Sunday, September 7, 2008

Czernowitzer Challah

Another week, another Challah. This is Maggie Glezer's Czernowitzer Challah from her book, you guessed it, the wonderful A Blessing of Bread. This dough is of Eastern European origin and "generously enriched" with oil. This yields a dough that is easily kneaded, by hand of course, and beautifully braided. The dough rises like a dream as well. This challah is not to sweet but has wonderfully light and airy texture. While my sister and mother enjoyed this challah, my father who has the biggest sweet tooth ever (he eats candy in his sleep!) thought it lacked flavor but agreed that the texture was great. I'm not sure how I felt about it. But next week is another opportunity to try again!
Czernowitzer Challah
Maggie Glezer

2 1/4 tsp instant yeast
3 3/4 cups flour
3/4 cup water
2 eggs plus one for glazing
1/2 cup oil
1 1/2 tsp salt
1/4 cup sugar

Place the yeast, salt, eggs, oil, water, and sugar in a bowl.

Whisk together.
Begin adding the flour. As it is added it begins to resemble a batter.

Keep adding flour until the dough becomes shaggy.

Allow the dough to rest on the counter before being kneaded.

Knead the dough until it is nice and smooth.

Place in a large bowl that has been greased. Set aside to rise until doubled.
Perfectly risen!
Shape your loaves as desired. The loaves braided- from left, six strand, five strand, four strand.
Allow the loaves to proof. Towards the end of proofing time, preheat the oven to 350. Glaze your breads with an egg wash.Bake until golden brown and delicious and a thermometer registers around 190. Remove from the oven and cool on a wire rack. Enjoy!


Jude said...

Wow that is some serious braiding skill. Gotta try this braiding sometime.

Jonathan Kandell said...

This recipe has more oil (22% of flour) than any challah I've ever seen. The oil leaks out of the dough practically.

Chavi said...

There is a lot of oil here, but I recall finding this dough easy to work with because of the oil and not slippery at all.