Thursday, 21 January 2010

Challah- Artisan bread in five minutes a day

Who would have thought that one will be able to make bread with out kneading etc....... I discovered about this facinating book in January 2008 and I have made few sweet breads and loved all of them.
There is no kneading in none of these breads, just mix them ,
Have made Sticky peacan rolls, Brioched filed with chocolate Gnache, and then there was this European peasant bread.

This time I thought why not make a Challah bread.
This is the bread traditionally served in Jewish households at the start of the Sabath on Fridat nights.I got the information from the book.

Makes four 1 pound loaves. The recipe is easily doubled or halfed.
1 3/4 cups lukewarm water
1 1/2 tbsp sugar
1 1/2 tbsp salt
4 large eggs lightly beaten
1/2 cup honey
1/2 cup unsalterd butter, melted, plus more for greasing the cookie sheet.

1. mixing and storing the dough: Mix the yeast, salt and eggs, honey and melted butter with the water in a 5 quart bowl, or a lidded ( not airtight) food container.

2: Mix the flour without kneading, using a spon , a 14 capacity food processor ( with the dough attachment) or a heavy duty stand mixer( with the dough hook). If you're not using a machine you may need to use your wet hands to incorporate the last bit of fflour.

3: Cover( not airtight) and allow to rest at toom temperature untill the dough rises and collapse ( approximatley 2 hrs).

4: The dough can be used immidietlyafter the intial rise, though it's easier to handle when cold. Refriderate in a liddded (not airtight) container and use over next 5 days. Beyond 5 days freeze in 1 pound portions in a aritight container for up to 4 weeks. Defrost frozen dough onvernight in the fridge before using. Then allow the usual rest and rise time.

5: On baking day, butter or grease a cookie sheet oe line with partchmejnt paper ( i use a bread tin) .
Dus tthe surface of the refigerated dough with flour and cutt of 1 pound piece. Dust the piece with more flour and quickly qhape it into a ball by streatching the surface of the dough around to the bottom on al four sides, rotating the ball quater turn as you go.

6: Divide the vall into thirds, using a doug scraper or knife. Roll the balls betweek your hands ( or on board), streatching to form each into a long, thin rope. If the dough resists shaping from the center and working to one end. Turn the loaf over, rotate it and braid from the center out to the remaining end. This produce a load with a more uniform thickness when braideed from end to end.

7: Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes ( or just 40 minutes if you are using fresh, unrefirgerated dough).

8: Twenty minutes before baking time, preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with seeds.

9: Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will requier adjusment in baking time.
The challah is done when golden brown, and the braid near the center of loaf offer resisitance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.

10: Allow to cool before slicing or eating.
I did a double layer. So you will have to cut 2 potions from the dough. The dough is a bit sticky than the normal bread dough for handeling, but then jsut use a bit flour on your hand and the surface when you handle the dough.

Sending this this to event which was started by Zorra of Kochtopf which is hosted this month by Jamie of Life's a feast and she had choosed the theme, Baking bread for a birthday party. So if you want to join in her b'day bash do send in her your delicous breads.

54 comments:

Asha said...

WOW! No kneading for Challah. That sounds great.Bread looks yummy, nice to have a slice with some cream cheese. I am planning to buy that book too. I have a no-knead breads book. Looks like your new oven working well! :)

I baked one bread today too, will post next Wednesday. Weather turned miserable today, 30F and icy rain. I just got up, cooked and cooked! :)

Enjoy the bread. Hope everybody at home feeling little better there.

Happy Cook said...

Asha buy the book it is really good. I have made few from the book.
I am looking forward for seeing your bread. Looks like you got your mojo back for cooking .
Here S and I are still barking ( coughing) Hans left to US by 5 in the morning.

Pari said...

Dear F, The bread looks good, I must really fight my yeast ghost and try baking some.

Parita said...

This is on my to do list from a very long time!! yours look fantastic!!

5 Star Foodie said...

This challah looks incredible! I love that you are using honey!

indosungod said...

Would like a slice please with butter on top. Fantastic.

Sayantani said...

wow thats incredible. i always want to bake bread but the yeasts here never rises..twice I have failed but again you have inspired me EC.will try this soon.

A 2 Z Vegetarian Cuisine said...

Very nicely baked, looks perfect.

Cham said...

Wow those are great slices, probably I will try this one. I want to check ur brioche now :)

Priyameena said...

Wow..It came out very perfect...just like a bakery bread..Without kneading I was just totally amazed!

Coffee and Vanilla said...

I love challah bread... generously covered with butter challah reminds me of my childhood :)

Have a nice evening, Margot

Priya said...

Cant believe that this bread doesnt go for kneading..Beautiful bread..

Gita said...

wow...no knead bread...I am in :)...looks so perfect..thanks for sharing :)

Home Cooked Oriya Food said...

perfectly baked cake...

Gloria said...

This bread look absolutely nice and delicious! x gloria

sowmya.s said...

beautifully baked bread,,looks great..

RV said...

Looks perfect. I have developed crush for breads since I had an Italian bread in one of the restaurant here. I guess this book will feed my desires....

KALVA said...

love the bread!!

ruchikacooks said...

looks like it has a crusty loaf :)

I like the way it is plaited and pulled..no knead is always welcome!

Soma said...

No kneading for challah? ! I am bookmarking this one.

Peter M said...

This book changed me. I can now bake good, delicious bread. Your challah is testament to others to buy the book!

Sushma Mallya said...

wow that looks so good finla...so beautiful clicks too...and u got a very unique and a lovely name...forgot to tell u that in ur last post...

Kitchen Flavours said...

Bread without kneading....sounds super...looks soft and yum...

Sarah Naveen said...

Wow!!! Thats really interesting one...I dfntly wanna try this...Yummyyyyy

Prathibha said...

Nice bread..perfectly baked...

roma said...

Omigawd! Sounds perfect! I have bookmarked this recipe. Making bread without kneading must be really easy. The bread looks stunning.

notyet100 said...

looks perfect,.

jayasree said...

Perfectly baked bread...

RAKS KITCHEN said...

Perfect looking bread and would be great with tea!

Deepa G Joshi said...

wow..the bread is so gooood, and again no kneading..too good.

Jamie said...

Oh fabulous! And funny thing I just made the Challah from this book yesterday so I know how delicious it is. Thanks for participating in and baking for my BBD Birthday Bash!

Happy Cook said...

Jamie Thankyou and hop the mails with the event detail will soo come your way. DOn't know why you don't get the mail. Twitter me if you don't get the mail.

kitchen queen said...

The bread looks yum and perfect.u have nice recipes.u can visit my blog and give ur comments.

Malar Gandhi said...

Wow, in 5 minutes...gorgeous bread, somethign that we all want:)

Cinnamon-Girl♥ said...

I love the no knead breads! They turn out every bit as good. Your challah looks perfectly scrumptious!

Pam said...

Beautiful! There is nothing better than a freshly baked loaf of bread.

Srivalli said...

Ah..all bcos of that new oven, I envy you Finla..heheh..the bread looks so tempting!..challah has always been on my to do list...

kothiyavunu said...

wow...no knead bread..that 2 in 5 mins..Sounds great!!Looks so perfect and delicious!!Love the idea using honey...Must try this recipe.:)Thanks for sharing.

Ramya Vijaykumar said...

mmm, the bread has come out well... I usually dread the kneading part looks great withou kneading!!! Just pass me a slice!!!

Anonymous said...

Looks absolutely fantastic! Nice blog!

Wren
http://z10.invisionfree.com/Journey_Back_in_Time

shankari said...

Freshly baked challah sounds so good on a rainy day like today. You have gotten a hang of the even eh?

Helene said...

This book was the best discovery of 2009 for me. I love the bread it makes. Your Challah is really nice.

foodcreate said...

Honest to goodness look so delicious :)


Thank you for sharing your dish:)


Have a great day !!!!

Angie's Recipes said...

Now I want that book too! The challah looks perfect!

Pravs said...

wow! this bread looks amazing and no need of kneading ! what more do you need :)

Usha said...

I have been wanting to try this for quite a while. Yours has turned out perfect!

Cakelaw said...

I adore making bread by hand - so therapeutic. Your challah turned out beautifully.

Cynthia said...

Your challah makes me hungry and no kneading?! Wow!

aquadaze said...

wow...I so need a no - knead bread! Your challah looks mouth watering :)

Vanamala Hebbar said...

wow ... lovely challah yaar...

Pavithra Kodical said...

Wow the bread looks perfect.. I would replace flax seed for egg and try :)

lissie said...

Challah bread looks perfect! so easy, yet delicious!

ap269 said...

Wonderful challah!

mozi96 said...

The recipe sounds good if you can find it in the book. Your recipe has no flour or yeast as ingredients. It has sugar instead of yeast. You also should run a spell check before posting (dozens of misspelled words)...