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Mama Deb
mamadeb
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December 2010
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Mama Deb [userpic]
It's ALIVE!

Inspired by kressel's post, I decided to bake some challah. I bought yeast, high gluten flour, oil, eggs and sugar. I used a recipe in the old Spice and Spirit - the yellow paperback instead of the blue hardcover. Mostly because I could find it, except I reduced the sugar by half. I don't like sweet challahs. Also, I added a pinch of saffron to the water.

It's been rising for less than an hour and it's already *huge*, and when I jab two fingers into it, the impression stays. Do I need to add more flour?

Comments

Is this the "Big Challah" recipe from Spice and Spirit?

I lost my old paperback edition, and the Big Challah recipe isn't in the blue hardcover one!

Would you, could you, post the recipe, or email it to me, pretty please?

That was the Famous Challah, but here's the Big Challah

5 lbs flour
4 oz fresh yeast
4 c water
6 eggs
3/4 c oil
2 T salt
1.5 c sugar

Sift flour into large pan. In another bowl, dissolve yeast in .5 cup lukewarm water and one teas. sugar. Form a well in the flour and add yeast mixture. Mix in enough of the flour to form a paste. Let stand for 5 minutes, or until paste rises and little bubbles form.

In a glass bowl, beat eggs and add oil, salt and sugar. Mix. Slowly add the remaining water then gradually stir the liquid mixture into flour. Use a wooden spoon. Knead for 25 minutes adding flour if necessary. Cover and let rise until double in bulk. Take a piece for challah. Shape challahs and bake in preheated overn at 300F for 50 minutes.