悄话 morningLV 的博客首页 morningLV 的个人群组 (356 bytes) (96 reads) 2/2/11 17:54:22
你私定终身,我想和你的面包偷偷私奔,看好了啊! -爱吃不懒做-给 爱吃不懒做 发送悄悄话 爱吃不懒做 的博客首页 爱吃不懒做 的个人群组 (0 bytes) (6 reads) 2/2/11 17:54:14
       • 来吧,来吧, -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (36 bytes) (8 reads) 2/2/11 18:21:14
回复:【阿椿下厨】上个面包给大家拜大年了 -ycy101-给 ycy101 发送悄悄话 ycy101 的个人群组 (38 bytes) (35 reads) 2/2/11 17:56:00
      • 谢谢, 麵包的辮法加上了。新年快乐! -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (27 reads) 2/2/11 18:17:27
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      • 谢谢。兔年吉祥! -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (8 reads) 2/2/11 18:19:20
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            • 这就去包七! -小艾妈妈-给 小艾妈妈 发送悄悄话 小艾妈妈 的博客首页 小艾妈妈 的个人群组 (0 bytes) (7 reads) 2/2/11 18:45:34
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      • 谢谢。兔年吉祥! -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (7 reads) 2/2/11 18:46:24
新年快乐! -丑天使-给 丑天使 发送悄悄话 丑天使 的博客首页 丑天使 的个人群组 (0 bytes) (6 reads) 2/2/11 18:54:46
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我用cooking oil做过类似的,加核桃,craisin,也很好吃。 -wxcellen- 给 wxcellen 发送悄悄话 wxcellen 的个人群组 (66 bytes) (51 reads) 2/2/11 19:37:31
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做的太棒了,向你学习,一定要学着做。 -annauk-给 annauk 发送悄悄话 annauk 的博客首页 annauk 的个人群组 (0 bytes) (9 reads) 2/3/11 08:17:27
      • JJ你是我的偶像,向你学习,祝兔年吉祥如意! -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (1 reads) 2/3/11 15:51:34
这个太棒了,视频特好,这个要学下来。 -熊猫媳妇-给 熊猫媳妇 发送悄悄话 熊猫媳妇 的博客首页 熊猫媳妇 的个人群组 (0 bytes) (7 reads) 2/3/11 09:35:12
      • 谢谢。圆辫子比较容易。六条辫子的比较confusing~ -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (1 reads) 2/3/11 15:52:45
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      • 谢谢! 给JJ拜年~ -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (1 reads) 2/3/11 15:53:54
做的太好了哦 -为爱走天涯-给 为爱走天涯 发送悄悄话 为爱走天涯 的博客首页 为爱走天涯 的个人群组 (0 bytes) (10 reads) 2/3/11 12:08:34
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中文课: 用“越。。。。 越。。。。”造句 -Dora2-给 Dora2 发送悄悄话 Dora2 的博客首页 Dora2 的个人群组 (132 bytes) (26 reads) 2/3/11 12:53:50
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      • 谢谢有情JJ,祝兔年平安如意~ -阿椿-给 阿椿 发送悄悄话 阿椿 的博客首页 阿椿 的个人群组 (0 bytes) (1 reads) 2/3/11 16:06:16
真棒,都到了见者闻香的境界了! -xiaolai-给 xiaolai 发送悄悄话 xiaolai 的博客首页 xiaolai 的个人群组 (167 bytes) (8 reads) 2/3/11 17:35:55
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