Pour warm water can be quite warm or hot to the touch but not
painfully so into a large bowl. Stir in 1 Tablespoon 12 g sugar, stir
to dissolve. Sprinkle yeast on top stir once gently. Wait a few
minutes to check that yeast is working is it should bubble up
somewhat, look a bit brownish grey, and smell nice and yeasty. Add
eggs and vanilla. Using a fork, stir in about half the flour, then the
sugar. Add remaining flour a cup at a time and stir until all flour is
used.
Remove your wedding & engagement ring and put in a SAFE place unless
you want them to get all covered with dough. Turn dough out onto a
well floured board. Use some extra flour to rub onto the sides of the
bowl in order to remove all the dough. Knead the dough for about 5
mins till it is smooth and stretchy. If dough is sticky add additional
flour as needed – but use only enough flour to prevent the dough from
sticking to the board or your hands.
Lightly oil the bottom and sides of a clean large bowl. Place your
kneaded dough into the bowl and turn it around a few times, so that
the entire piece of dough is lightly coated in oil. Cover bowl and
refrigerate 8 hours or overnight OR Cover bowl and let rise in a warm
place but not in the oven for 1 or a bit more hours or till doubled in
size. If refrigerated, remove from refrigerator and let stand for 15
minutes, before continuing. Punch down the dough to deflate and
lightly knead to form into a ball. Divide the dough in half to make
two loaves.For each loaf, divide dough into three or four pieces. Form
each piece into a ball and then roll each ball into a strand. Braid
the three or four strands you have created. Hint 1 for a more even
loaf start braiding from the middle of the loaf to one end, then turn
and braid from the middle to the other end. At the ends squish the
ends together and turn them under the loaf.
Hint 2 Braid tightly for a higher higher rising and lighter loaf.
Cover and let rise in a warm place but not in the oven because you
will need to preheat it. Let rise for 1 and a half hours or until
doubled in size. After about 1 or so hours of rising, preheat the oven
to 350 deg F. 176.68 deg C. 1 Optional to Beat 1 egg with a fork,
add a little water, and beat some more gently brush egg onto dough
with a pastry brush, or lightly spread on with your fingers. If
desired, sprinkle dough with sesame or poppy seeds. Bake for about 15
minutes then lower the temperature to 325 deg. F 162.78 deg. C. If
loaves are getting too dark cover with foil.Hint a test for doneness
knock on challah gently with a knuckle it will sound sort of hollow if
it is done and, my family actually likes it when the challah is a
little underdone and doughy, though I prefer it really done.
TIPS. Another test that kneading is sufficient is when you gently poke
a finger into the dough to make a slight indentation,the dough will
quickly bounce back with no indentation. Another way to tell that
rising is done other than estimating that the dough has doubled when
you gently poke a finger into the dough to make a slight indentation
the indentation will remain for a while. Punch down means form your
hand into a fist and gently press it all the way down into the dough,
deflating the risen dough as you do so. It does not mean pretending
to be Mohammed Ali and boxing down the dough!
Originally Submitted
2/21/2013
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