INGREDIENTS
1/3 cup active dry yeast and 3 tablespoons sugar
6 cups warm water,
4 tablespoons kosher salt
2 kilo high gluten white flour
1 kilo white spelt flour
2 cups sugar
6 egg yolks
1-1.5 cups canola oil
PREPARATION
1. Dissolve yeast and 3 tablespoons of sugar in 2 cups of warm water.
3. Pour flour in bowl
4. Add sugar and egg yolks.
5. If yeast has not bubbled, toss it and start agin with better yeast.
6. Make a well in the middle of the flour mixture pour yeast and sugar water mixture in. Add 4 cups of warm water and a cup of oil
7. Knead for 10 minutes
9. Cover dough well for 15 minutes.
10. Knead again for 5 minutes.
11. Cover bowl well.
12. Let rise for 1 hour or until doubled in size.
13. Punch dough down and knead for 5 minutes.
14. Cover again and let rise 1 more hour.
14. Punch down again.
15. Divide dough into 4 equal parts with a knife (don't stretch or pull apart)
16. Divide each part into three more parts and braid.
16. Preheat oven to 375°F.
17. Brush the surface of the braided challah with egg, and either sesame or poppyseed.
18. Bake between 45 minutes and an hr. Add ice cubes to the bottom of the oven to create steam for
cruncher crust. When sounds hollow if you bang the bottom, should be done!
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