Tuesday, January 11, 2011

Carine Goren's Challah Take Three: Third Time's A Charm!

This was my last ditch attempt at Carine Goren's Challah and guess what? I finally got it right! I decreased the sugar by two tablespoons to avoid a heaviness problem and converted the amount of fresh yeast to the correct amount of dry. I also didnt use cold fermentation here and made them in one go on Thursday night. Underbaking them slightly helped to avoid them being dried out by Shabbat afternoon. You know what? They were perfect! Beautifully shaped and baked, with a nice fluffy, anything but dense, texture. All the bread was finished-- the tell tale sign of a great challah. These perfected challot are going to Yeastspotting this week!

Carine Goren's Challah
adapted from Sheshet

1 kilo flour
1/2 cup + 2 tbsp sugar
1 tbsp salt
2 1/2 tbsp instant yeast
1 3/4 cup water
2 eggs
1/2 cup oil

Combine the dry ingredients thoroughly in the bowl. Add the wet ingredients and mix with your hand until all of the dry goods are moistened. Allow to rest for twenty minutes. Knead until the dough is smooth but tacky. Allow to rise until well expanded- about an hour and a half. It may not look doubled. Shape the bread as desired and allow to proof until doubled.
Preheat the oven to 350 and glaze the breads with a beaten egg. Bake until golden brown and a thermometer registers at least 190. 

1 comment:

pragmaticattic said...

This looks really great. You are a never ending source of challah inspiration. I never even heard of Carine Goren before. I see she has a cookbook that is available in both English and Hebrew--Now I really want to see a copy!